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    Home » Recipes » Tofu Dinner Ideas

    Roasted tofu and broccoli bowl

    Jul 2, 2021 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    quinoa bowl with roasted tofu and broccoli topped with pesto and tomatoes
    quinoa bowl with roasted tofu and broccoli topped with pesto and tomatoes

    This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.

    Roasted tofu and broccoli over hearty quinoa is a super easy, super healthy, and super satisfying sheet pan meal.

    quinoa bowl with roasted tofu and broccoli topped with pesto and tomatoes

    Jump to:
    • Pressing the tofu
    • Recipe notes
    • Sauce suggestions
    • How to store
    • Roasted tofu and broccoli bowl

    Y'all, tofu with broccoli is basically default mode for my family. And this roasted tofu and broccoli bowl is an easy way to make a meal of our two faves.

    Real talk: my kid will not with quinoa. I love this bowl with quinoa, but if you have a quinoa hater in your house, you can serve this dish over rice or pasta instead. It's just as easy and delicious!

    Pressing the tofu

    Pressing the tofu is key to making tofu with broccoli that has that restaurant feel. Getting the water out gets the tofu ready to soak in your marinade.

    Pressing also improves your tofu's texture, taking it from extra firm to super firm. Perfect for a recipe like this one!

    I press my tofu with the EZ Tofu Press.

    pressing tofu in the EZ Tofu Press

    The EZ Tofu Press gets an average of ½ cup of water out of a block of tofu -- I've tested it myself! And the new, honeycomb design uses less plastic than other tofu presses.

    Recipe notes

    This roasted tofu and broccoli bowl is starts with a sheet pan. Half a sheet pan, really.

    Once you press, slice, and marinate your tofu, arrange it on half of a sheet pan. You will fill up that other half later. For now, toss that pan into the oven.

    After 20 minutes, you'll add the broccoli to the other half of the pan. Then, let everything bake for 15-20 more minutes.

    process collage showing tofu diced and marinating, then roasted and finished roasting with the broccoli on the pan

    While the tofu with broccoli bakes in the oven, prepare your quinoa and sauce of choice.

    I used my oil-free avocado pesto, but when it comes to sauces, you've got options. See the section below for sauce ideas!

    spoon in a jar of oil free avocado pesto

    When the baking time is up, toss the quinoa into your bowls, top with the tofu and broccoli, and sauce things up.

    Sauce suggestions

    What I love about this dish is its flexibility. You can really turn it into whatever you want by simply adding a different sauce.

    Or, serve everyone their bowls sauce-free, and put a selection of sauces on the table. Kids love when they get to choose their own toppings!

    Here are some sauce suggestions for your tofu and broccoli bowl:

    • avocado pesto
    • peanut sauce
    • tahini sauce
    • creamy strawberry vinaigrette
    • creamy chipotle sauce

    You can also use bottled sauces or salad dressings to make this meal even less work. Teriyaki sauce or sweet chili sauce are great additions to this bowl.

    Do what works for you!

    How to store

    Store your leftovers in an airtight container. They will keep for three to five days in the refrigerator.

    You can store the tofu with broccoli and quinoa all together or keep them separate. Either is fine! You can also store with or without the sauce.

    I wasn't joking when I told you that this recipe was flexible!

    quinoa bowl with roasted tofu and broccoli topped with pesto and tomatoes

    Roasted tofu and broccoli bowl

    Roasted tofu and broccoli over hearty quinoa is a super easy, super healthy, and super satisfying sheet pan meal.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: roasted tofu and broccoli, sheet pan tofu and broccoli, tofu with broccoli
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 servings
    Calories: 460kcal
    Author: Becky Striepe

    Ingredients

    • 1 block extra firm tofu - pressed and cut into 1" cubes
    • 2 tablespoons olive oil - divided
    • 2 tablespoons soy sauce
    • 1 tablespoon rice vinegar
    • 1 cup dry quinoa - cooked according to package directions
    • 4 cups broccoli florets
    • 1 batch oil free avocado pesto - or other sauce of your choice, see notes

    Instructions

    • In a large shallow dish, toss together the tofu cubes, 1 tablespoon of olive oil, soy sauce, and vinegar. Set aside to marinate for at least 20 minutes.
    • Preheat the oven to 400° F.
    • While the tofu marinates and the oven preheats, cook the quinoa according to package directions. I have lots of quinoa cooking options outlined here! I prefer my pressure cooker, since it's so easy and quick.
    • Transfer the marinated tofu to one half of a sheet pan lined with parchment paper. Bake for 20 minutes. Save the bowl that the tofu was in -- you'll need it in the next step!
    • Add the broccoli and remaining tablespoon of olive oil to the bowl that the tofu was in. Toss together to coat. Remove the pan of tofu from the oven, add the broccoli to the other half of the baking sheet, and bake for 15-20 more minutes, until the broccoli is cooked to your liking.
    • Divide the cooked quinoa between 4 serving bowls. Top with the tofu and broccoli, and finish off with the sauce. You can serve the sauce on the side, if you prefer, so everyone can sauce their own bowls.

    Video

    Notes

    When it comes to sauce, you've got options! Here are a few ideas:
    • avocado pesto
    • peanut sauce
    • tahini sauce
    • creamy strawberry vinaigrette
    • creamy chipotle sauce
    • bottled teriyaki sauce
    • bottled sweet chili sauce

    Nutrition

    Nutrition Facts
    Roasted tofu and broccoli bowl
    Amount per Serving
    Calories
    460
    % Daily Value*
    Fat
     
    26
    g
    40
    %
    Saturated Fat
     
    4
    g
    20
    %
    Polyunsaturated Fat
     
    5
    g
    Monounsaturated Fat
     
    15
    g
    Sodium
     
    604
    mg
    25
    %
    Potassium
     
    1153
    mg
    33
    %
    Carbohydrates
     
    44
    g
    15
    %
    Fiber
     
    12
    g
    48
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    19
    g
    38
    %
    Vitamin A
     
    710
    IU
    14
    %
    Vitamin C
     
    91
    mg
    110
    %
    Calcium
     
    107
    mg
    11
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

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      Recipe Rating




    1. Trinity Bourne

      November 10, 2016 at 1:24 pm

      This sounds really delicious. Seeing that squeezer reminds me of when I made my own tofu years ago too ;)

      Reply
      • Becky Striepe

        November 10, 2016 at 1:41 pm

        Oh man. I've only made it from scratch a couple of times. It took all day!

        Reply

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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