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Baked Sesame Soy Tofu
with broccoli / carrots / quinoa

Active: 35 minTotal: 35 min

This simple and flavorful sesame soy vinaigrette adds a wow factor to baked tofu. Served with sauteed broccoli and carrots over quinoa, this is an easy weeknight dinner you can feel good about! Featured in 2013, we updated the recipe to include carrots.


Baked Sesame Soy Tofu:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Broccoli - 10 oz, chopped
  • Carrots - 8 oz, sliced
  • Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm rectangles
  • Foil - for baking
  • Oil, cooking - 1 Tbsp
  • Hot sauce (opt) - for serving
Sesame Soy Vinaigrette:
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Brown sugar - 1 tsp
  • Oil, cooking - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make vinaigrette - Whisk together soy sauce, rice vinegar, sesame oil, brown sugar, and cooking oil (portion for vinaigrette). Add some hot sauce if you’d like a bit of spice. (Can be done up to 5 days ahead)
  2. Quinoa - (Skip if quinoa was made ahead for Tuesday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  3. Broccoli / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick rectangles. Pour 1/3 of vinaigrette over tofu and marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)


  1. Heat oven to 500F / 260C degrees. Line a sheet pan with foil.
  2. Remove tofu from marinade and place in a single layer on sheet pan. Season with some salt and pepper and then roast for 12 to 15 minutes until the outsides are golden and crispy.
  3. Heat a skillet over medium-high heat. Add in cooking oil (portion for tofu) and then broccoli and carrots to heated oil with some salt. Saute for 2 to 3 minutes.
  4. Add in 1/3 of the vinaigrette and cover with a lid. Steam vegetables, covered, until tender, ~3 minutes.
  5. If quinoa was made ahead, reheat in the microwave.
  6. Serve tofu and vegetables over quinoa. Drizzle remaining 1/3 of vinaigrette over top. Add some hot sauce if you’d like. Enjoy!

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This meal has 34 reviews

Easy, healthy, delicious.

By: Jenna
Posted: Jan 02, 2019
Diet: Original

This was okay but I would use less soy next time as everyone found it easy too salty

By: Nicki
Posted: Jan 02, 2019
Diet: Vegetarian

Very good and kid friendly.

By: Shauna
Posted: Dec 17, 2018
Diet: Gluten-free

It was a relatively healthy and easy meal, but nothing too exciting in there.

By: Shawn
Posted: Dec 11, 2018
Diet: Original

Pretty bland even though I marinated overnight -- definitely needed the hot sauce.

By: Sundi
Posted: Dec 09, 2018
Diet: Paleo

Made extra sauce and added a can of water chestnuts. More of a stir fry and very good.

By: Jennifer
Posted: Dec 09, 2018
Diet: Gluten-free