Sheet Pan Tofu and Broccoli with Lemon-Tahini Drizzle

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant, one-pan meal featuring crispy roasted tofu and broccoli bathed in a bright, creamy lemon-tahini sauce. Perfect for weeknights with minimal cleanup. This sheet-pan recipe (vegan, gluten-free), ready in about 40 minutes, pairs extra virgin olive oil, firm tofu, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 265 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

• 3 tbsp extra virgin olive oil
• 14 oz firm tofu
• 2 cups broccoli
• 3 cloves garlic
• 1 lemon
• 3 tbsp tahini
• 1 tbsp maple syrup
• 1 tsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 tbsp extra virgin olive oil, 14 oz cubed firm tofu, and 2 cups broccoli florets in a large bowl. Add 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper, then spread in a single layer on a parchment-lined baking sheet.
2. Step 2: Bake for 20-25 minutes, stirring once with a spatula after 12 minutes, until tofu is golden and broccoli edges are slightly charred.
3. Step 3: Whisk together 3 tbsp tahini, 1 tbsp maple syrup, 1 tsp soy sauce, the zest and juice of 1 lemon, and 2 tbsp water in a small bowl until smooth and creamy.
4. Step 4: Drizzle sauce over roasted vegetables and toss gently to coat. Serve immediately.