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Sheet Pan Tofu and Veggies

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Sheet Pan Tofu and Veggies is a healthy, simple, and flavorful all-in-one meal featuring crispy baked tofu and tender roasted vegetables tossed in a savory seasoning blend. Perfect for meal prep or busy weeknights, it’s vegan, gluten-free, and full of customizable options.

Ingredients

  • 14 oz (≈ 400 g) extra-firm tofu, pressed and cubed
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 2 carrots, thinly sliced
  • 1 small red onion, sliced
  • 2 Tbsp olive oil
  • 2 Tbsp soy sauce or tamari
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • Optional: 1 tsp sesame seeds or chili flakes for garnish

Instructions

  1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Press tofu for at least 10–15 minutes to remove excess moisture, then cut into cubes.
  3. In a bowl, whisk together olive oil, soy sauce, garlic powder, paprika, salt, and pepper.
  4. Toss tofu cubes in half of the sauce mixture, then spread them evenly on the prepared sheet pan.
  5. Bake tofu for 15 minutes, flipping halfway through to ensure even browning.
  6. While tofu bakes, toss the vegetables in the remaining sauce.
  7. After 15 minutes, add the vegetables to the pan with the tofu and toss gently to combine.
  8. Return to the oven and roast for an additional 20 minutes, stirring once halfway through, until tofu is golden and vegetables are tender.
  9. Remove from oven and garnish with sesame seeds or chili flakes before serving.

Notes

  • For extra crispy tofu, toss the cubes with 1 Tbsp cornstarch before baking.
  • Use any vegetables you have on hand such as zucchini, cauliflower, or mushrooms.
  • Try serving over rice, quinoa, or noodles for a heartier meal.
  • Replace olive oil with vegetable broth for an oil-free version.

Nutrition

Find it online: https://thefamilycooking.com/sheet-pan-tofu-and-veggies/