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

Close-up of Sheet Pan Crispy Honey Mustard Tofu mixed with charred broccoli florets and sweet potato chunks in a white bowl.
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Make crispy honey mustard tofu, broccoli, and sweet potatoes all on one sheet pan for a simple, flavorful weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1 block (14 ounces) extra-firm tofu, pressed and cubed
  • 1 large sweet potato, peeled and diced (about 1 inch cubes)
  • 2 cups broccoli florets
  • 2 tablespoons olive oil, divided
  • 1/4 cup Dijon mustard
  • 3 tablespoons maple syrup or honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a medium bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, soy sauce, garlic powder, salt, and pepper to create the honey mustard sauce.
  3. Place the cubed, pressed tofu in a separate bowl. Drizzle with 1 tablespoon of olive oil and toss gently to coat.
  4. Add the diced sweet potatoes to the baking sheet and spread them in a single layer. Drizzle with the remaining 1 tablespoon of olive oil and toss lightly. Roast the sweet potatoes for 10 minutes.
  5. Remove the pan from the oven. Add the tofu cubes and broccoli florets to the pan, distributing them evenly around the sweet potatoes.
  6. Pour about two-thirds of the honey mustard sauce over the tofu and vegetables. Gently toss everything on the pan until coated. Reserve the remaining sauce.
  7. Return the sheet pan to the oven and bake for 15 minutes.
  8. Remove the pan again. Brush the remaining honey mustard sauce over the tofu pieces. Bake for another 5 to 10 minutes, or until the tofu is golden brown and crispy and the vegetables are tender.
  9. Serve immediately over rice or quinoa, if desired.

Notes

  • Pressing the tofu for at least 30 minutes removes excess water, which helps the tofu become crispier during baking.
  • For extra crispiness, toss the tofu cubes with 1 teaspoon of cornstarch before adding the oil and sauce.
  • You can substitute other sturdy vegetables like Brussels sprouts or carrots for the sweet potatoes.

Nutrition

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