Roasted Broccoli Tofu Bowls
on Feb 26, 2025
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These roasted broccoli tofu bowls are an easy sheet pan meal where the veggies and tofu bake side-by-side on a sheet pan. While they’re in the oven, I whisk together a tasty peanut sauce with fresh ginger, lime juice and garlic and toss it with udon noodles. Assembling the bowls is simple. I spoon in the broccoli, tofu and peanut noodles and sprinkle them with scallions and chopped peanuts.
Table of Contents
Why You’ll Love This Recipe
This is a complete healthy dinner recipe with tofu, roasted veggies, noodles and an incredible no-cook peanut sauce. While the tofu and broccoli share a baking sheet in the oven, you can quickly whisk together the super tasty sauce and stir it with the noodles. Then you’re all set to put together the bowls.
You use every part of the broccoli from florets to stems, so there is no waste. Broccoli stems deserve more love. When you roast them, they turn out tender but crisp. They give you such good variety in texture to go with the broccoli florets.
The leftovers are good warm or cold. I am a big fan of noodle salads, and you can eat these leftovers this way too. Or reheat them in the microwave. It’s up to you. That makes this a great recipe for meal prep.
The Ingredients
This is what you need:
For tofu and broccoli
- Tofu: Use extra firm tofu, so the cubes hold their shape when you marinate and bake them.
- Broccoli: Do not buy pre-cut broccoli florets. The recipe calls for broccoli crowns because you slice the stems and roast them too.
- Soy sauce: To control the seasoning level, use low-sodium soy sauce for the tofu.
- Scallions give the bowls fresh green onion flavor. All you have to do is thinly slice them and sprinkle them on at the end.
- Chopped peanuts are a crunchy final garnish for the bowls boosting the nutty flavor.
- Cornstarch makes the tofu crisp up bit on the outside when you bake it.
- Olive oil: I use both oil to toss with the tofu and the broccoli before roasting them.
- Kosher salt and black pepper season the broccoli. Since the tofu is tossed in soy sauce, it doesn’t need it. Also, everything will pick up the flavors of the peanut sauce.
For peanut noodles
- Udon noodles are Japanese noodles made from wheat flour, so they are not gluten-free. You can substitute with rice noodles.
- Creamy natural peanut butter is the base of the sauce.
- Minced garlic and ginger work with all that nuttiness adding so much good fresh flavor.
- Soy sauce is not gluten-free because it contains wheat. Substitute with tamari-style soy sauce with a label that says gluten-free.
- Maple syrup adds a touch of sweetness to balance out the rest of the ingredients. You can substitute with honey if you don’t mind if the recipe is vegetarian and not vegan.
- Lime juice: Always use fresh citrus and not bottled.
- Red pepper flakes: I stir in a pinch. If you want more heat, you can add a 1/4 teaspoon Just taste the sauce as you are stirring the ingredients together.
- Water thins out the sauce. You want it to be a thick but pourable consistency.
How To Make Roasted Broccoli Tofu Bowls
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
1. Prep the tofu. Pat the block with a towel. Then wrap it with fresh paper towels and place a cast iron pan or cutting board on top to press out the excess liquid. Let it sit for 15 minutes. Then cut the pressed tofu into 1-inch cubes. I cook with it so much that I have this tofu press.
2. Marinate the tofu. Toss the cubes with oil and soy sauce in a big bowl. Then add the cornstarch and stir the tofu around gently coating it evenly.
3. Toss the broccoli florets and stems with olive oil, salt and pepper.
4. Arrange the tofu and broccoli in a single layer on the prepared baking sheet.
5. Roast the broccoli and tofu. Give them 25-30 minutes, flipping over halfway through cooking. The tofu should be golden brown and the broccoli stems should be tender but still crisp.
6. Make the peanut sauce. Stir the peanut butter, garlic, ginger, soy sauce, maple syrup, lime juice an red pepper flakes in a small bowl.
7. Cook the noodles and toss them with half peanut sauce. Follow the package directions. You want to save some sauce for a final drizzle.
8. Assemble to tofu bowls. Put the tofu, broccoli and noodles into bowls and sprinkle with sliced scallions and chopped peanuts. Drizzle with peanut sauce.
Serving
As mentioned, what I love about this recipe is that it eats like a full meal with vegetables, tofu and noodles. You can serve it with a salad like this Asian cabbage salad, edamame bell pepper salad or this cucumber carrot salad.
Leftovers & Storage
You can store leftovers in an airtight container in the refrigerator up to 3 days. If you have extra sauce, put that in a separate jar. You can eat leftovers cold like a noodle salad or reheat them in the microwave. Let the peanut sauce sit out at room temperature for at least 15 minutes and stir it. If the sauce is still thick, give it a 5-10 second blast in the microwave.
More Tofu Recipes
Sheet Pan Tofu with Sweet Potatoes & Black Beans
Kung Pao Tofu
Grilled Tofu Shawarma
BBQ Tofu Vegetable Skewers
Baked Crispy Tofu Salad
Sheet Pan Teriyaki Tofu and Broccolini
Sesame Tofu and Asparagus
Honey Garlic Tofu and Broccoli
Roasted Broccoli Tofu Bowls
Ingredients
For tofu
- 14 ounce block extra firm tofu
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons cornstarch
For broccoli
- 1 1/2 pounds broccoli crowns, cut into florets, stems peeled and sliced 1/4-inch thick
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For peanut noodles
- 1/4 cup creamy natural peanut butter
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon maple syrup
- 1 lime
- Pinch of red pepper flakes
- 2-3 tablespoons water
- 8 ounces udon noodles
For bowl
- 2 scallions, thinly sliced
- 1/4 cup roughly chopped peanuts
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Pat the tofu dry with a towel. Wrap it with a dry towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. (You can use a tofu press if you have one.) Cut the tofu into 1-inch cubes.
- Toss the tofu with 1 tablespoon oil and 1 tablespoon soy sauce in a large bowl. Sprinkle with the cornstarch, gently stirring until all the tofu cubes are coated.
- Toss the broccoli with 1 tablespoon oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a large bowl.
- Arrange the tofu and broccoli in a single layer on the prepared sheet pan. Roast for 25-30 minutes until the tofu is lightly browned and the broccoli stems are crisp-tender, flipping over halfway through cooking.
- While the broccoli and tofu are in the oven, make the peanut noodles. For the sauce, whisk together the peanut butter, garlic, ginger, soy sauce, maple syrup, lime juice, red pepper flakes and water in a small bowl until fully combined. The sauce should be thick but pourable consistency.
- Cook the noodles according to package instructions. Transfer them to a large bowl and toss them with half the peanut sauce, adding more as desired. (Try to save some sauce to drizzle over the bowls.)
- To assemble, spoon the tofu, broccoli and noodles into bowls and top with sliced scallions and chopped peanuts. Drizzle with additional sauce as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
