Step 1

Start by pre-heating your oven to 425 degrees F and getting out your large sheet pan.

Step 2

Prepare the broccoli: cut the broccoli into florets.  I cut mine slightly larger than I normally do because I want them to get burned before the potatoes we’re finished.  Add the broccoli to the sheet pan and drizzle with oil and season with salt and pepper.  Toss until everything is coated and place together in the middle (or on one side) of the sheet pan.

Step 3

Prepare the potatoes: Dice your potatoes in half (if using small baby potatoes) or dice your potatoes into small chunks (if using bigger potatoes).  Add the potatoes to a bowl and drizzle with olive and season with the rosemary, thyme, granulated garlic and salt and pepper.  Toss until everything is coated and then add your potatoes to the sheet pan next to the broccoli.

Step 4

Prepare your tofu: I sliced my tofu into triangles but you can cut yours any way you like. To a medium sized bowl, add the olive oil, tamari, maple syrup, granulated garlic and onion, paprika and salt.  Whisk together and then add in your tofu.  Carefully stir everything together so that the tofu is completely coated with the mixture.  Sprinkle the corn starch in over the tofu and gently stir until the tofu is coated with the corn starch.  Place the tofu onto the sheet pan next to the broccoli and potatoes.

Step 5

Place the sheet pan in the oven and bake for about 20 minutes.  Remove from the oven and flip the potatoes and broccoli.  Flip each piece of tofu over and then spoon a little bit of BBQ sauce on top of each piece.  Place back in the oven and bake for another 15-20 minutes, until potatoes and broccoli are fork tender and tofu is crispy.  Enjoy!