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Make your weekday cooking easier with this quick and simple honey siracha tofu sheet pan dinner! Messy cleanup not included!
Let's be honest. After a long day at work how tempting is it to order takeout? By the time it takes the food to arrive from your food delivery app you could have made this tofu sheet pan dinner!
Sheet pan dinners are my new favorite in our kitchen. As a working mom, I try to spend more quality time with my infant in the evenings. These sheetpan dinners are thrown together on, yes, a sheetpan (or cookie sheet). Toss in the oven and sit back and relax for a half hour (or less). If you want to do some meal prep for the week ahead, these dinners are also an excellent option. Talk about choices! Sheet pan dinners are customizable for every family. Simply pair a protein, such as tofu, fish, or chicken, and a vegetable for roasting or baking. Add in a favorite grain, such as brown rice, whole grain pasta, or a dinner roll. If you prefer potatoes or even corn for your starch, these can simply be cooked together with your sheetpan meal.
For this tofu sheet pan dinner, I marinated the tofu ahead of time in a large ziploc bag. If you prefer a vegan option, use maple syrup in place of the honey.
Want to cook with a different lean protein such as chicken or fish?
-Cook chicken at 400 degrees Farenheit for at least 20 minutes. Make sure the internal temperature reaches 165 degrees Farenheit using a meat thermometer.
-Cook fish at 400 degrees Farenheit for at least 15 minutes and the internal temperature reaches 145 degrees Farenheit. The fish should flake with a fork.
Sheetpan dinners make great leftovers. Keep in an airtight container for up to three days in the refrigerator.
Honey Siracha Tofu Sheet Pan Dinner
A simple, quick vegetarian tofu dish that makes a great weekday meal! This dish can be made with any vegetable; pair with your favorite whole grain for a well-balanced dinner!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
One 15 ounce block of tofu, extra firm (drained and pressed ahead of time)
1 head of broccoli, rinsed and chopped into small florets
2-3 tablespoons pure honey (can use maple syrup if vegan)
2 tablespoons siracha sauce
3 teaspoons crushed garlic
3 tablespoons soy sauce, low sodium preferred
1 tablespoon corn starch
1 tablespoon water
1 teaspoon sesame oil
Optional toppings: sliced scallions, sesame seeds, fresh basil leaves
Instructions
Preheat oven to 400 degrees Farenheit; set aside a cookie sheet lined with parchment paper or foil.
In a medium bowl, whisk together all of the liquid ingredients, cornstarch, and garlic to make a sauce. Set aside.
Cut tofu block in half across lengthwise and make into triangles or cubes. Toss the tofu into the bowl of sauce evenly to coat. Transfer the marinaded tofu onto the cookie sheet. Add the broccoli to the cookie sheet and drizzle with olive oil (or spray olive oil cooking spray to coat).
Bake for 25 to 30 minutes, flipping the tofu and vegetables halfway. Cook until the tofu is slightly golden.
Transfer to a plate and serve with rice (optional). Top with scallions, sesame seeds, or fresh basil.
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