Sheet pan dinners are definitely my favorite of all the one-dish/pot/pan options because sheet pan dinners are crazy easy. Even with a one-pot recipe, you’re still standing at the stove, adding things in, stirring, keeping close watch–but sheet pan meals are pretty hands-off. Just throw everything in the oven and let it do its thing!
I adapted this Hoisin Sheet Pan Tofu from a sheet pan chicken recipe I found in Taste of Home, which I somehow reliably get in the mail every month despite never having subscribed. Like magic! I loved the idea of a hoisin-sriracha sauce, and naturally I loved the idea of dinner made on a single sheet pan, so I decided to swap tofu for the chicken and see how it turned out.
Well, it turned out so good that I’m sharing it here!
Think of this recipe as kind of like a stir fry, without the stirring or frying. And if you like your stir fry sauces on the sweet-and-savory side, you’re going to love this one. You can skip the sriracha for a mild sauce, or add more for extra heat.
Served alongside your favorite whole grain, this Sheet Pan Hoisin Tofu is the perfect weeknight dinner.
Photos by Lindsey Johnson
Sheet Pan Hoisin Tofu and Vegetables
An easy plant-based dinner adapted from Taste of Home's Hoisin Sriracha Sheet Pan Chicken.
- 1/3 cup hoisin sauce
- 1/4 cup tamari
- 1 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons minced fresh ginger
- 1 teaspoon sriracha optional, or use more for a spicier sauce
- 2 garlic cloves minced
- 1 14-ounce package extra firm tofu, pressed and cut into 1-inch cubes
- 1 crown broccoli broken into florets
- 1 red onion quartered and broken into pieces
- 1 medium red yellow or orange bell pepper, cut into 3/4-inch pieces
- 1 medium zucchini cut until 1/2-inch thick half-moons
- Quinoa rice or your favorite grain, for serving
- 1 tablespoon sesame seeds
- Fresh cilantro or basil leaves for garnish (optional)
Preheat oven to 400°F and line a sheet pan with parchment paper.
Whisk the hoisin, tamari, maple syrup, vinegar, oil, ginger, sriracha and garlic cloves together in a small bowl.
Place the tofu, broccoli, onion, pepper and zucchini on the lined sheet pan. Drizzle with 2/3 cup of the sauce and gently toss to coat.
Bake the tofu and vegetables for 20 minutes; stir and bake for 20 minutes more, or until the vegetables are softened and just beginning to brown.
Serve the vegetables over bowls of grains; drizzle with the remaining sauce, sesame seeds, and fresh herbs, if you're using them.