Roasted Black Pepper Tofu with Broccoli (Sheet Pan)
Roasted Black Pepper Tofu with Broccoli (Sheet Pan) pairs crisp-edged tofu with tender broccoli for a pepper-forward bite balanced by soy, garlic, and ginger. The cornstarch crust adds a satisfying crunch, making it a bold, aromatic option for a quick weeknight dinner or a simple meal-prep staple.
- Prep10 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Cut the tofu into thirds lengthwise to create 3 even slabs. Stack the slabs, slice lengthwise into 3 even columns, then slice across to form 5 even rows.
- 2
Arrange the tofu evenly on a plate lined with a couple of layers of paper towels. Place more paper towels on top and set another plate over them. Press out as much water as possible and let it rest for at least 30 minutes.
- 3
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- 4
Move the pressed tofu and broccoli to a mixing bowl. Drizzle with sesame oil and soy sauce; toss gently to combine. In a small bowl, mix cornstarch, garlic powder, ground ginger, and black pepper; sprinkle over the tofu and broccoli. Toss until evenly coated, then spread in a single layer on the prepared baking sheet.
- 5
Bake in the preheated oven for 10 minutes. Flip and continue baking until crispy, about 10 minutes more. Serve warm.
- Calories 300.9 kcal Moderate
- Protein 18.54 g Good Source
- Carbs 23.55 g Moderate
- Total Fat 16.89 g High
- Saturated Fat 2.36 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 483.84 mg High
- Fiber 6.3 g Good Source
- Sugar 3.97 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 220.99 mg Moderate
- Iron 3.52 mg Moderate
- Potassium 628.36 mg Moderate
- Vitamin A 48.03 mcg_rae Low Source
- Vitamin C 135.6 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱
- Sesame
- Corn 🌽
- Garlic 🧄