Pin My roommate challenged me to make something that would convert her to plant-based eating, and honestly, I was skeptical until this sheet pan dinner came together in my kitchen one Thursday night. The aroma of ginger and garlic hitting that hot oven made her pop her head in three times before we even sat down. What started as a dare became her go-to weeknight meal, and now she requests it so often I have the ingredient ratios memorized. Sometimes the best dishes aren't complicated—they're just the ones that surprise you with how good they taste when everything comes together on one pan.
I brought this to a potluck at my gym once, half-joking that it was vegan, and watched people who claimed they didn't eat tofu come back for seconds. One guy asked for the recipe immediately, saying he'd never had anything like it. That moment taught me that food isn't about labels or dietary restrictions—it's about flavor and texture and making people feel cared for at the table.
Ingredients
- Extra-firm tofu (400 g): Press it well beforehand to remove excess moisture, which is the secret to achieving that golden, slightly crispy exterior instead of a rubbery texture.
- Broccoli florets (about 300 g): Cut them relatively uniform so they cook evenly and get those caramelized edges you'll actually want to eat.
- Red and yellow bell peppers: The color isn't just for looks—each brings a slightly different sweetness to balance the savory sauce.
- Red onion: Slice it thick enough that the pieces hold together during baking but thin enough to soften properly.
- Vegetable oil (2 tbsp): Avocado oil has a higher smoke point and adds subtle richness, but canola works just fine if that's what you have.
- Low-sodium soy sauce or tamari: Tamari is your friend if anyone at the table needs gluten-free, and it honestly tastes just as good.
- Maple syrup (2 tbsp): This is what gives the glaze its caramelized shine and subtle sweetness that feels more sophisticated than regular sugar.
- Rice vinegar (1 tbsp): It adds brightness without overpowering—don't skip it or the sauce will feel one-dimensional.
- Sesame oil (1 tbsp): A little goes a long way here, and it's what makes this taste authentically teriyaki rather than just soy-based.
- Fresh garlic and ginger: Minced small so they distribute throughout the sauce evenly and dissolve slightly as it simmers.
- Cornstarch (1 tbsp in sauce, plus optional): This thickens the glaze so it actually coats everything instead of pooling at the bottom of the pan.
Instructions
- Get your oven ready and prep your pan:
- Preheat to 220°C and line your sheet with parchment paper—this prevents sticking and makes cleanup so much easier than you'd think. A large pan is worth the investment because everything needs breathing room to develop color.
- Arrange and coat your ingredients:
- Spread tofu and vegetables in a single layer, drizzle with oil, and toss until everything glistens slightly. Don't crowd them or they'll steam instead of roast.
- First bake to develop color:
- Bake for 20 minutes, stirring halfway through—you're looking for the tofu to turn golden at the edges and the broccoli to char just slightly. This is where the magic happens, so don't skip the halfway toss.
- Make the teriyaki sauce:
- While things bake, combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, cornstarch, and water in a small saucepan over medium heat. Whisk constantly and watch as it thickens—usually takes about 2 to 3 minutes and transforms from thin and watery to glossy and clinging to your whisk.
- Coat and finish baking:
- Pour the warm sauce over everything on the pan and toss gently so every piece gets coated. Return to the oven for just 5 more minutes so the sauce caramelizes slightly on the surfaces.
- Garnish and serve:
- Sprinkle sesame seeds and sliced green onions over the top right before serving—the heat will soften them slightly but they'll still add crunch and freshness. Serve over steamed rice if you want something to soak up the extra glaze.
Pin There's something deeply satisfying about pulling a sheet pan out of the oven and seeing all those colors come together—the golden tofu, the charred broccoli, the glossy sauce catching the light. My partner said it looked like restaurant food, which honestly made my entire week.
Why This Works as a Weeknight Dinner
Most nights I'm standing in front of the fridge wondering what I can throw together that won't take an hour, and this is exactly that kind of recipe. Everything cooks simultaneously, there's minimal hands-on time once things go in the oven, and you're not standing over a hot stove trying to keep a wok at the right temperature. It's the kind of meal that feels effortless even when you're tired, but tastes like you actually tried.
Customizing Your Sheet Pan
The beauty of this approach is that it's infinitely flexible depending on what's in your kitchen or what you're craving. I've made it with snap peas and carrots when I was feeling like something lighter, with mushrooms when I wanted extra umami depth, and even threw in some cashews once for unexpected texture. The tofu and teriyaki sauce are the anchors that hold everything together, so swap the vegetables however you want without worrying that you're doing it wrong.
Pairing and Storage Tips
This pairs beautifully with jasmine rice for something fragrant and slightly sweet, or brown rice if you want earthiness and extra fiber. I've also served it over cauliflower rice when I was trying to be lighter, and it worked perfectly. The leftovers actually improve slightly as the flavors meld, so don't hesitate to make this on Sunday for a quick lunch reheated midweek.
- Store in an airtight container in the fridge for up to three days, and reheat gently in a 180°C oven so nothing dries out.
- If you want extra-crispy tofu, toss the cubes in cornstarch before the initial oil coating for even more textural contrast.
- For a gluten-free version, swap soy sauce for tamari and double-check that your oil and other ingredients are certified gluten-free.
Pin This dish has become my answer to every question about easy weeknight cooking, and it's never let me down. Whether you're exploring plant-based eating or just looking for something delicious that doesn't require a culinary degree, this sheet pan will deliver.
Recipe FAQ
- → How do I get crispy tofu in this dish?
Tossing tofu cubes in cornstarch before baking helps create a crisp exterior while keeping the inside tender.
- → Can I use gluten-free soy sauce alternatives?
Yes, tamari is a great gluten-free substitute that maintains the rich umami flavor in the glaze.
- → What vegetables work well with this stir-fry?
Broccoli, bell peppers, and red onions are ideal, but snap peas, carrots, or mushrooms can add variety and texture.
- → Is this dish suitable for meal prep?
Absolutely. Prepared tofu and veggies with glaze store well and reheat nicely for quick, flavorful lunches or dinners.
- → What beverages pair well with this entrée?
Dry Riesling or chilled green tea complement the savory-sweet glaze and vibrant veggies perfectly.