Get ready to transform your weeknight dinner into a culinary adventure that's not just healthy, but mind-blowingly delicious! This vegan sheet pan marvel combines the crispy perfection of tofu, the vibrant crunch of broccoli, and the burst of pomegranate seeds in a symphony of Asian-inspired flavors that will make you forget you're eating something incredibly nutritious. Imagine a meal so easy to prepare, yet so complex in taste, that it'll become your new go-to recipe for impressing both vegans and non-vegans alike!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- firm tofu
- broccoli
- pomegranate seeds
- soy sauce
- sesame oil
- garlic
- ginger
- sesame seeds
- green onions
Instructions
- Press firm tofu for 15 minutes to remove excess moisture. Cut tofu into 1-inch cubes and pat completely dry with clean kitchen towels.
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or silicone baking mat for easy cleanup.
- In a small mixing bowl, whisk together soy sauce, sesame oil, minced garlic, grated fresh ginger to create a marinade.
- Place tofu cubes in marinade, gently tossing to coat evenly. Let sit for 10 minutes to absorb flavors.
- Cut broccoli into uniform florets, ensuring similar sizing for even roasting.
- Arrange marinated tofu and broccoli florets on sheet pan, spreading them in single layer with space between pieces to ensure crispy edges.
- Roast in preheated oven for 20-25 minutes, flipping tofu and broccoli halfway through cooking to achieve golden brown edges.
- Remove from oven when tofu is crispy and broccoli has slight char and is tender-crisp.
- Sprinkle generously with toasted sesame seeds, chopped green onions, and fresh pomegranate seeds.
- Serve immediately while hot, optionally drizzling extra sesame oil or soy sauce if desired.
Tips
- Tofu Pressing is Key: Make sure to press your tofu thoroughly. The dryer the tofu, the crispier it gets! Use a tofu press or place heavy books on paper towel-wrapped tofu for best results.
- Marinade Magic: Let the tofu sit in the marinade for at least 10 minutes, but if you have time, 30 minutes will intensify the flavor even more.
- Sheet Pan Strategy: Don't overcrowd the pan! Leave space between tofu and broccoli pieces to ensure they roast, not steam. This guarantees those irresistible crispy edges.
- Sesame Seed Toasting: For an extra flavor punch, lightly toast your sesame seeds in a dry pan before sprinkling them on top.
- Pomegranate Timing: Add pomegranate seeds just before serving to maintain their fresh, juicy burst and prevent them from getting soggy.
- Temperature Precision: A hot oven (425°F) is crucial for achieving that perfect golden-brown exterior on both tofu and broccoli.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 18g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
