Healthy

Sheet-Pan Sesame Tofu with Roasted Broccoli & Chickpeas

The perfect weeknight one-pan dinner, this soy-glazed tofu, broccoli and chickpea dish is packed with protein, fiber, and big flavor.

40 minutes (10 min prep + 25–30 min roast)

2 servings

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Tofu cubes glazed with soy and sesame roast alongside caramelized broccoli and chickpeas in this delicious one-sheet meal. I'm a big fan of the creamy lemon-tahini yogurt sauce drizzled on top! This dish clocks in over 40 grams of protein and half your daily calcium without any meat or dairy-heavy sauces. That's rare for a plant-based dish. Add in the fiber from chickpeas and broccoli for gut health and blood sugar control, and you've got a meal specifically built for what your body needs in your 50s, 60s, and beyond.

Ingredients:

14 oz extra-firm calcium-set tofu, drained and cubed

1½ cups broccoli florets (cauliflower works too)

1 cup cooked chickpeas, rinsed and dried

1 tbsp olive oil

1 tbsp low-sodium soy sauce or tamari

1 tsp sesame oil

1 tsp maple syrup or honey

½ tsp garlic powder

Black pepper to taste

‍Yogurt Drizzle

½ cup plain whole-milk Greek yogurt (or soy yogurt fortified with calcium)
1 tbsp tahini
Zest and juice of ½ lemon
Pinch of salt
Water to thin

Directions:

Heat oven to 425°F. Line a sheet pan with parchment.

In a large bowl, toss tofu, broccoli, and chickpeas with olive oil, soy sauce, sesame oil, maple syrup, garlic powder, and pepper.

Spread evenly on the pan. Roast for 25–30 minutes, flipping once, until tofu is golden and broccoli is crispy at the edges.

While it roasts, whisk all yogurt-drizzle ingredients until smooth and pourable.

Plate the roasted mixture and drizzle generously with the lemon-tahini yogurt.

Optional Swaps

Add chili crisp for heat
Swap broccoli for Brussels sprouts or kale
Serve over farro or quinoa if you want extra carbs

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Nutritional Information

Protein: ~42.5 g
Fiber: ~9.5 g
Calcium: ~400–450 mg
Sodium: ~475–550 mg
Calories: ~580 per serving

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