If you’re looking to level up your takeout at home game, then you’ll love this Sheet Pan Vegan Chicken and Broccoli option made with tofu puffs! Ready in 30 minutes!
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This Sheet Pan Vegan Chicken and Broccoli recipe is the perfect way to feel like you have takeout at home. But it’s easier, cheaper, and quicker!
I absolutely love recreating my favorite takeout dishes from before I was vegan and this was always one of my favorites.
I’m also using tofu puffs today for the first time on our website. It’s something new I’ve been exploring and I wanted to show you how I use it and hope that you love it!
Jump to:
Why You’ll Love This Recipe
- Flavorful – By using the ingredients in their natural form, we’re able to give a huge boost of flavorful to start your day
- Easy– I love a quick and easy meal and this one is not only easy, but it’s a sheet pan meal which means you don’t have to stand at the stove either. It’s great for meal prep
- Versatile – You can easily switch up the sauces or the vegetables that are being used to create versatility in one recipe
🥘Recipe Ingredients
Gather your ingredients!
- Tofu Puffs- tofu (soy) puffs are a fluffy, pre-fried tofu option that you can find at Asian markets and some grocery stores with a large Asian/international section.
- Broccoli – we are using broccoli since this is what comes in the traditional Chinese takeout option
- Sauce – we’re using a variety of ingredients like low-sodium soy sauce, vegan fish sauce, shoaxing wine, and more to create a dish that’s similar to the takeout version
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Tofu Puffs- you can also make this recipe with firm or extra firm tofu, seitan, or even just a variety of vegetables
- Broccoli – feel free to use cauliflower as a sub or even other vegetables like sugar snap peas, edamame, carrots, and peppers. Feel free to get creative, but be mindful of the cooking times
- Sauce – you can use a store bought sauce if that’s easier for you
Recipe FAQs for Sheet Pan Vegan tofu and broccoli:
The soy in this dish is the top allergen. Swap the tofu for something like mushrooms or just all vegetables. The soy sauce can be subbed with a no soy soy sauce.
Yes, this recipe is made as a meal prep recipe. Once everything has cooled, you can store it in air tighter containers in the fridge for up to 3-5 days.
Yes. You will want to ensure that you have enough space on your sheet pan so it’s not overcrowded. Otherwise, you can use two sheet pans.
We do not recommend freezing this recipe.
Other Vegetable Forward Recipes to Consider:
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
🥳 Get the Full Recipe
Sheet Pan Vegan Chicken and Broccoli
Ingredients
- 1 ¼ cup vegetable stock
- 1-2 tablespoon cornstarch (sub with arrowroot powder)
- 1 head broccoli, stems included, cut into bite size pieces
- 2 tablespoon olive oil
- ½ teaspoon salt, more or less to taste
- ½ tsp black pepper, more or less to taste
- 2 tbsps shoaxing wine (sub with red wine vinegar)
- 3 tablespoon soy sauce
- 2 tablespoon vegan fish sauce
- 2 teaspoon sesame oil
- 2 teaspoon brown sugar
- ¼ teaspoon white pepper, optional
- 3 cloves garlic, minced
- ½ teaspoon fresh ginger, optional
- 1 package puffed tofu (sub with pressed extra firm tofu)
Instructions
- Preheat oven to 400° F. Line a baking sheet with parchment paper or grease with oil. Whisk together cornstarch and stock. Set aside
- In a large bowl, add broccoli pieces. Drizzle oil, salt, and pepper over and toss to combine. Add to a baking sheet. Bake for 10 minutes.
- In a medium bowl, combine all ingredients from wine to ginger and whisk. Add in cornstarch mixture to this and whisk again.
- In large bowl, add the cooked broccoli, puffed tofu, add the sauce. Toss to combine. Put back on baking sheet and cook for 10 minutes or until broccoli pieces are fork tender and puffs are warm throughout.
- Top with sesame seeds or green onions if desired. Serve over rice, noodles, or quinoa.
Hi! How big is your tofu puffs package?
5oz
This is delicious. Will be putting this in my recipe book. Thank you
Glad you like it
The ingredients list brown sugar but the steps don’t say where to add it in.
Thanks for sharing that, it looks like somehow it got bumped down under the ginger when it should have been above it so it could do in the sauce. We’ve updated it.
Is the slurry really supposed to be 1.25 cups? Seems like .25 should be the right number because 1.25 overflowed my sheet pan last night and the color was WAY too light (watered down).
The recipe is correct as written.
The first recipe I cook from your website! And such a winner! I used regularly old tofu plus some chickpeas because I love them. The sauce was reaaally nice and punchy. Will def be making this again! Thanks for what you do! All the best from Brussels, Belgium
So happy you loved it
Looks great, I guess you pre cook firm tofu if using first, with a bit of cornflour?
Thanks
If using firm/extra firm tofu instead of tofu puffs, you can cube it and add to the bowl in step 4 as is. Or if you’re prefer you can toss it in very light amount of corn flour / corn starch first – this would make it a little more crispy.
A) puffed tofu was a revelation (first time trying it) and 2) the flavors were super yummy. The sauce was particularly delicious
. (And, let’s face it: sauce is pretty much the boss.) Will make again.
Glad you loved it Lorraine. Would love to know what you’d change to give it 5 stars.
First off, I love your recipes (and the youtube videos)!
Second, this has to be my favourite so far – the family LOVED the flavour of the sauce and the texture of the veggies and I, as the chef, LOVED how simple this was.
I 100% recommend this dish!
Love that, thank you
Although I’m not vegan, I’ve been loving your content and today I’ve tried this recipe and it was delicious! I didn’t have the tofu puffs on hand just extra firm and it still turned out great. I also skipped the sugar and swapped the soy sauce for coconut amino and I think it gave the right sweetness.
Thank you for what you do!✌🏿🫶🏿🤘🏿
Love that you made it work for you! Happy you enjoyed it