Ginger Honey Tofu Bowls with Broccoli - a delicious high protein bowl recipe to add to your weekly rotation. This recipe is so flavorful while still being nutritious and easy to make.

For more amazing tofu recipes try my sweet and sour tofu or my salt and vinegar tofu.
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Why you'll love these honey tofu nourish bowls with broccoli
It is easy to make and ready in less than 40 minutes.
It is vegetarian and can be made vegan and gluten free.
Thanks to the tofu and quinoa this recipe is high in protein.
It is perfect the perfect healthy vegetarian dinner.
Ingredients for baked tofu without corn starch
- tofu
- avocado oil
- soy sauce
- salt
- nutritional yeast
- broccoli
- sesame oil
- honey
- broth
- ginger
- rice vinegar
- arrowroot
See the recipe card for full information on ingredients and quantities.
Substitutions
- broccoli - you can pretty much sub any veggie here with varied cooking time. Carrots, sweet potato or cauliflower would cook in a similar amount of time.
- honey - if you are vegan feel free to use maple syrup or agave.
- arrowroot starch - corn starch also works.
Step-by-Step Instructions

Step 1
Toss together tofu with seasonings.

Step 2
Bake tofu and broccoli.

Step 3
Mix together ginger honey sauce and simmer.

Step 4
Assemble bowls and serve.
Storage instructions
This recipe can be stored for up to 2 days in a sealed container in your fridge. It can be reheated in the oven, microwave or stove top.
Recipe Pro-Tips
I like to use Raw Honey for the best nutrient profile.
Not all tofu brands are created equal, some have a funky taste. I personally love Trader Joes brand or
Recipe FAQS
Yes, use agave or maple syrup instead of honey.
Tofu is a good source of protein and fiber. It also has vitamins and minerals like calcium, iron and b6.
It is gluten free if you use tamari instead of soy sauce.

Other tofu recipes to try
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Ginger Honey Tofu Bowls with Broccoli
Ingredients
Tofu
- 1 block extra firm tofu - cut into ~½ inch cubes
- 1 tablespoon avocado oil or oil of choice
- ½ tablespoon soy sauce or tamari use tamari for gluten free
- ¼ teaspoon salt
- 1 tablespoon nutritional yeast You can omit this if you can't find it but it does help with crisp and flavor.
- pinch black pepper
- ½ teaspoon garlic powder
Broccoli
- 1 head broccoli - cut into florets
- 1 tablespoon oil
- ½ teaspoon salt
- pinch black pepper
Sauce
- 2 tablespoons toasted or regular sesame oil
- 2 tablespoons honey
- 2 tablespoons veggie broth or water
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 2 teaspoons rice vinegar
- 1 teaspoon arrowroot starch
- 4 cloves garlic - minced
Optional toppings and sides
- ⅓-1/2 cup cooked quinoa or grain of choice
- 1-2 teaspoons sesame seasons
- 2 tablespoons fresh chopped cilantro or green onion
Instructions
- Preheat oven to 425 degrees.
- Add tofu to a bowl, toss together with the rest of the tofu ingredients.
- Add tofu to a sheet pan lined with parchment paper or silicone. Add broccoli to the same sheet pan and toss with oil, salt and pepper.
- Bake tofu and broccoli for 25-35 minutes, until desired crispness is achieved. I left my broccoli and tofu in for 30 minutes but I like my broccoli crispy, if you want your broccoli less cooked you make want to take it out before the tofu.
- When broccoli and tofu is almost done cooking, start your sauce. Add all sauce ingredients to a bowl and whisk until combined. Add to a sauce pan over medium heat. Bring to a simmer, stirring occasionally until thickened. It will only take the sauce 3-4 minutes to thicken.
- Add tofu to a bowl and toss together with the sauce.
- Assemble bowl with tofu, broccoli and quinoa. Top tofu with sesame seeds if using and top entire bowl with scallions or cilantro if using.
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