Coconut Lime Tofu Sheet‑Pan Dinner

Turn any weeknight into a tropical feast with this creamy coconut lime tofu sheet‑pan dinner. The tofu soaks up bright citrus and smoky chipotle, while sweet potatoes and broccoli roast to golden perfection. It’s proof that high‑protein, low‑prep meals can taste like a vacation.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 medium sweet potatoes, peeled and diced
• 1 head broccoli, cut into florets
• 1 cup coconut milk (full‑fat)
• 2 tbsp lime juice (fresh)
• 1 tbsp lime zest
• 1 tbsp soy sauce
• 1 tsp chipotle powder
• 1 tsp smoked paprika
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp honey or maple syrup
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 cup cooked quinoa (optional, for serving)

Instructions

1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a small bowl, whisk together coconut milk, lime juice, lime zest, soy sauce, chipotle powder, smoked paprika, garlic, ginger, honey, olive oil, salt, and pepper to create a vibrant sauce.
3. Toss tofu cubes in ¼ of the sauce until evenly coated, then spread them on one half of the baking sheet.
4. Add sweet potato cubes and broccoli florets to the opposite side of the sheet, pouring the remaining sauce over them.
5. Stir gently so every piece of vegetable and tofu receives a coating of the tangy mixture.
6. Bake for 12 minutes, then flip everything and bake for another 10–12 minutes or until tofu is golden and veggies are tender.
7. Remove from oven; drizzle any remaining sauce over the entire sheet pan and stir to combine.
8. Serve hot topped with fresh cilantro and, if desired, a scoop of fluffy quinoa for extra protein.
9. Allow 5‑minute rest before plating to let flavors mellow.

Chef's Note

Press tofu for at least 30 minutes to achieve a firm bite—use a tofu press or sandwich weight for best results.

Make-Ahead Tips

The tofu and veggies can be marinated up to 24 hours in the fridge and baked fresh when ready.

Substitutions

Replace tofu with tempeh or seitan for a different texture.,Swap coconut milk for light coconut milk to reduce calories.,Use fresh lime juice instead of bottled for brighter flavor.