This one pan tofu and broccoli bowl is proof that healthy does not mean boring. You get crispy tofu, roasty broccoli, and a creamy, spicy almond butter sauce that is so good you will want to put it on everything. It is fast enough for weeknights, great for meal prep, and naturally dairy free, gluten free, and anti inflammatory.
Why You Will Love This Recipe
If you are tired of bland “healthy” dinners, this is a great reset. It tastes like takeout, but it is built from real, simple ingredients.
- One pan, easy cleanup
Everything roasts on one sheet pan, so you are not juggling three pots and a sticky skillet after a long day.
- The sauce is next level
The almond butter, tamari, and sriracha create a creamy, nutty, slightly spicy sauce that you will want to drizzle on bowls, salads, roasted veggies, and more.
- High in plant based protein
Tofu, almond butter, and seeds give you satisfying protein and healthy fats to keep you full and steady.
- Naturally gluten free and dairy free
Tamari stands in for soy sauce, there is no dairy in sight, and the whole recipe supports an anti inflammatory way of eating.
Meal prep friendly
The tofu and broccoli hold up well in the fridge, and you can double the sauce to use all week.
Ingredients Overview
You will find exact measurements in the recipe card at the bottom. Here is how the ingredients work together.
For the creamy almond sriracha sauce
- Almond butter
Gives the sauce creaminess, richness, and healthy fats. It is a great peanut free option.
- Fresh ginger
Adds a bright, warming kick that wakes the sauce up.
- Tamari
A gluten free soy sauce that brings salty, umami depth without the bloat some people feel from regular soy sauce.
- Sriracha
For heat and tang. You can always reduce it if you are spice sensitive.
- Rice vinegar
Adds a gentle acidity that keeps the sauce from feeling heavy.
- Sesame oil
A little sesame oil brings that classic “stir fry” aroma and flavor.
- Nutritional yeast
Adds a subtle cheesy, savory note and extra B vitamins.
For the stir fry bowl
- Broccoli florets
Roast up tender with crisp edges and soak up the sauce beautifully.
- Extra firm tofu
Pressed and cubed so it turns crispy at the edges in the oven.
- Arrowroot powder
Lightly coats the tofu so it crisps up without cornstarch. It is grain free and gentle on digestion.
- Sesame oil and sea salt
For roasting and seasoning.
- Avocado slices
Add creaminess, extra healthy fats, and a cooling contrast to the spicy sauce.
- Sesame seeds and hemp seeds
For crunch, visual appeal, and a little boost of minerals and omega 3s.
- Optional base
Serve everything over cooked brown rice, quinoa, or cauliflower rice to make it a full bowl.
How To Make Crispy Tofu & Broccoli Bowls
Step 1: Preheat and prep the pan
Preheat your oven to 425ºF (220ºC). Line a baking sheet with parchment paper or a silicone baking mat to keep the tofu from sticking and make cleanup simple.
Step 2: Whisk the almond sriracha sauce
In a small bowl, whisk together the almond butter, minced ginger, tamari, sriracha, rice vinegar, sesame oil, and nutritional yeast until smooth and creamy. Taste and adjust the heat or salt if you like. Set this aside. You will be tempted to eat it with a spoon.
Step 3: Coat the tofu
In a separate bowl, add the pressed, cubed tofu. Toss with a little sesame oil, sea salt, and arrowroot powder until every cube is lightly coated. This thin layer is what helps the outside get golden and crisp in the oven.
Step 4: Arrange tofu and broccoli on the pan
On the prepared baking sheet, place the broccoli florets on one side and the coated tofu cubes on the other. Drizzle the broccoli with the remaining sesame oil and toss gently to coat so the edges roast rather than dry out.
Step 5: Roast until crispy and golden
Bake for 15 to 20 minutes, tossing everything halfway through and rotating the pan if your oven has hot spots. The tofu should be golden and a little crispy, and the broccoli should be just tender with some browned edges.
Step 6: Build your bowls
To serve, add a base of your choice (brown rice, quinoa, or cauliflower rice) to your bowls. Top with roasted tofu, broccoli, and sliced avocado. Drizzle generously with the almond sriracha sauce and finish with a sprinkle of sesame seeds and hemp seeds for extra crunch and nourishment.
Storage, Reheating and Make Ahead
- Fridge storage
Store the tofu and broccoli in an airtight container in the fridge for up to 3 days. Keep the sauce in a separate jar so the tofu stays as crisp as possible.
- Reheating
Reheat the tofu and broccoli on a sheet pan in a hot oven or air fryer for a few minutes until warmed through and re crisped. You can also use a skillet over medium heat.
- Make ahead tips
You can press and cube the tofu, chop the broccoli, and whisk the sauce up to a day in advance. Store them separately in the fridge and roast just before serving.
- Sauce storage
The sauce keeps well in a sealed jar in the fridge for 4 to 5 days. If it thickens, loosen with a splash of warm water and whisk.
Substitutions and Variations
- If you are sensitive to spice
Use less sriracha, or swap some or all of it for coconut aminos to make the sauce sweeter and milder.
- If you do not have almond butter
Cashew butter works well and gives a very creamy, mild sauce. Sunflower seed butter can be used for a nut free version, though the flavor will change a bit.
- Different veggies
You can swap some of the broccoli for cauliflower, snap peas, bell peppers, or carrots. Just cut everything into similar sized pieces so they roast evenly.
- More protein
Add edamame, chickpeas, or extra hemp seeds to boost the protein even more.
Health Benefits At A Glance
- Almond butter
Packed with healthy fats and vitamin E, which support skin, hormones, and satiety.
- Tofu
A complete plant based protein that makes this a satisfying meatless main.
- Broccoli
Rich in fiber, vitamin C, and powerful antioxidants that support detoxification and inflammation balance.
- Hemp seeds and sesame seeds
Provide omega 3 and omega 6 fats, plus minerals like magnesium and zinc.
- Anti inflammatory approach
The recipe skips dairy, gluten, and refined oils and leans on whole, real ingredients.
Ways To Serve This Bowl
- Over brown rice, quinoa, or wild rice as a hearty main.
- Over cauliflower rice for a lower carb option.
- As a topping for a big mixed greens salad with extra raw veggies.
- In lettuce cups for a fun, hand held meal.
