Tofu & Broccoli with Almond Sriracha Sauce

Name: Tofu & Broccoli with Almond Sriracha Sauce
Prep time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 3 tbsp almond butter; 1/2 tsp fresh ginger, minced; 2 tbsp tamari; 1 tbsp sriracha; 1 tbsp rice vinegar; 1 tbsp nutritional yeast; 2 cups broccoli, chopped into florets; 8 oz extra firm tofu, pressed and cubed; 2 tsp arrowroot powder; 1/4 tsp sea salt; Remaining sesame oil (from the 2 tbsp total); 1/2 avocado, sliced; 1 tsp sesame seeds; 1 tsp hemp seeds; Starch of choice for serving (rice, quinoa, etc.)

Dairy-free • Gluten-free • Vegan

Crispy oven-baked tofu and roasted broccoli come together in a bowl with a creamy, spicy almond sriracha sauce that you’ll want to put on everything. It’s savory, satisfying, and just the right amount of bold — the kind of weeknight dinner that feels like takeout but comes together on one sheet pan. This recipe is naturally vegan, gluten-free, and dairy-free.

Why You Will Love This Recipe

This bowl has everything — crispy texture, creamy sauce, and real staying power. And it only takes 35 minutes.

One pan, easy cleanup. Everything roasts on a single sheet pan, which means less mess and less time at the sink.
That sauce though. The almond sriracha sauce is creamy, tangy, and a little spicy. It ties the whole bowl together and makes it feel anything but plain.
Genuinely satisfying. Between the tofu, broccoli, avocado, hemp seeds, and your starch of choice, this bowl keeps you full and fueled.
Meal prep friendly. The tofu, broccoli, and sauce all store well, making this an easy lunch or dinner later in the week.
Naturally gluten-free and vegan. No modifications needed — it’s already there.

Ingredients Overview

You’ll find exact measurements in the recipe card below. Here’s how the ingredients work together.

For the almond sriracha sauce

Almond butter — The creamy base of the sauce. It adds richness and a subtle nuttiness that balances the heat from the sriracha.
Fresh ginger (minced) — Brings brightness and a little warmth to the sauce. Fresh makes a real difference here.
Tamari — Adds deep, savory flavor and keeps the whole dish gluten-free. Soy sauce works if you don’t need it to be GF.
Sriracha — The heat element. You can use more or less depending on your spice preference.
Rice vinegar — Adds a touch of acidity that keeps the sauce from feeling heavy.
Sesame oil (1/3 of total) — Stirred into the sauce for a toasty, nutty depth.
Nutritional yeast — Adds a subtle savory, umami quality that rounds out the sauce beautifully.

For the bowls

Broccoli (chopped into florets) — Roasts up tender on the inside with slightly crispy edges. A great veggie for high-heat cooking.
Extra firm tofu (pressed and cubed) — Pressing the tofu before cooking is key — it removes excess moisture so the outside gets crispy in the oven instead of steaming.
Arrowroot powder — Coats the tofu before roasting and gives it that satisfying crispy exterior. Tapioca starch works the same way.
Sea salt — Simple seasoning for the tofu before it goes in the oven.
Sesame oil (remaining amount) — Drizzled on the broccoli and used to coat the tofu for roasting.
Avocado (sliced) — Added fresh at serving. Creamy, cooling, and a great contrast to the spicy sauce.
Sesame seeds and hemp seeds — The finishing touch. They add a little crunch and a boost of plant-based protein and healthy fats.

How To Make Tofu & Broccoli with Almond Sriracha Sauce

Here’s how it comes together.

Step 1: Preheat and prep. Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat. While the oven heats, press your tofu if you haven’t already — even 10 minutes under a heavy pan makes a big difference in crispiness.

Step 2: Make the sauce. In a bowl, whisk together the almond butter, minced ginger, tamari, sriracha, rice vinegar, nutritional yeast, and one-third of the sesame oil until smooth. Pro tip: if the sauce feels too thick to whisk easily, add a small splash of warm water to loosen it up.

Step 3: Season and coat the tofu. In a separate bowl, toss the cubed tofu with 1 teaspoon of sesame oil, sea salt, and arrowroot powder until every piece is lightly coated. Pro tip: make sure the tofu is well pressed and dry before this step — wet tofu won’t crisp up the same way.

