Sheet Pan Hot Maple Tofu

If you love a sweet + spicy combo, this one is going to be on repeat. Crispy tofu, roasted broccoli, and golden sweet potatoes all come together on two simple sheet pans… then get finished with a sticky, hot maple sauce that coats everything!

Ingredients

Broccoli

• 2 cups broccoli florets

• 1–2 tbsp olive oil

• pinch of salt

Tofu + Spices

• 1 block extra-firm tofu, torn into chunks

• 1 tbsp cornstarch

• 1 tbsp paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• ¼ tsp cayenne pepper

• pinch of salt

Sweet Potatoes

• 2–3 medium sweet potatoes, peeled and cubed

• 1–2 tbsp olive oil

• 1 tbsp cornstarch

• 1 tsp onion powder

• pinch of salt

Hot Maple Sauce

• 1 tbsp cornstarch + 2 tbsp water (slurry)

• ½ cup maple syrup

• 1 tbsp soy sauce (or tamari)

• 1 tbsp apple cider vinegar

• 1–2 tsp red chili flakes (adjust to taste)

For Serving

• Vegan feta

• Extra crushed red pepper flakes

  
  

Directions

1. Preheat your oven to 415°F and line 2 sheet pans with parchment paper.

2. Add the cubed sweet potatoes to a large bowl. Toss first with cornstarch, then onion powder and salt. Drizzle with olive oil and toss again until evenly coated. Spread onto one sheet pan.

3. Place the sweet potatoes in the oven and bake for 30 minutes, stirring halfway through, until tender and golden.

4. While the sweet potatoes bake, add the torn tofu to a bowl. Toss with cornstarch, paprika, garlic powder, onion powder, cayenne, and salt until evenly coated.

5. Drizzle the tofu with olive oil and toss again, then spread it onto one half of the second sheet pan.

6. Add the broccoli to the other half of the pan, toss with olive oil and a pinch of salt, and spread out evenly.

7. When the sweet potatoes have about 20 minutes left, place the tofu and broccoli in the oven. Bake for 20 minutes, stirring halfway through, until the tofu is crispy and the broccoli is roasted.

8. While everything bakes, make the hot maple sauce. In a bowl, whisk together the maple syrup, soy sauce, apple cider vinegar, red chili flakes, and the cornstarch slurry until smooth.

9. For a thicker sauce, pour into a small saucepan and simmer for about 5 minutes, stirring occasionally, until it thickens. Let it cool slightly—it will continue to thicken as it sits.

10. Once everything is cooked, drizzle the hot maple sauce over the tofu, broccoli, and sweet potatoes so everything is evenly coated.

11. Sprinkle with vegan feta and extra crushed red pepper flakes, then serve and enjoy!