Sheet Pan Teriyaki Tofu with Broccoli and Sweet Potatoes
A vibrant, one-pan dinner with tender tofu and roasted vegetables in a sticky-sweet glaze, ready in 40 minutes. This asian-inspired sheet pan (vegetarian, gluten-free) ready in about 40 minutes pairs extra-virgin olive oil, firm tofu, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp extra-virgin olive oil
- 14 oz firm tofu
- 2 cups broccoli florets
- 1 medium, diced into 1/2-inch cubes sweet potatoes
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp grated ginger
- 1 clove minced garlic
- 1 tsp sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Place 2 tbsp olive oil in a large sheet pan and heat for 2 minutes until shimmering.
- Step 2: Cut tofu into 1/2-inch cubes, then add to the sheet pan with broccoli and sweet potatoes. Toss gently to coat in oil.
- Step 3: Bake for 15 minutes, then flip vegetables. Whisk soy sauce, rice vinegar, honey, ginger, and garlic in a small bowl, then drizzle over vegetables. Bake 8-10 more minutes until sweet potatoes are tender and tofu edges are golden.
- Step 4: Sprinkle with sesame seeds and serve immediately.
Frequently asked questions
How long does Sheet Pan Teriyaki Tofu with Broccoli and Sweet Potatoes take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Teriyaki Tofu with Broccoli and Sweet Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra-virgin olive oil from drying out.
Can I substitute ingredients in Sheet Pan Teriyaki Tofu with Broccoli and Sweet Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Teriyaki Tofu with Broccoli and Sweet Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Teriyaki Tofu with Broccoli and Sweet Potatoes vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect weeknight meal. So easy and flavorful.
- ★★★★★
This is my new go-to for meal prep. The broccoli was perfectly tender.
- ★★★★★
Loved the crispy tofu and sweet potatoes! Made for my kids and they devoured it.
