Roasted Tofu and Broccoli

I often hear from my clients that they struggle with tofu. It arrives in the package looking like a soft, uninspired sponge, and often ends up limp in the pan. The secret isn't a complex marinade—it's physics. By pressing the water out and using a light dusting of cornstarch, we create a structure that allows the heat to work its magic. When you slide that tray into the oven, the starch reacts with the sesame oil and tamari, creating a beautiful, caramelized exterior that smells deeply savory and slightly sweet as it hits the hot air.

Broccoli acts as the perfect companion here. As the florets roast, the edges darken and turn nutty, providing a sharp contrast to the creamy center of the tofu. It’s a complete meal that feels light on the body but stays with you for hours, thanks to the perfect balance of plant-based protein and fiber.

• 14oz extra-firm tofu (pressed for at least 20 minutes)
• 2 large heads of broccoli, cut into bite-sized florets
• 2 tbsp tamari (or soy sauce for non-GF)
• 1 tbsp toasted sesame oil
• 1 tbsp cornstarch
• 2 cloves garlic, finely minced
• 1 tbsp maple syrup
• Optional: 1/2 tsp red pepper flakes for heat

1. Preheat your oven to 400°F (200°C). Line a heavy-duty baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Take your pressed tofu and tear it into bite-sized chunks with your hands. Tearing creates jagged, uneven edges that crisp up far better than smooth, knife-cut cubes.
3. Toss the tofu chunks in a bowl with the cornstarch. You want a light, even coating—no need for a thick layer.
4. In a small jar, shake together the tamari, toasted sesame oil, minced garlic, and maple syrup until emulsified.
5. Scatter the tofu and broccoli florets across your prepared baking sheet. Pour the sauce over everything and use your hands to ensure every piece is glossy and coated. Spread them out in a single layer; if they are too crowded, they will steam rather than roast.
6. Roast for 25–30 minutes. Halfway through, give the pan a good shake or use a spatula to flip the tofu. You’re looking for deep golden-brown edges on the tofu and tender, slightly charred tips on the broccoli.

This recipe is a meal-prep dream. If you want to get ahead, you can press your tofu and chop your broccoli the night before, storing them in separate containers in the fridge. When it's time to eat, simply toss everything in the sauce and roast.

Leftovers will keep for up to 3 days in the refrigerator. To reheat, avoid the microwave, which turns tofu rubbery. Instead, pop the leftovers in a 350°F oven for 8–10 minutes or use an air fryer for 4 minutes to restore that crispy texture.