Miso Tofu and Broccoli Sheet Pan Recipe
A weeknight-friendly sheet pan dinner featuring tofu and broccoli glazed with a savory-sweet miso marinade. Effortlessly caramelized in the oven, this plant-based meal delivers remarkable depth of flavor with minimal hands-on time.
Ingredients
- 1 block 14-16 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 1 large head broccoli cut into florets (about 4 cups)
- 3 tablespoons white or yellow miso paste
- 2 tablespoons maple syrup or honey if not vegan
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari for gluten-free
- 2 tablespoons neutral oil like grapeseed or avocado
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 1-2 teaspoons sriracha or chili garlic sauce optional, for heat
- 2 green onions thinly sliced for garnish
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Prepare the tofu properly. Press your tofu for at least 15 minutes before cooking—place it between paper towels with a heavy object on top to remove excess moisture. This ensures crispy rather than soggy results.
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. The high temperature is crucial for achieving caramelization.
- Make the miso glaze. In a medium bowl, whisk together the miso paste, maple syrup, rice vinegar, soy sauce, oil, garlic, ginger, sesame oil, and sriracha (if using) until smooth and well combined.
- Toss the tofu cubes in about 2/3 of the miso mixture until thoroughly coated. Arrange them on one side of the prepared baking sheet, making sure they’re not touching each other.
- Toss the broccoli florets in the remaining miso mixture until evenly coated. Arrange them on the other side of the baking sheet, again avoiding overcrowding.
- Bake for 15 minutes, then remove from the oven and carefully flip the tofu pieces and stir the broccoli for even cooking.
- Return to the oven and bake for another 10-15 minutes until the tofu is golden brown with crispy edges and the broccoli is tender with caramelized spots.
- Sprinkle with sliced green onions and sesame seeds immediately after removing from the oven.
- Serve hot over steamed rice, quinoa, or your favorite grain for a complete meal.
Notes
- For extra crispy tofu, you can toss it with 1 tablespoon of cornstarch before adding the miso glaze.
- The glaze works beautifully with other vegetables too—try adding sliced bell peppers, quartered mushrooms, or cubed sweet potatoes (just adjust cooking time accordingly).
- Make-ahead tip: Prepare the miso glaze up to 3 days in advance and store in the refrigerator for an even quicker weeknight meal.
- If you find the miso flavor too strong, start with 2 tablespoons and adjust to taste.
- For meal prep, this recipe keeps well in the refrigerator for up to 3 days and reheats nicely in a 350°F oven for 10 minutes.