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Four maple glazed tofu bowls with caramelized tofu, roasted broccoli, sweet potato, and brown rice on a wooden surface

Maple Glazed Tofu Bowls with Roasted Vegetables

Baked maple-soy glazed tofu over brown rice with sheet pan roasted broccoli and sweet potato. A practical, protein-forward plant-based bowl ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Tofu and glaze
  • 400 g extra-firm tofu pressed for 20 minutes, cubed into 2 cm pieces
  • 3 tbsp pure maple syrup
  • 3 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp sriracha optional, for heat
  • 1 tbsp cornstarch helps the glaze stick and crust
Roasted vegetables
  • 300 g broccoli cut into small florets
  • 1 medium (about 250 g) sweet potato peeled and diced into 1.5 cm cubes
  • 1.5 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Bowls
  • 400 g brown rice cooked (about 200 g dry)
  • 1 tbsp sesame seeds for serving
  • 2 sliced green onions for serving
  • 4 lime wedges optional, for serving

Method
 

Prepare and press tofu
  1. Wrap the tofu block in a clean kitchen towel and set a heavy pan or cast iron skillet on top. Leave for 20 minutes until the towel has absorbed visible moisture.
  2. Cut pressed tofu into 2 cm cubes and place in a medium bowl.
Make the maple-soy glaze
  1. Whisk together maple syrup, soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and sriracha in a small bowl until combined.
  2. Pour three quarters of the glaze over the tofu cubes. Sprinkle cornstarch over the tofu and toss gently until each cube is coated. Reserve the remaining glaze for serving.
Roast tofu and vegetables
  1. Heat the oven to 205 C / 400 F. Line a large rimmed sheet pan with parchment paper.
  2. Spread tofu cubes on one half of the sheet pan in a single layer, leaving space between each piece.
  3. Toss broccoli florets and sweet potato cubes with olive oil, salt, and black pepper in a bowl, then spread on the other half of the sheet pan.
  4. Roast for 15 minutes, then flip the tofu cubes and toss the vegetables. Return to the oven for 10 more minutes until tofu edges are deep amber and vegetables are tender with light char.
Assemble bowls
  1. Divide cooked brown rice among four bowls.
  2. Top each bowl with roasted vegetables and glazed tofu cubes.
  3. Drizzle the reserved maple-soy glaze over each bowl. Scatter sesame seeds and sliced green onions on top. Serve with lime wedges on the side.

Notes

For a crispier tofu crust, broil for the final 2 to 3 minutes and watch closely - the maple glaze can burn fast under a broiler.