Most people love this food to eat with breakfast or dinner with basmati warm rice. I Like to eat this recipe. I made this simple recipe: Sheet pan Black pepper Tofu and Broccoli. I Like this food because these recipes  have a couple of vegetable agrarian or plant protein and a sauce.

A few days ago I made a sheet pan black Pepper Tofu and Broccoli recipe at my home that was just so delicious. My family likes this food and enjoys eating it. This Sheet pan Black Pepper tofu and broccoli are combined with sesame oil, soya sauce, garlic powder, ginger powder and black pepper, then baked using a little corn-starch to crisp up the ingredients.

This recipe sauce which I totally encourage you to double so you can use more on grains or in a salad. Then I hope you enjoy this easy, healthy, super plan based delicious recipe If you want more knowledge then you can follow my recipe detail; below my page step by step So stay on this post with their complete details and till the end. 

Main Ingredients:

• 1 teaspoon arrowroot starch 
• 1 (400g) block firm tofu
• 2 heads broccoli
• Chopped almond or peanut
• ¼ teaspoon salt
• 3 tablespoon almond butter
• 2 tablespoon fresh lime juice
• 2 tablespoon low sodium tamari
• 10 ml maple syrup
• 1 garlic clove
• 1 teaspoon grated ginger
• 1 teaspoon peeler
• Vinegar
• Water (if needed to thin)

How to make this recipe?

Step- 1:-

First, preheat the oven to 400 degree F and line a large baking sheet with paper towels. Block a squeeze over the sink to remove excess water and cut it into 3⁄4 inch cubes and place in a large bowl. Mix the arrowroot starch, salt and pepper over the tofu and toss to coat. Then put the tofu on the baking pan and bake for 10 minutes. 

Step- 2:-

Until the tofu has been in the oven for 10 minutes then you wash and cut the broccoli into 1- inch florist. After the tofu has been in the oven for 10 minutes you take it out and push it to one side of the pan. Then distribute into one layer and spread the broccoli florist out on the other side. Put the pan back in the oven and continue to bake for 20 minutes until the tofu is firm and golden and the broccoli is tender and slightly crispy..  

Step- 3:-

Then you make the sauce while the tofu and broccoli are in the oven. Put the nut butter in a small bowl and mix together with the tamari, lime juice, maple syrup, garlic, ginger and vinegar based hot sauce. Mix until creamy and you if the sauce is more stiff than you add water.

Step- 4:-

When you see that it is cooked, transfer the tofu to a large bowl and toss with the sauce. You toss and then keep adding until all the tofu is covered. Then divide the saucy tofu and broccoli among plates and garnish with chopped nuts or if you use almond butter but I will use chopped almonds.

My Few Notes: 

Freshly ground black pepper will provide a more intense flavour.

You can use tamari instead of soy sauce for a gluten free option.

Add a splash of lemon juice before serving for a fresh tangy recipe. 

You can store leftovers in an airtight container for up to 3 days in the refrigerator. 

Tofu is well pressed to remove as much moisture as possible for better texture.

You can also reduce the tahini by 2 tablespoons for a lighter sauce.

Tips & Tricks:

• Add a pinch of red chili flakes for an extra kick of heat.
• You use tofu and place tofu between paper towels with a weight on top[ to remove moisture.
• Cut broccoli florist into similar size for even roasting.
• For extra crispy tofu then tofu toss it with a little corn-starch before roasting.
• Use avocado oil for a different flavour in this recipe.
• The longer you marinate the tofu then the more flavour it will be.
• Add you other vegetables like bell peppers or carrots for variety.
• You can store in portion and reheat as needed.

Serving suggestion:

Serve over steamed Dehradun rice for a complete meal.

Add a drizzle of your favourite hot sauce for extra spice.

Top with sesame seed and chopped green onion for garnish.

Serve in a wrap for a quick lunch option.

Complete with a cucumber salad.

Add a side of roasted sweet potatoes for added sweetness. 

Then you can enjoy a fresh side salad with a light vinaigrette. 

Nutrition:

1. Calories: 320 kcal
2. Fat: 17 g
3. Saturated fat: 2.5 g
4. Potassium: 500mg
5. Carbohydrate: 25g
6. Sodium: 750 mg
7. Fiber: 4g
8. Sugar: 5g
9. Protein: 20g
10. Vitamin A: 900 IU
11. Vitamin C: 110 mg
12. Iron: 4mg
13. Vitamin K: 120 mcg
14. Phosphorus: 200mg
15. Iodin: 14g
16. Zink: 2 mcg

New York Style Crumb Cake

FAQ:

Can I Use a Different Type of oil?

Yes you can use avocado then the recipe works very well.

How long can I store leftovers?

You can stay in the refrigerator for up to 3 days in an airtight container.

Can I make this dish ahead of time?

Yes, you can prepare and marinate the tofu a day in advance.

Is this recipe suitable for meal preparation?

Absolutely, it reheats well and is great for meal prepping.

What can I use instead of tofu?

You can use chickpeas are great substitute.

Can I make this dish spicy?

Add chili flakes to the marinade for more heat.

Can I add other vegetables?

Yes you add bell pepper, carrots and peas work well in the dish.

Why do you love this recipe?

You can have a delicious homemade meal ready in a time because it is easy to make and with just a few simple steps. This recipe is packed with protein, vitamins, minerals and fiber. It is perfect looking to eat more plant based foods. Everything is cooked on one sheet pan then making pan cleanup a breeze very easy. 

Conclusion: So Sheet pan Black Pepper Tofu and Broccoli combines the bold, spicy flavor of black pepper with savory tofu and broccoli recipe. This is a very easy recipe for perfect dinner and meal preparation. This recipe is an over nutritious and delicious meal that is ready in time. So you can try this recipe and enjoy eating with your family for dinner. It is very easy to make now. I am sure you can do this recipe. You can follow my website page and have more recipe knowledge here.