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Sheet Pan Hoisin Tofu and Vegetables

An easy plant-based dinner adapted from Taste of Home's Hoisin Sriracha Sheet Pan Chicken.

Course Main Dishes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 273 kcal
Author Hello Veggie

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400°F and line a sheet pan with parchment paper.
  2. Whisk the hoisin, tamari, maple syrup, vinegar, oil, ginger, sriracha and garlic cloves together in a small bowl.
  3. 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.
  4. 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.
  5. Serve the vegetables over bowls of grains; drizzle with the remaining sauce, sesame seeds, and fresh herbs, if you're using them.