Sheet Pan Soyaki Tofu
A quick & easy vegan weeknight dinner, this Sheet Pan Soyaki Tofu has marinated tofu & crispy veggies all made on one pan.
Equipment
Ingredients
- 1 14-ounce block extra firm tofu drained & pressed
- 1/2 cup soyaki sauce
- 1 head broccoli about 4 cups
- 1 large zucchini
- 2 cups cooked rice
- green onion, sesame seeds, chili oil optional, for serving
Instructions
- After the tofu is drained & pressed, cut the tofu into 4 rectangles. Pour 1/4 cup of soyaki sauce in the bottom of a shallow dish. Place the tofu pieces in the marinade and then pour the remaining marinade over the tofu. Place in the fridge for 1 hour to marinate, flipping halfway.
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Cut the broccoli into florets. Quarter the zucchini lengthwise and then cut in bite-sized pieces.
- Place the tofu on one half of the baking sheet, letting the excess marinade drain off first. Add the veggies to the other half of the baking sheet. Drizzle 2-3 tablespoons of the leftover marinade over the veggies and toss.
- Place in the oven for 15 minutes. Remove from the oven, flip the tofu and spoon a little more marinade over it. Toss the veggies and place back in the oven for 10-15 minutes - or until the tofu & veggies are crispy.
- Remove from the oven. Add rice to each plate and top with the tofu & veggies. Serve with the optional toppings.
Video
Notes
- You will likely have leftover marinade at the end.
Nutrition
Calories: 349kcal | Carbohydrates: 48g | Protein: 18g | Fat: 10g