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Sheet Pan Crispy Honey Mustard Tofu with Roasted Broccoli and Sweet Potatoes

Close-up of glossy, glazed Sheet Pan Crispy Honey Mustard Tofu served with roasted broccoli and sweet potatoes.
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Make crispy tofu on a sheet pan coated in a sweet and tangy honey mustard sauce. This recipe includes roasting broccoli and sweet potatoes alongside the tofu for a complete, easy vegan dinner.

Ingredients

Scale
  • 1 block (14 ounces) extra-firm tofu, pressed and cubed
  • 1 large sweet potato, peeled and diced into 1-inch pieces
  • 2 cups broccoli florets
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • For the Sauce:
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey (or maple syrup for vegan)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, toss the cubed tofu with cornstarch, salt, and pepper until lightly coated. This helps achieve crispiness.
  3. In a small bowl, whisk together all the sauce ingredients: Dijon mustard, honey, soy sauce, apple cider vinegar, and garlic powder. Set aside.
  4. On the prepared baking sheet, toss the diced sweet potatoes with olive oil and a pinch of salt. Spread them in a single layer.
  5. Roast the sweet potatoes for 15 minutes.
  6. Remove the sheet pan from the oven. Push the sweet potatoes to one side. Add the coated tofu cubes to the empty space on the sheet pan and spread them out.
  7. Return the pan to the oven and roast for another 10 minutes.
  8. Remove the pan again. Brush half of the prepared honey mustard sauce over the tofu cubes, turning them gently to coat.
  9. Return the pan to the oven for 5 minutes.
  10. Remove the pan. Add the broccoli florets to the sheet pan, tossing them lightly with any remaining oil or sauce on the pan. Brush the remaining honey mustard sauce over the tofu and the broccoli.
  11. Bake for a final 5 to 8 minutes, or until the tofu is golden brown and crispy, and the vegetables are tender.
  12. Serve immediately.

Notes

  • Pressing the tofu thoroughly is key to getting it crispy. Wrap the block in paper towels and place something heavy on top for at least 30 minutes.
  • For extra crispiness, you can bake the tofu alone for 20 minutes before adding any sauce.
  • If you prefer a thicker glaze, reduce the sauce slightly in a small saucepan over low heat for 2 minutes before brushing it on.

Nutrition

Find it online: https://tasteportfolio.com/sheet-pan-crispy-honey-mustard-tofu/