Sheet-Pan Tofu, Sweet Potato & Broccoli
A hearty roasted dinner with extra-firm tofu, sweet potatoes, broccoli, red onion, and crunchy pumpkin seeds.
- dinner
- plant-based
- roasted
- sheet-pan
- tofu
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Extra-firm tofu · 14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Details
Red onion · 1 Count
Jumbo Red Onions
100%
Details
Broccoli florets · 4 Cup
Kroger® Broccoli Florets 12 Oz
95%
Details
Sweet potatoes · 1.25 Pound
Sweet Potato
83%
Details
Raw pumpkin seeds · 0.33 Cup
Simple Truth® Raw Pepitas
12%
Details
Low-sodium soy sauce · 2 Tablespoon
Kikkoman® Less Sodium Soy Sauce
10%
Details
Olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
Smoked paprika · 1 Teaspoon
McCormick Smoked Paprika
5%
Details
Garlic powder · 1 Teaspoon
McCormick Garlic Powder
3%
Details
Cornstarch · 1 Tablespoon
Argo® 100% Pure Corn Starch
Sale
2%
Details
Black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
Details
Plain unflavored kosher salt · 0.75 Teaspoon
David's Kosher Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- sweet potatoes-1 1/4 lb
- extra-firm tofu-14 oz
- broccoli florets-4 cups
- red onion-1 medium
- raw pumpkin seeds-1/3 cup
- olive oil-3 tablespoons
- low-sodium soy sauce-2 tablespoons
- cornstarch-1 tablespoon
- garlic powder-1 teaspoon
- smoked paprika-1 teaspoon
- kosher salt-3/4 teaspoon
- black pepper-1/2 teaspoon
Preheat to 425°F and line 18-by-13-inch rimmed pans with heat-rated parchment. Press tofu and cut into 1-inch cubes; cut sweet potatoes into 3/4-inch cubes, onion into wedges and broccoli into bite-size florets.
Cut sweet potatoes and onion on a stable cutting board with fingers tucked away from the knife.
Toss tofu with soy sauce, one-third of the oil, cornstarch, garlic powder and paprika; spread with room for broccoli later. Toss sweet potatoes and onion with another third of the oil, two-thirds of the salt and half the pepper, then spread on a separate pan.
Roast for 20 minutes, flip, then add broccoli tossed with the remaining oil, salt and pepper in the reserved space. Rotate pans front to back and swap upper and lower racks.
Use oven mitts when handling the hot sheet pan.
Keep the sheet pan level when moving it so hot oil and vegetables do not slide.
Roast another 15–18 minutes until sweet potatoes are tender, tofu browned and broccoli crisp at the edges. Remove each pan when its contents are done.
Use oven mitts when returning or removing the hot sheet pan.
Add pumpkin seeds to the vegetables and roast 3–5 minutes until fragrant and toasted, checking early. Let stand for 2 minutes, then serve.
Use oven mitts when handling the hot sheet pan.
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