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This easy, protein-rich, sheet-pan dinner—made for weeknights and long days—uses just five ingredients (and, that includes oil and salt!). The trick to crispy oven-baked tofu is two-fold: first, pressing the extra firm tofu before slicing, and second, roasting it on the bottom rack of the oven (which gets more concentrated heat from the bottom since it's closer to the heat source).

A few tablespoons of Everything Grill Seasoning is all you need to bring savory, smoky, umami goodness to the party—and, while you could stop at there, we've included a bright, herbaceous avocado green goddess dressing recipe that is downright bangin' with tofu and veggies. Because a good sauce can take a simple sheet-pan meal to new heights. That being said, if you want to make things easier, this is great with a dollop of store-bought toum, a quick raita + your favorite hot sauce, or try brushing the tofu with your favorite barbecue sauce during the last few minutes of roasting for extra sticky sauciness.

Ingredients

For the tofu and vegetables

1 pound (454g) extra-firm tofu
4 tablespoons (59ml) extra virgin olive oil
3 tablespoons (30g) Everything Grill Seasoning
¾ teaspoon Surya Salt
1 pound (454g) broccoli crowns

For the avocado green goddess dressing (optional)

1 cup (25g) basil leaves
1 cup (15g) flat-leaf parsley leaves
½ cup (118ml) buttermilk
⅓ cup (15g) minced chives, plus more for garnishing
¼ cup (10g) roughly chopped dill
1 tablespoon finely chopped tarragon
½ medium-to-large avocado, diced
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil, plus more for finishing
1 teaspoon Pahadi Pink Garlic
1 teaspoon onion powder
¾ teaspoon Surya Salt, plus more

Methods

Drain the tofu and place in a tofu press or place on a plate with a clean kitchen linen folded over the tofu with another plate and a weight on top, like a can, for 15 to 30 minutes. Then slice the tofu in half lengthwise and then in ½” slices crosswise to create planks.
Meanwhile, reheat the oven to 425°F.
Drizzle a rimmed half sheet pan with 2 tablespoons extra virgin olive oil. Place the tofu planks on the sheet pan and turn to coat in the oil. Mix the Everything Grill Seasoning and salt in a small bowl. Season the tofu on both sides with half of the seasoning and roast on the bottom rack until golden on the bottom, 12 to 16 minutes.
Meanwhile, cut the broccoli crowns into big, chunky florets and place in a large bowl. Drizzle with the remaining 2 tablespoons, sprinkle with the remaining seasoning, and gently toss to coat. When the tofu is golden brown on the bottom, flip the pieces, and arrange the dressed broccoli in the open spaces. Return to the bottom rack of the oven and continue to roast until the second side of the tofu is golden and the broccoli is cooked through and starting to brown around the edges, 14 to 17 minutes more.
While the tofu and broccoli are roasting, make the green goddess dip, if using. Combine all the ingredients in a blender and blend until smooth. Taste and season with more salt and lemon juice, if necessary. Transfer to a bowl and refrigerate until serving (if serving in more than 30 minutes, press a piece of plastic wrap directly on the surface of the dip to slow oxidation and preserve the color.)
To serve, enjoy the tofu and broccoli with the green goddess dip or your favorite sauce or add to a grain bowl with roasty-toasty dressing (see headnote for more ideas).

This Recipe Features

BESTSELLER

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Aranya Black Pepper

To elevate the simplest of dishes with a complex, layered heat.

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Chai Masala

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BESTSELLER

Asha's Crispy Sheet-Pan Tofu & Broccoli

Asha Loupy

Serves: 4

Ingredients

For the tofu and vegetables

1 pound (454g) extra-firm tofu
4 tablespoons (59ml) extra virgin olive oil
3 tablespoons (30g) Everything Grill Seasoning
¾ teaspoon Surya Salt
1 pound (454g) broccoli crowns

For the avocado green goddess dressing (optional)

1 cup (25g) basil leaves
1 cup (15g) flat-leaf parsley leaves
½ cup (118ml) buttermilk
⅓ cup (15g) minced chives, plus more for garnishing
¼ cup (10g) roughly chopped dill
1 tablespoon finely chopped tarragon
½ medium-to-large avocado, diced
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil, plus more for finishing
1 teaspoon Pahadi Pink Garlic
1 teaspoon onion powder
¾ teaspoon Surya Salt, plus more

Methods

Drain the tofu and place in a tofu press or place on a plate with a clean kitchen linen folded over the tofu with another plate and a weight on top, like a can, for 15 to 30 minutes. Then slice the tofu in half lengthwise and then in ½” slices crosswise to create planks.
Meanwhile, reheat the oven to 425°F.
Drizzle a rimmed half sheet pan with 2 tablespoons extra virgin olive oil. Place the tofu planks on the sheet pan and turn to coat in the oil. Mix the Everything Grill Seasoning and salt in a small bowl. Season the tofu on both sides with half of the seasoning and roast on the bottom rack until golden on the bottom, 12 to 16 minutes.
Meanwhile, cut the broccoli crowns into big, chunky florets and place in a large bowl. Drizzle with the remaining 2 tablespoons, sprinkle with the remaining seasoning, and gently toss to coat. When the tofu is golden brown on the bottom, flip the pieces, and arrange the dressed broccoli in the open spaces. Return to the bottom rack of the oven and continue to roast until the second side of the tofu is golden and the broccoli is cooked through and starting to brown around the edges, 14 to 17 minutes more.
While the tofu and broccoli are roasting, make the green goddess dip, if using. Combine all the ingredients in a blender and blend until smooth. Taste and season with more salt and lemon juice, if necessary. Transfer to a bowl and refrigerate until serving (if serving in more than 30 minutes, press a piece of plastic wrap directly on the surface of the dip to slow oxidation and preserve the color.)
To serve, enjoy the tofu and broccoli with the green goddess dip or your favorite sauce or add to a grain bowl with roasty-toasty dressing (see headnote for more ideas).