Step 4: Arrange everything on the pan. Spread the broccoli on one end of the baking sheet and the tofu on the other. Drizzle the broccoli with the remaining sesame oil and toss gently. Arrange everything in a single layer so it roasts rather than steams.

Step 5: Roast until crispy. Bake for 15–20 minutes, tossing the tofu and broccoli halfway through and rotating the pan. Pro tip: you’ll know it’s done when the tofu is golden and firm at the edges and the broccoli has some light char on the tips.

Step 6: Build your bowls. Serve the tofu and broccoli over your starch of choice (rice, quinoa, cauliflower rice — whatever you like). Add sliced avocado, drizzle generously with the almond sriracha sauce, and finish with sesame seeds and hemp seeds.

Storage, Reheating & Make Ahead

Fridge storage Store the tofu and broccoli together in an airtight container for up to 4 days. Keep the avocado and sauce stored separately and add them fresh when you’re ready to eat.

Reheating Reheat the tofu and broccoli in the oven or air fryer at 375°F for 5–8 minutes to bring back the crispiness. The microwave works in a pinch, but the tofu will lose some of its texture.

Sauce storage Store the almond sriracha sauce in a small jar in the fridge for up to 5 days. It may thicken up — just stir in a small splash of water to loosen it before serving.

Make ahead tips The sauce can be made 3–4 days ahead and stored in the fridge. You can also press and cube the tofu in advance, keeping it in the fridge until you’re ready to cook.

Substitutions and Variations

If you’re sensitive to spice — Start with 1/2 tablespoon of sriracha instead of a full tablespoon, then taste the sauce and adjust from there.
If you don’t have tamari — Regular soy sauce works fine and has a very similar flavor. It will no longer be gluten-free, so swap back to tamari if that matters to you.
If you don’t have arrowroot powder — Tapioca starch or cornstarch both work as a 1:1 substitute to crisp up the tofu.
If you’re not into tofu — Chickpeas toss and roast beautifully using the same method and make a great plant-based swap.
Different vegetables — Cauliflower, green beans, snap peas, or bell peppers all roast well at this temperature and work great in the bowl.
If you need it nut-free — Sunflower seed butter can replace the almond butter in the sauce with a similar creamy result.

Health Benefits At A Glance

Tofu — A complete plant-based protein that also provides calcium and iron, supporting muscle health and energy.
Broccoli — Rich in vitamin C, vitamin K, and fiber, and one of the most nutrient-dense vegetables you can put in a bowl.
Almond butter — Provides healthy monounsaturated fats, vitamin E, and magnesium that support heart health and sustained energy.
Fresh ginger — Supports healthy digestion and has natural anti-inflammatory properties.
Avocado — Loaded with heart-healthy fats and potassium, and helps your body absorb fat-soluble nutrients from the vegetables.
Hemp seeds — A rare plant source of complete protein, plus omega-3 and omega-6 fatty acids in an ideal ratio.
Sesame oil — Rich in antioxidants and healthy fats that support inflammation balance and overall cellular health.

Ways To Serve This Bowl

Over brown rice or white rice — The classic base. The sauce soaks into the rice in the best possible way.
Over cauliflower rice — A lighter option that keeps things grain-free without losing any of the bowl’s heartiness.
With rice noodles — Toss the tofu, broccoli, and sauce with cooked rice noodles for a noodle bowl variation.
Packed for a meal prep lunch — Portion into containers with rice and keep the sauce in a small side container to add fresh at lunch.
With extra avocado on the side — A generous scoop of sliced avocado makes this even more filling and creamy alongside the spicy sauce.
As a wrap filling — Stuff into a large collard green leaf or rice paper wrap with the sauce drizzled inside for a fun handheld version.

Shelley’s Tips

Press your tofu well before starting — the drier it is, the crispier it gets in the oven.
Don’t crowd the pan. A single layer is what gives you roasted, not steamed.
If the almond sriracha sauce thickens in the fridge, stir in a tiny splash of warm water to bring it back.
Tapioca starch works just as well as arrowroot if that’s what you have on hand.

Nutrition Note Nutrition will vary based on the ingredients you use. This recipe and all content on this site is for educational purposes only and is not medical advice.

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Nutritional Disclaimer

Nutrition information is an estimate generated from a nutrition calculator. There may be errors here or variations based on ingredients you use.

I’m Shelley Loving, a home cook who healed through food. Now I share simple, delicious recipes and kitchen tips to help you cook with more confidence.

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