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Coming in hot with Sheet Pan Honey Sriracha Tofu to save your weeknight meal situation! This meal found me after a long day of work when I was too tired to cook something elaborate, but still wanted to eat good on a Wednesday, because FOOD. It saved me with its spicy and sweet sauce that...Read More


4 servings

Total time

30 minutes






  • ¼ cup liquid aminos
  • ⅓ cup + 1 tablespoon honey OR maple syrup
  • 1 tablespoons Sriracha (more or less to achieve your desired level of spice)
  • 3 gloves garlic (minced)
  • 1 tablespoon corn starch mixed with 1/4 cup water
  • 1 block extra firm tofu, cut into cubes
  • 1 head broccoli (cut into florets)
  • 1 bell pepper (chopped)
  • 2 carrots (sliced)
  • avocado oil
  • cooked rice for serving (optional)


  1. Preheat the oven to 425 degrees.  If serving over rice, start cooking it according to the package directions.
  2. Add all the sauce ingredients, except the corn starch mixture, into a sauce pan. Heat on medium high until it simmers. Remove from the heat, and whisk in the corn starch mixture. Return to the heat and simmer for 1 minute.
  3. Add the vegetables and tofu to a sheet pan. Drizzle on some avocado oil and toss to coat. Add in half the sauce and toss again. Bake for 20-25 minutes or until the veggies and tofu are beginning to brown. Serve atop rice with extra sauce.
  4. View the recipe instructions at Catching Seeds

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