Sheet Pan Honey Sriracha Tofu and Broccoli

Honey Sriracha Tofu and Broccoli is a delicious healthy sheet pan dinner that's great for guests or a quick weeknight dinner. Tofu has the ability to soak up almost all of the flavors added to it, so every bite is incredibly tasty.

Vegan and gluten-free, this foolproof popular Honey Sriracha Tofu recipe is full of sweet, savory and umami flavors. It's so good, you'll want to lick the pan. No joke!

People seem to assume if you're eating tofu, you must be a vegetarian. Have you ever heard that?

I suppose it's an obvious substitute for animal protein, so I get it, but I've always loved tofu and I'm not a vegetarian. I think it's such a great ingredient to work with because it's capable of taking on so many flavors it's cooked with, and it comes in varying textures.

I think you'll love this. Vegetarian or not!

Key Ingredients

• tofu - For this recipe be sure to get Extra Firm Tofu.
• broccoli - Choose broccoli with firm stems and tightly closed dark green buds.
• sriracha sauce - Sriracha is a spicy condiment made mostly of chiles, vinegar and garlic. If you need a substitute, use chili paste to taste. (Here's how to add seasonings to taste.)
• soy sauce or Tamari - I highly recommend using low sodium for either soy sauce or Tamari. Tamari is a bit thicker and it's gluten-free.
• sesame seeds and sesame oil - Toasted sesame seeds and oil are best because they'll add a deeper flavor.
• honey - Use your favorite honey. Much like cooking with wine, when you cook with honey, the flavor is important. I prefer using raw honey, which is not pasteurized or processed in other ways. All honey varieties and brands will vary, from thick to thin textures and floral to fruity flavors. Tip: If your honey is on the thick side, warm is slightly so it's pourable.

How to Make Honey Sriracha Tofu and Broccoli

(Detailed instructions are the recipe card below.)

- Whisk the Sriracha with the Soy Sauce or Tamari, honey and sesame oil. Add ¼ cup of it to a large mixing bowl and set the rest aside.

- Line a baking sheet with a double layer of paper towels or clean kitchen towel. Cut the tofu into even slices, about ½ to 1 inch thick, placing them on the paper towels as you go. Then place another layer of paper towels on top and gently press down to remove as much liquid as possible.

- Now cut the slices into cubes and add them to the bowl with the ½ cup of marinade. Toss gently to be sure they're well coated. Cover with plastic wrap, and let the tofu marinate in the refrigerator for at least 1 hour, and up to overnight.

Recipe Tip: The longer the tofu marinates, the more flavorful it'll be.

- Combine the broccoli with the marinated tofu on a sheet pan. Drizzle another ¼ cup of the marinade over everything and toss. With everything in a single layer, sprinkle lightly with salt and pepper and place in a preheated 450°F oven.

- Roast until the tofu is golden and the broccoli is tender and beginning to brown as well, about 30 minutes. Flip the everything about halfway through the cooking time.

- Once it's done, drizzle with the remaining ¼ cup of the marinade and sprinkle with the sesame seeds. (Ideally, use a sesame seed grinder to do so. See below.)

- Drizzle with the remaining marinade, sprinkle with sesame seeds and serve.

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This tofu recipe is a great opportunity for me to share one of my favorite, most inexpensive kitchen tools with you. I'm not really into kitchen gadgets, and this isn't one I use all of the time -- BUT, when I need it, I'm so happy I have it!

I discovered this Sesame Seed Grinder at my favorite ramen restaurant, Tatsu Ramen. (Here's my review of Tatsu Ramen.) They have one on every table and I was so excited about it the first time I used it, that I ordered one that same day.

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Variations

• You can also make this recipe without initially adding the broccoli, and then once the tofu is done, mix it with this delicious sheet pan charred broccoli.
• Add slivered toasted almonds along with the sesame seeds for added crunch.
• Mild version. Just use less of the Sriracha sauce.

Serving Suggestions

I almost always serve this with rice. White or brown -- whichever you prefer. It does a great job of soaking up the sauce. Asian noodles or a delicious Enoki mushroom dish would also be excellent with it. (Enoki mushrooms behave much like noodles.) Below are a few of my favorite rice dishes to pair with it.

• Cilantro Rice cooked in Coconut Water
• Roasted Garlic Brown Rice with Basil
• The Best Miso Fried Rice

Can you make it ahead?

I love this right out of the oven for guests, but leftovers are delicious for up to 4 days, stored in an airtight container in the refrigerator.

And the good news is that all of the marinating can happen a day ahead of time so on serving day, there's not much to do.

More Must-Try Tofu Recipes

• Vegetarian Tofu Noodle Mint Stir Fry
• Vegetable Baked Ginger-Garlic Tofu
• Miso Marianated Tofu
• Tofu "Sashimi"
• Easy Tofu Chili

I hope you love this healthy and hearty vegetarian dinner as much as my family and I do!

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