Sheet Pan Tofu & Veggies — an easy sheet pan dinner that’s simple to assemble and perfect for a vegan meal.
Lately I’ve been all about easy sheet pan dinners. After searching for vegetarian-friendly sheet pan meals online and finding few options, I decided to develop a few recipes of my own. This one is designed to be simple, minimal in cleanup, and well balanced — plus it reheats beautifully for leftovers or meal prep.
The trick with a sheet pan meal that mixes different ingredients is timing. Vegetables and tofu need different cook times, so you add them to the pan at different points. I tested this recipe a few times to get the timing right — it still remains very easy and forgiving.
Feel free to swap in other vegetables, but check their roasting times first so nothing ends up undercooked or overly soft.
How to cut tofu into triangles
Cutting the tofu into triangles isn’t required, but it makes for a fun presentation. You can also cut the tofu into strips or cubes if you prefer.
After pressing the tofu to remove excess moisture, stand the block on its side and slice it into three even sheets. Cut those sheets into triangles as shown in the photo. It’s an easy step that makes the final plate look special.
How to make this vegan sheet pan meal
I adjusted the baking times so everything can finish on one tray. The basic process is:
Since the carrots take the longest, start by tossing them with a bit of toasted sesame oil and roasting them in a preheated oven. While they begin roasting, press and cut your tofu. After the carrots have roasted a few minutes, add the tofu to the pan to give it time to crisp up.
Whisk together a simple sauce of soy sauce, garlic, ginger, sesame oil and a little honey or maple syrup. Reserve 1–2 tablespoons of the sauce for the vegetables, then pour the rest over the tofu near the end of its cooking time so the tofu becomes glazed. Toss the green beans in with the carrots, add the reserved sauce to the vegetables, and roast until the vegetables are crisp-tender and the tofu is golden.
This meal can be enjoyed on its own for a lighter option, or served with quinoa or basmati rice for a heartier plate. I often pair it with cooked quinoa or basmati rice.
I’ll be sharing more vegetarian sheet pan dinners — I have plenty of ideas left to test.
More tofu recipes you’ll love
- How to Cook Tofu (every which way!)
- Tofu Tacos
- Copycat Chipotle Sofritas
- Easy Sautéed Tofu with Tahini Sauce
- Tofu Caprese Skewers
- Cashew Tofu Stir Fry
- Perfect Baked Tofu
- Tofu Kebabs
- How to Grill Tofu
- Tofu Scramble
Easy side dishes to pair with this sheet pan dinner
- Instant Pot Basmati Rice
- Instant Pot Quinoa
See how to make this easy vegan recipe
Sheet Pan Baked Tofu & Veggies
Ingredients
- 12 ounces carrot sticks (about 1½ cups)
- 15 ounces tofu (one standard package)
- 2 tablespoons + 1 teaspoon toasted sesame oil, divided
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 3 cloves garlic, finely minced
- 1 inch ginger, peeled and grated (about 1 tablespoon)
- 1 tablespoon honey or maple syrup
- 12 ounces green beans (about 1½ cups), trimmed
- For serving: cilantro and sesame seeds
Instructions
- Preheat the oven to 400°F (200°C). Lightly coat a large baking tray with cooking spray or a thin layer of oil.
- Press the tofu to remove excess moisture: pat it dry, wrap in a towel or paper towels, place on a plate and weigh down with something heavy for 15–30 minutes.
- While the tofu presses, toss the carrot sticks with 1 tablespoon of sesame oil and a pinch of salt. Spread them on the baking tray and bake for 5 minutes.
- Unwrap the tofu and slice it into three even sheets, then cut those sheets into triangles (or cut into cubes/strips if preferred). Toss the tofu pieces with 1 tablespoon sesame oil and the cornstarch so they get a light coating.
- Push the carrots to one side of the tray and arrange the tofu on the other side. Bake for 15 minutes to start crisping the tofu.
- Meanwhile, whisk together the soy sauce, minced garlic, grated ginger, honey or maple syrup, and the remaining 1 teaspoon of sesame oil.
- Remove the tray from the oven, add the green beans to the carrots, flip the tofu pieces, and pour the sauce over the tofu, reserving 1–2 tablespoons. Drizzle the reserved sauce over the vegetables and toss to coat. Return the tray to the oven and bake 10 more minutes, until the vegetables are crisp-tender and the tofu is nicely glazed.
- Serve sprinkled with cilantro and sesame seeds. Enjoy.
Nutrition
Calories: 528 kcal; Carbohydrates: 52 g; Protein: 26 g; Fat: 27 g; Saturated Fat: 4 g; Sodium: 1144 mg; Fiber: 11 g. Nutrition info is an approximation.
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