Sheet pan meals have been gaining in popularity, and it’s no surprise why. Place everything you need on a sheet pan, bake, and you are done. These meals are easy to make, usually delicious and have minimal clean up. I typically follow a recipe, but decided to create my own when I had broccoli and tofu on hand.
I first washed the broccoli, then, using kitchen shears, chopped directly into a medium sized bowl. I love kitchen shears for many reasons, but especially for cutting up broccoli. No need to dirty a cutting board, just cut directly into the bowl. Then I added the wet ingredients: liquid aminos, grapeseed oil and apple cider vinegar. All three of these ingredients could easily have been swapped with something else you have at home.
Liquid aminos: I use this for the salty flavor. You could also use soy sauce or some salt
Grape seed oil: Any oil you have on hand will work! Well… maybe not coconut, unless you want a coconut flavored broccoli!
Apple cider vinegar: I use this for a bit of an acid kick. This could be swapped with rice wine vinegar or another vinegar you have on hand.
Then I added the seasonings: garlic powder, cumin, onion powder and turmeric. Again, all of these are personal preference. Do you have a favorite seasoning? Add it to the mix.
After you mix the broccoli well, add it to the sheet pan. I use parchment paper on my sheet pan, but could also have used cooking spray. As I have made more of these meals, I have been loving Reynold’s Kitchen pre-cut parchment sheets - I don’t usually buy single-use kitchen conveniences but here is one splurge I justify! Try to spread the broccoli out as much as possible, while leaving room for the tofu in the middle.
Then it’s time to marinate the tofu. We have this tofu press (another splurge as we eat a lot of tofu) I use to press the water out of the tofu. You can also place the tofu between two clean thick towels, on a cutting board, with a heavy book on top to get the water out (just make sure the towels are thick enough that no water seeps through).
Press for 30 minutes to a few hours. Remove from the press, cut the tofu in half, width wise, and cut into small squares, about 1/2 inch thick. Place in the same bowl used for the broccoli and add the same wet and dry ingredients.
Once mixed well, add to the sheet pan and spread out. Bake for about 20-25 minutes at 350 F. While this was baking, we made rice noodles, but you could make any grain that fits your mood. And viola - you have a delicious dinner with minimal clean up!!
Sheet Pan Broccoli and Tofu
1 head broccoli, rinsed and chopped into florets
1 14 oz container of tofu
3 tbsp Grape seed oil, divided (or another oil you have on hand, like olive, avocado or canola)
2 tbsp Liquid aminos, divided (or soy sauce)
2 tbsp Apple cider vinegar, divided (or another vinegar)
1 tbsp each: cumin, garlic powder, onion powder and tumeric; all divided
Preheat oven to 350 F and line baking sheet with parchment paper or non-stick spray
Place chopped broccoli in a medium bowl.
Add half of all the following: oil, liquid aminos and vinegar and the spices. Mix well. If it feels a little dry add more oil, aminos and vinegar
Place on baking sheet and spread out, leaving room in the middle for tofu
Press liquid out of tofu using a tofu press or placing tofu between two clean towels, on a cutting board and a heavy book on top (make sure towels are thick enough that liquid does not come through)
Cut tofu in half width wise, then into small squares about 1/2 inch thick
Place tofu in the same bowl used for the broccoli and add the same ingredients. Mix well
Place on the baking sheet and spread out
Bake for 20-25 minutes, until crispy, stirring about half way through. While it bakes, make a grain to serve with the dish.