Sheet Pan Tofu and Veggies

Made on one pan, filled with crispy tofu and roasted vegetables, this sheet pan tofu and veggies with tahini sauce is a great vegetarian recipe for a quick and easy meal.

Sheet pan meals are what easy dinner dreams are made of. Not only are they easy to make, but they are quick to clean and incredibly versatile. Just add everything to a baking sheet, pop it in the oven, walk away, and come back to a delicious and nutritious meal with only one pan to wash.

This easy sheet pan dinner with tofu and veggies is designed to be served warm with a drizzle of tahini sauce on top, however, it also works well served on a bed of rice or can be enjoyed cold as a salad on a bed of lettuce. Regardless of which serving suggestion you choose, this sheet pan tofu and veggies is a 30-minute meal you can add to your vegetarian recipe repertoire.

Why You’ll Love It

• Made on One Pan – This easy sheet pan dinner makes mealtime simple and cleanup quick.
• Vegetarian – This recipe is a well-balanced vegetarian meal filled with plant-based protein, complex carbohydrates, fiber, and healthy fats.
• Versatile – Once you’ve got the basics down, you can mix and match the vegetables, spices, and sauce as you like.
• Great for Meal Prep – This sheet pan tofu and veggies recipe keeps well in the fridge making it a great make-ahead meal for work lunches.

Ingredients and Substitutions

• Tofu – To add some protein, firm or extra-firm tofu is recommended.
• Sweet Potatoes – To add some complex carbohydrates. Yams, butternut squash, or pumpkin would also work well.
• Bell Pepper – To add some color and veggies. A yellow or orange bell pepper would also work.
• Red Onion – To add some flavor and fragrance. A white onion or yellow onion would also work.
• Broccoli – To add some green veggies and fiber. You can use frozen broccoli if needed.
• Chickpeas – To add a bit more protein and fiber.
• Spices – A mixture of paprika, cumin, onion powder, garlic powder, salt, and black pepper to season the tofu.
• Cornstarch – To ensure the tofu is crispy. You can use arrowroot powder if preferred.
• Tahini – To make the dressing.
• Lemon Juice – To balance the dressing.
• Garlic – To flavor the dressing.
• Olive Oil – To roast the veggies and tofu.

How to Make this Tofu Sheet Pan Dinner

1. Press and cut the tofu. Place the block of tofu in between paper towels or wrap it in a tea towel and place something heavy on top, like a cast-into skillet, to remove any excess moisture. Once pressed, place the tofu on a cutting board and cut it into 1/2-inch to 1-inch cubes.
2. Chop and season the veggies. Chop the sweet potatoes, bell peppers, red onion, and broccoli, then add them to a large bowl, drizzle with olive oil and a pinch of salt, and toss until well coated. Then transfer them to a baking sheet.
3. Season the tofu. Transfer the cubed tofu to the same bowl, sprinkle with cornstarch, paprika, cumin, onion powder, garlic powder, and salt, and gently toss until well coated. Drizzle with a touch of olive oil, then transfer it to the baking sheet with the vegetables.
4. Season the chickpeas. Add the chickpeas to the same bowl, toss to coat them in any remaining spices and oil, then transfer them to the baking sheet with the tofu and veggies.
5. Bake until golden brown. Transfer the baking sheet to an oven at 425°F and bake for 35-40 minutes, flipping the tofu and veggies halfway through, until the vegetables are tender, and the tofu is slightly crispy.
6. Make the tahini sauce. In a small bowl or jar, add the tahini, lemon juice, garlic, water, and salt, and whisk until well combined, adding additional splashes of water until the desired consistency is reached.
7. Serve and enjoy! Add the tofu and veggies to bowls and drizzle with tahini sauce and sprinkle with parsley to serve.

You can find the detailed instructions in the recipe card below.

Tips for Crispy Tofu

Press the tofu. While firm and extra-firm tofu have already been pressed to coagulate the curds, giving it an additional press before cooking can help remove even more moisture and help create crispy tofu. Simply place your block of tofu in between sheets of paper towel or a tea towel, place something heavy on top, and let it sit for at least 10 minutes. The longer you leave it the more moisture you can press out.

Pat it dry. Once pressed and cubed, pat the tofu dry with paper towels to remove any final bits of moisture.

Cut it evenly. Be sure to cut the tofu into evenly sized cubes so that they cook to an even crispiness. If the pieces are not cut to a consistent size, you can risk burning smaller pieces and having soggy larger pieces.

Coat it in starch. Tossing your tofu in cornstarch, arrowroot powder, or potato starch before cooking will help to absorb even more moisture from the tofu and add a crispy exterior when cooked.

Don’t overcrowd the pan. When baking tofu, try not to overcrowd the baking tray; if the pieces are too close together, they won’t be able to crisp up. If your baking sheet is too small, divide the mixture across two baking sheets or pans.

Serving Suggestions + Variations

Serve it on rice or quinoa. To create more portions or make a heartier meal, you can serve the tofu and veggies on a bed of cooked rice, brown rice, or quinoa.

Serve on top of leafy greens. To add some veggies or eat leftovers cold, you can serve the tofu and veggies on top of a green salad, spinach, or kale with a generous drizzle of the tahini sauce.

Serve it with a peanut sauce. If you’re not a fan of tahini sauce, you serve the tofu and veggies with peanut sauce instead. Simply combine 1/4 cup of natural peanut butter, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of maple syrup, 1 teaspoon of sesame oil, and 1 clove of minced garlic, and whisk to combine, adding splashes of water to thin the sauce as needed.

More Tofu Recipes:

• Spicy Peanut Tofu Bowls
• Tofu Sandwich
• Tofu and Broccoli Bowls
• Sesame Tofu Bowls
• Grilled Tofu Skewers
• Shredded Tofu Tacos

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