Broccoli, Sweet Potato & Crispy Tofu Sheet Pan Dinner

This might not be the prettiest looking meal and the photography is a quick shot with my phone but we had to share because this is one of the easiest and deliciousist (made that up!) dinners ever. I love a good sheet pan dinner and this one is healthy, fast, sweet, savoury and filling. 

I think the key here is the location of the sheet pan. Before baking, you want to ensure it's located at the second rack from the bottom. This ensures crispiness of the tofu. And it's also important to get the tofu in there for about 5-10 minutes before the broccoli and sweet potatoes so it gets cooked up just right. Lastly, you want to make sure you cut the the sweet potato very small so it cooks quickly and gets soft along with the broccoli. 

And definitely serve with quinoa! Rice would work too but I like the added health benefits of quinoa. 

Just look at that sweet, saucy goodness! It's the fastest and yummiest dinner ever. Get your sheet pan and taste buds ready.

Broccoli, Sweet Potato & Crispy Tofu Sheet Pan Dinner

Serves 4

Ingredients 

Sheet pan

14 oz firm tofu, drained and cubed

3 tbsp olive oil

1 tsp pink himalayan salt

1 large sweet potato, peeled and diced small

1 large broccoli crown, cut into florets

Sauce

1/4 cup soy sauce (use tamari for gluten-free)

1 tbsp toasted sesame oil

3 tbsp water, plus more as needed

2 tbsp seasoned rice vinegar 

1 tbsp cornstarch

2 tbsp packed light brown sugar

1 tsp minced ginger

1 tbsp sambal olek (optional, for spice)

Quinoa for serving

Directions

Preheat oven to 425F and grab the biggest sheet pan you own. Put the oven rack just below the middle position so it's closer to the bottom but not at the bottom rack. So, the second from the bottom (LOL).

Put the cubed tofu onto the sheet pan, drizzle with olive and salt, stir around to cover and place in the oven while you chop the broccoli and sweet potato. This should be about 5-10 minutes. 

Check on the tofu, remove from oven and stir around (or flip the pieces) and move to the side. Then place the sweet potatoes onto the sheet in their own little section and lastly add the broccoli to the remaining area of the sheet pan. Drizzle the broccoli and sweet potatoes olive oil and sprinkle with salt. Toss around a bit to coat but try to keep everything in its place on the sheet. 

Bake for 10 minutes then check on the sheet pan ingredients and move everything around a little bit. Put bake in the oven and cook for another 5-10 minutes until the sweet potatoes are tender.

While the goodies are baking, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water and vinegar. Place the cornstarch in a small bowl and whisk in 2 tablespoons of the sauce, then add back to the saucepan. Add in the brown sugar, ginger and sambal olek, if using. Bring to a simmer over medium heat while whisking, and continue cooking until the sauce has thickened. If it seems too thick, add some more water to thin to your desired consistency.

Remove the veggies and tofu from the oven and stir everything together on the sheet pan and gather into one spot on the sheet pan. Pour the sauce over everything. Serve over quinoa or rice. 

Enjoy!