This sheet pan easy vegan “beef” and broccoli has everything I want in a dinner. It is super simple, just thrown onto a sheet pan. It is flavorful AF! One of the best versions I have had. It is pretty healthy and gets in those portions of veggies and protein we all need. I was absolutely obsessed with Chinese takeout when I was a kid. It was always my go to when I got to pick what we had on Friday nights. The Fridays we spent with my dad when I was a kid, were take out and movie night and I always picked the local Chinese takeout. For that incredible, albeit Americanized, beef and broccoli. This hits those cravings in all the right places.
What You Need For This Vegan “Beef” and Broccoli:
- Tofu: Extra firm tofu replaces the beef in this vegan version.
- Broccoli: I recommend using fresh broccoli for this recipe.
- Sesame Oil, Maple Syrup, Soy Sauce, Gochujang, Rice Wine Vinegar and Vegetable Broth: To make the marinade and sauce.
- Garlic and Ginger: For the marinade.
- Cornstarch and Water: To thicken the sauce.
- Shallots and Green Onions: For a nice onion flavor.
This sheet pan easy vegan “beef” and broccoli is so yummy. Once you see how the tofu is magically transformed after being sliced thin and added to the marinade, you’ll be truly impressed. The texture of the tofu, the flavor of the sauce, the roasted broccoli, all of it is just so dang delicious. Plus easier than the effort it takes to order, pay for and wait for take out. This whole meal is ready in about 30 minutes, and it pretty much hands off once you get the pan in the oven.
Why Should You Make This Vegan Take-Out Inspired Meal?
- It takes 30 minutes.
- Everything is made on one sheet pan!
- This way to make tofu is may favorite!
- Heathy(ish) way to get that take out fix.
- The whole thing is truly delicious.
Sheet Pan Easy Vegan “Beef” and Broccoli
Ingredients
For The "Beef"
- 1 Block(15oz.) Extra firm tofu, frozen and thawed, then pressed*
- 1/4 Cup Soy sauce or Tamari for GF option
- 1/4 Cup Vegetable broth
- 2 Tablespoons Sesame or olive oil
- 2 Tablespoons Agave or maple syrup
- 2 Tablespoons Rice wine vinegar
- 2 Tablespoons Gochujang paste or chili paste(optional)
- 4 Cloves Garlic, finely chopped
- 1 teaspoon Ginger, grated
- 1 Large Shallot, sliced
- 1/2 teaspoon Black pepper
For The Broccoli
- 3 Tablespoons Soy sauce or Tamari
- 1 Tablespoon Sesame or olive oil
- 1 teaspoon Agave or maple syrup
- 1 teaspoon Rice wine vinegar
- 1 teaspoon Gochujang
- 3 Cups Fresh broccoli florets
For the Extra Sauce(optional)
- 2/3 Cup Vegetable broth
- 2 Tablespoons Soy sauce or Tamari
- 1 Tablespoon Gochujang paste or chili paste
- 2 teaspoons Agave or maple syrup
- 1 teaspoon Sesame oil
- 2 teaspoons Cornstarch
- 2 teaspoons Water
Instructions
- Once you have prepped the tofu(see notes), preheat the oven to 450 degrees(F).
- Using a mandoline, or if you don't have one, just a knife, slice the block of tofu very thin. Set aside.
- Then in a large mixing bowl, whisk together the soy sauce, broth, oil, agave, vinegar, gochujang, garlic, ginger, shallots and black pepper.
- Add the slices of tofu into the bowl and then toss to coat and let sit for about 5 minutes.
- Pour the tofu, marinade and all, on to half of a large sheet pan and spread the tofu out evenly.
- Using the same bowl you just used for the tofu, prep the broccoli. Add the soy sauce, oil, agave, vinegar and gochujang to the bowl and whisk to combine.
- Add the broccoli to the bowl and toss to coat. Then pour the broccoli, sauce and all onto the other side of the sheet pan and spread out evenly.
- Bake for about 15 minutes, toss the tofu and broccoli, then bake for another 10 minutes or until the tofu is firm and the broccoli is tender.
- While the tofu and broccoli bake, you can make the extra sauce if desired. The tofu and broccoli will already be a bit saucy, but I like the extra sauce.
- If making, add the broth, soy sauce, gochujang, agave and oil to a small sauce pan. Heat on medium. Bring to a simmer and then reduce heat to low.
- In a small bowl, whisk together the cornstarch and water, then add it to the sauce pan and whisk to combine.
- Continue whisking until the sauce starts to thicken. Turn off the heat.
- Once the "beef" and broccoli are done, serve over rice if desired, drizzled with the extra sauce if you made it.
- I like to serve with quick Asian inspired pickles!
Video
Notes
Nutrition
Soooooo easy and super yummy! Thank you for the recipe!
Truly sooooo yummy, and not difficult to make. I don’t know why tofu changes the way it does when you freeze and then thaw it, but it’s a step that makes a difference and you won’t want to skip. Definitely be sure to make the extra sauce, it adds a little extra moisture and sassy-ness to the dish upon serving. My omnivore bf is a big fan, said the flavors remind him exactly of childhood chinese takeout memories. We served this on top of jasmine rice cooked with a tiny bit of rice wine vinegar and topped with sriracha.
This was delicious but I’d use half the soy sauce. It was very salty.
This was amazing, and the sauce was excellent. In our house, this translates to 2.5 servings. I could not feed 4 people off this unless it was a side. I will definitely make it again. !!!
This is the first time I’ve ever written a review on a recipe! I have been making this for *years* and it is a staple. It’s actually one of my partner’s favorite foods. I’ve shared it with many people and hope they have made it. I don’t usually like seitan, but Chinese ribs were one of my favs when I was a kid, one of the few meats I ever actually enjoyed… This recipe is fantastic!! I recommend the red dye as it really takes it to the next level.
I also thought this was delicious & ingenious, but very salty, even with lower sodium tamari. I think I would cut the tamari in half next time and make all the sauce at once to make it a little faster. Thank you for your great recipes!
Delicious and the “beef” has the consistency of beef. I agree that it was a little salty, but I think I would just steam the broccoli instead of roasting it. I will make this again in a heartbeat.
This was amazing! I was skeptical watching it cook, but it magically transformed into deliciousness! Made as written. Outstanding! We love Lauren’s recipes!
My family LOVED this! Including my son that next to never likes tofu! Thank you for a recipe that I can make to get him to eat more tofu!