Sheet Pan Tofu and Veggies Recipe
A flavorful and healthy sheet pan recipe featuring crispy baked tofu and a medley of roasted vegetables. Perfect for a quick and nutritious weeknight dinner, this dish combines marinated extra-firm tofu with broccoli, red bell pepper, red onion, and zucchini, all seasoned and baked to perfection on a single sheet pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Tofu Marinade
- 1 14-oz block extra-firm tofu, pressed and cubed into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon pure maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Vegetables
- 1 lb broccoli florets (~2 cups)
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 medium zucchini, sliced into half-moons
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning (or your preferred spice blend)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Tofu Marinade: In a medium bowl, whisk together olive oil, low-sodium soy sauce, maple syrup, garlic powder, smoked paprika, and black pepper. Add the cubed tofu to the bowl and gently toss to coat each piece evenly. Let the tofu marinate for 5-10 minutes while you prepare the vegetables, allowing the flavors to meld.
- Toss Vegetables: In a large separate bowl, combine broccoli florets, red bell pepper pieces, red onion wedges, and zucchini slices. Drizzle with olive oil and season with kosher salt, black pepper, and Italian seasoning. Toss well to evenly distribute the seasoning and oil among the vegetables.
- Arrange on Sheet Pan: Spread the seasoned vegetables on one half of the prepared sheet pan. Arrange the marinated tofu cubes on the other half, making sure the tofu pieces are spaced apart to promote crispiness during baking.
- Bake: Place the sheet pan in the oven and bake for 25-30 minutes. Halfway through cooking, flip the tofu pieces and stir the vegetables to ensure even roasting and browning. Bake until tofu is golden and crispy on the edges and vegetables are tender with a slight char.
- Serve: Remove from the oven and serve the roasted tofu and vegetables over cooked rice, quinoa, or your favorite grain bowl. Optionally, drizzle with tahini sauce, peanut sauce, or your preferred dressing for added flavor.
Notes
- Pressing the tofu removes excess moisture, helping it crisp up better during baking.
- For a gluten-free version, use tamari instead of soy sauce.
- Feel free to swap vegetables depending on seasonality or preference.
- Serve with grains or salads to make a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or air fryer to retain crispness.
Find it online: https://justsosavory.com/sheet-pan-tofu-and-veggies-recipe/
