Spicy Sheet Pan Tofu with Broccoli and Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant plant-based sheet pan meal featuring marinated tofu baked alongside roasted broccoli and sweet potatoes with a spicy kick. This Asian Fusion vegan recipe (high protein), ready in about 50 minutes, pairs extra-firm tofu, broccoli florets, and sweet potato 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 a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 35 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

14 oz block extra-firm tofu, pressed and cut into 1-inch cubes
3 cups broccoli florets
2 medium sweet potato, peeled and cut into 1-inch cubes
2 tbsp tahini
2 tbsp coconut aminos
1 tbsp sriracha sauce
1 tbsp fresh lemon juice
1 tsp garlic powder
1/2 tsp smoked paprika
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, whisk together 2 tablespoons tahini, 2 tablespoons coconut aminos, 1 tablespoon sriracha sauce, 1 tablespoon fresh lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 2 tablespoons olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper until smooth and fragrant.
Step 2: Add 14 ounces pressed and cubed tofu, 3 cups broccoli florets, and 2 medium peeled and cubed sweet potatoes to the bowl. Toss gently but thoroughly to coat all ingredients with the spicy marinade.
Step 3: Spread the tofu and vegetables evenly on a large rimmed sheet pan in a single layer.
Step 4: Roast for 30-35 minutes, stirring halfway through, until the tofu is golden and crispy on the edges and the vegetables are tender and caramelized.
Step 5: Serve warm, garnished with extra lemon wedges if desired.