Spicy Sheet Pan Tofu with Broccoli and Sweet Potatoes

By · Reviewed by AislePrompt Editorial · ·

A vibrant plant-based sheet pan meal featuring marinated tofu baked alongside roasted broccoli and sweet potatoes with a spicy kick. This asian fusion-inspired vegan (vegan, high protein) ready in about 50 minutes pairs broccoli florets, tahini, coconut aminos 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 "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.

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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Spread the tofu and vegetables evenly on a large rimmed sheet pan in a single layer.
  4. 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.
  5. Step 5: Serve warm, garnished with extra lemon wedges if desired.

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Frequently asked questions

How long does Spicy Sheet Pan Tofu with Broccoli and Sweet Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 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 Spicy Sheet Pan 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 broccoli florets from drying out.

Can I substitute ingredients in Spicy Sheet Pan 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 Spicy Sheet Pan 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 Spicy Sheet Pan Tofu with Broccoli and Sweet Potatoes vegan?

Yes — this recipe is tagged vegan, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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