This Sheet-Pan BBQ Tofu with Broccoli and Potatoes is great for an easy weeknight dinner and delicious enough for a special occasion! It’s easy, vegan, and so good.
Sometimes, the idea of making a big dinner with roasted potatoes, veggies, and protein can seem a little daunting. That is why sheet pan meals are truly the best! You cook everything together on one sheet pan and get a delicious dinner in about 30 minutes. This Sheet Pan BBQ Tofu with Potatoes and Broccoli is a favorite around here!
One of my favorite ways to enjoy vegetables is to roast them until they’re browned and caramelized. It gives them so much flavor and is really easy to do.
What Is A Sheet-Pan Dinner? Sheet-Pan Dinner Tips
A sheet pan dinner is cooked all together on one sheet pan simultaneously. It saves time and dishes, which is great! Here are a few tips I have on how to make a great sheet-pan dinner:
- Choose ingredients that have the same cook-time. You could take one of the ingredients out early or not add it until later, but I think it’s ideal when everything goes in and comes out simultaneously.
- How big or small you cut your ingredients matters! For example, in this recipe, I cut my potatoes pretty small and my broccoli florets a little larger so they would both have the same cook-time. If my potatoes were bigger, I probably would have had to take the broccoli out and leave the potatoes in for longer.
- Don’t overcrowd your pan! If you put all your ingredients too close together or on top of each other, they are likely to steam instead of browning and caramelizing, which is what you want! If you need to make a huge dinner, consider getting a bigger sheet pan or doing it in two rounds.
Sheet-Pan BBQ Tofu Recipe Ingredients & Substitutions
- Broccoli – I love roasted broccoli, so I chose to use it. You can also do Brussels sprouts, asparagus, or cauliflower if you prefer. I like broccoli because it’s easy to prep, is delicious when roasted, and goes well with potatoes and tofu.
- Potatoes – I used very small baby yellow potatoes cut in half. Potatoes can take longer to roast sometimes, so I wanted to make sure they were small so they would be done at the same time as the broccoli and tofu. You can use any kind of potato you like; just make sure to dice them into small pieces if you’re using a large potato.
- Potato Seasonings – I seasoned my potatoes with granulated garlic, rosemary, and thyme. Olive oil, salt, and pepper are good enough if you don’t have any fresh/dried herbs!
- Tofu – I used super-firm, high-protein tofu that I bought at Trader Joe’s. It’s my favorite kind because I don’t have to press it. If you can’t find that, use extra-firm tofu and push as much liquid out of it as possible.
- Tofu Sauce – I wanted to make the tofu crispy and give it some flavor, so before putting it on the sheet pan, I tossed it in a mixture of olive oil, tamari, maple syrup, granulated garlic, granulated onion, paprika, salt, and corn starch. The cornstarch is what makes it crispy!
- BBQ Sauce – I used a bottled BBQ sauce I bought at the grocery store.
- Olive Oil, Salt & Pepper – I seasoned the broccoli and potatoes with salt and pepper and tossed them with olive oil to help get them nice and browned while roasting.
How To Make Sheet Pan BBQ Tofu with Potatoes and Broccoli
Sheet pan meals are great because there are only a few steps!
- Preheating your oven to 425 degrees F and remove your large sheet pan.
- Prepare the broccoli: cut the broccoli into florets. I cut mine slightly larger than I normally do because I want them to get burned before the potatoes are finished. Add the broccoli to the sheet pan, drizzle with oil, and season with salt and pepper. Toss until everything is coated and place together in the sheet pan’s middle (or on one side).
- Prepare the potatoes: Dice your potatoes in half (if using small baby potatoes) or dice your potatoes into small chunks (if using bigger potatoes). Add the potatoes to a bowl, drizzle with olive, and season with rosemary, thyme, granulated garlic, salt, and pepper. Toss until everything is coated, and then add your potatoes to the sheet pan next to the broccoli.
