Save to Pinterest A vibrant, plant-based main dish featuring oven-baked tofu and broccoli tossed in a creamy, cheesy sauce with a lively sesame-ginger twist. Perfect for a weeknight dinner or meal prep.
This is one of my favorite weeknight meals because it’s quick to prepare and always satisfying.
Ingredients
- Tofu & Vegetables: 400 g (14 oz) extra-firm tofu pressed and cubed, 1 large head broccoli cut into florets (about 450 g (1 lb)), 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Cheesy Sesame Ginger Sauce: 120 ml (1/2 cup) unsweetened plant-based milk (e.g., soy or oat), 60 g (1/2 cup) shredded cheddar or vegan cheese, 2 tbsp nutritional yeast, 2 tbsp tahini or sesame paste, 2 tbsp low-sodium soy sauce (use tamari for gluten-free), 1 tbsp grated fresh ginger, 2 cloves garlic minced, 1 tbsp rice vinegar, 1 tbsp maple syrup or honey, 1 tsp toasted sesame oil, 1 tsp cornstarch (optional for thickening), 1/2 tsp chili flakes (optional for heat)
- Garnish: 1 tbsp toasted sesame seeds, 2 scallions thinly sliced
Instructions
- Step 1:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2:
- Toss tofu cubes and broccoli florets with olive oil salt and black pepper. Spread in a single layer on the prepared baking sheet.
- Step 3:
- Bake for 25–30 minutes flipping halfway until golden and crisp at the edges.
- Step 4:
- While baking prepare the sauce: In a small saucepan combine plant-based milk cheese nutritional yeast tahini soy sauce ginger garlic rice vinegar maple syrup sesame oil and cornstarch (if using). Whisk well.
- Step 5:
- Place saucepan over medium heat. Stir constantly until cheese melts and sauce thickens about 4–5 minutes. Adjust seasoning to taste and add chili flakes if desired.
- Step 6:
- Transfer baked tofu and broccoli to a large bowl. Pour sauce over tossing gently to coat evenly.
- Step 7:
- Serve immediately garnished with toasted sesame seeds and sliced scallions.
Save to Pinterest This dish often sparks joy around the dinner table especially when shared with family on busy evenings.
Notes
Swap cheddar for mozzarella or a vegan cheese blend as desired. Serve with steamed rice quinoa or noodles for a complete meal. Pair with a crisp Sauvignon Blanc or jasmine tea.
Required Tools
Baking sheet parchment paper medium saucepan whisk mixing bowl chef’s knife and cutting board
Allergen Information
Contains soy (tofu soy sauce) sesame (tahini sesame oil seeds) and dairy (cheese unless using vegan cheese). Double-check all ingredient labels for hidden allergens.
Save to Pinterest Enjoy this creamy cheesy tofu and broccoli dish as a delicious healthy addition to your weekly meals.
Recipe FAQs
- → How can I make this dish gluten-free?
Use tamari instead of soy sauce and verify all cheese and sauces are certified gluten-free to ensure gluten-free preparation.
- → What is the best type of tofu to use?
Extra-firm tofu works best as it holds its shape well during baking and provides a satisfying texture.
- → Can I use vegan cheese alternatives?
Yes, swap cheddar with vegan cheese blends to keep a creamy texture while maintaining plant-based preferences.
- → How do I achieve extra crispiness on the tofu?
Toss tofu cubes with a tablespoon of cornstarch before baking to get a crispier exterior.
- → What side dishes pair well with this main?
Steamed rice, quinoa, or noodles complement the flavors and textures of this tofu and broccoli dish nicely.
- → Can I adjust the spicy level of the sauce?
Yes, adding or omitting chili flakes allows you to control the heat according to your preference.