Crispy Tofu Sheet Pan Dinner

Servings: 4 | 35 minutes | 267 kcal

This recipe was inspired by my love for sheet pan dinners and my desire to create a flavorful and protein-packed vegan meal.

I love how versatile tofu can be and how it can take on so many different flavors and textures. This crispy tofu is one of my favorite ways to enjoy it.

Ingredients

1 block extra-firm tofu, pressed and drained
2 tbsp cornstarch
2 tbsp soy sauce or tamari
1 tsp smoked paprika
1 tsp garlic powder
1 lb baby potatoes, halved
2 cups broccoli florets
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh parsley

Instructions

Preheat the oven to 425°F (220°C).
Cut the pressed tofu into 1-inch cubes. In a bowl, mix together the cornstarch, soy sauce, smoked paprika, and garlic powder. Add the tofu and toss to coat.
On a sheet pan, toss the halved potatoes and broccoli florets with the olive oil, salt, and pepper. Spread them out in a single layer. Arrange the tofu on top.
Roast for 20-25 minutes, flipping the tofu and stirring the vegetables halfway through, until the tofu is golden and crispy and the vegetables are tender.
Sprinkle with chopped parsley and serve.