- Prepare your tofu: I sliced my tofu into triangles, but you can cut yours any way you like. Add olive oil, tamari, maple syrup, granulated garlic and onion, paprika, and salt to a medium-sized bowl. Whisk together and then add in your tofu. Carefully stir everything together so that the tofu is completely coated with the mixture. Sprinkle the cornstarch over the tofu and gently stir until the tofu is coated with the cornstarch. Place the tofu onto the sheet pan next to the broccoli and potatoes.
- Place the sheet pan in the oven and bake for about 20 minutes. Remove from the oven and flip the potatoes and broccoli. Flip each piece of tofu over, and then spoon some BBQ sauce on top of each piece. Place back in the oven and bake for another 15-20 minutes, until potatoes and broccoli are fork tender and tofu is crispy. Enjoy!
Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this recipe gluten-free? Yes! Just make sure to use gluten-free tamari
- Can I just mix the potatoes and broccoli together? Sure!
- Can I use tempeh instead of tofu? Ensure the tempeh is cut into thin pieces because it’s a little heavier than tofu.
- How should I store the leftovers? Store them in an airtight container in the refrigerator for about 4-5 days. Reheat in the microwave or oven.
- The tofu and broccoli are cooked through, but the potatoes are still hard. You need to make sure your potatoes are cut into small pieces to ensure everything is ready together.
Have a question that I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Easy Dinner Ideas?
Sheet Pan Gnocchi with Butternut Squash and Broccoli
Korean Inspired Tofu with Vegetables
I hope you all enjoy this sheet pan meal as much as I do! Happy Valentine’s Day <3
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Sheet Pan BBQ Tofu with Broccoli and Potatoes
- Total Time: 50 minutes
- Yield: 2-3 1x
- Diet: Vegan
Description
This Sheet Pan BBQ Tofu with Potatoes and Broccoli is easy to make and so delicious! Great for a weeknight dinner or special occasion!
Ingredients
Scale
- 3 cups broccoli florets
- 3 cups small diced potatoes (I used very small baby potatoes that I then diced in half)
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon granulated garlic
- 1 package super firm or extra firm tofu, pressed
- 1/2 cup BBQ sauce, plus more for serving if desired
- Olive oil
- Salt
- Pepper
Tofu Sauce:
- 1 tablespoon olive oil
- 1 teaspoon tamari
- 1 teaspoon pure maple syrup
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon smoked paprika, or regular paprika
- 1/2 teaspoon salt
- 1 heaping tablespoon corn starch
Instructions
- Start by pre-heating your oven to 425 degrees F and getting out your large sheet pan.
- Prepare the broccoli: cut the broccoli into florets. I cut mine slightly larger than I normally do because I want them to get burned before the potatoes we’re finished. Add the broccoli to the sheet pan and drizzle with oil and season with salt and pepper. Toss until everything is coated and place together in the middle (or on one side) of the sheet pan.
- Prepare the potatoes: Dice your potatoes in half (if using small baby potatoes) or dice your potatoes into small chunks (if using bigger potatoes). Add the potatoes to a bowl and drizzle with olive and season with the rosemary, thyme, granulated garlic and salt and pepper. Toss until everything is coated and then add your potatoes to the sheet pan next to the broccoli.
- Prepare your tofu: I sliced my tofu into triangles but you can cut yours any way you like. To a medium sized bowl, add the olive oil, tamari, maple syrup, granulated garlic and onion, paprika and salt. Whisk together and then add in your tofu. Carefully stir everything together so that the tofu is completely coated with the mixture. Sprinkle the corn starch in over the tofu and gently stir until the tofu is coated with the corn starch. Place the tofu onto the sheet pan next to the broccoli and potatoes.
- Place the sheet pan in the oven and bake for about 20 minutes. Remove from the oven and flip the potatoes and broccoli. Flip each piece of tofu over and then spoon a little bit of BBQ sauce on top of each piece. Place back in the oven and bake for another 15-20 minutes, until potatoes and broccoli are fork tender and tofu is crispy. Enjoy!
Notes
The ingredient amounts will really depend on how big your sheet pan is and how many people you are cooking for. What I made was just perfect for 2 people.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner, Vegan
- Method: Oven
- Cuisine: American
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