This post may contain affiliate links. Please read our disclosure policy.
Sheet Pan Tofu & Veggies- this easy sheet pan dinner is simple to throw together and a great vegan dinner!
I’ve been ALL ABOUT the easy sheet pan dinners lately. Upon a little research, I discovered that there aren’t very many vegetarian friendly sheet pan meals on the interwebs so I figured that I would make a few!
The criteria for a sheet pan meal is simple: 1) EASY 2) all on one pan for minimal clean up and effort 3) extra credit when it’s a well rounded meal. I think I hit all of those points. ALSO: this just so happens to make for great leftovers or meal prep. WIN all around.
I had to test this several times to get the bake times of all the different elements just right. Everything needs to bake for different times so this simply requires adding things at different points in the cooking process. Trust me, it’s still all super easy!
You can swap out the veggies used if desired, just be sure to look up how long each vegetable needs to bake for. You don’t want any under done OR mushy veggies. No one ever wants that.
How to cut tofu into triangles:
It’s not necessary to cut the tofu into these little triangles but it IS fun :)
Strips or cubes or however you feel like cutting your tofu will work just fine.
BUT if you are into cutting the tofu like this, here’s how I did it:
After squeezing the tofu of excess moisture, I stood the tofu on its side and cut it into three even blocks. Then cute the triangles out as pictured above. Easy peasy and makes for a fun plated presentation.
How to make this vegan sheet pan meal:
As mentioned above, I worked out the bake times of each individual element of this dish so that it can all be cooked on the same pan.
Since the carrots take the longest, I like to start there. Toss them in a little toasted sesame oil and then pop them in your pre-heated oven while you cut and prepare your tofu.
After about 5 minutes, you can line the tofu pieces up next to the carrots and bake for 15 minutes. While that bakes, whisk together the sauce which consists of soy sauce, garlic, ginger, sesame oil and honey. maple syrup.
Finally, toss the green beans in with the carrot sticks. Flip the tofu over and pour the marinade over the top. I always save about 1-2 tablespoons of the marinade to mix in with the veggies as well. Bake for about 10 additional minutes or until the veggies are crisp tender.
And that’s IT :) If you want a lighter meal, this can be eaten all on its own. I typically eat a meal like this with a little quinoa or basmati rice.
Be on the lookout for more vegetarian sheet pan dinners because I have a lot of ideas that I can’t wait to test.
More Tofu recipes you’ll love:
- How to Cook Tofu (every which way!)
- Tofu Tacos
- Copycat Chipotle Sofritas
- Easy Sauteed 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:
See how to make this easy vegan recipe:
Sheet Pan Baked Tofu & Veggies
Ingredients
- 12 ounces carrot sticks, about a cup and a half
- 15 ounces tofu, each package is a slightly different size. Assuming yours is roughly 15 ounces, go with it
- 2 tablespoons + 1 teaspoon of toasted sesame oil, divided
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 3 cloves garlic, finely minced
- 1 inch ginger, peeled and grated (roughly 1 tablespoon)
- 1 tablespoon honey or maple syrup
- 12 ounces green beans, about a cup and a half, cleaned and ends trimmed
- for serving: cilantro and sesame seeds
Instructions
- Pre-heat the oven to 400 degrees F. Lightly coat a large baking tray with cooking spray.
- Prepare your tofu by wiping away any excess moisture on the outside. Wrap the tofu in a towel or several paper towels and place it on a plate. Top the tofu with something heavy (a cast iron skillet works great) and then let it sit for 15-30 minutes to release as much moisture as possible.
- While the tofu is being pressed, put the carrot sticks on the baking tray and toss with 1 tablespoon of the sesame oil and a sprinkle of salt. Bake for 5 minutes.
- Meanwhile, unwrap the tofu and cut it into 3 even sheets (you want it to have the same dimensions but thinner). Cut those thinner pieces into triangles (see photo above). Toss the tofu in 1 tablespoon of sesame oil and the cornstarch.
- Push the carrots to one side and line the tofu pieces up on the other side. Bake for 15 minutes.
- Whisk together the soy sauce, garlic, ginger, honey, and the remaining teaspoon of sesame oil.
- Take the baking tray out of the oven and toss the green beans in with the carrots. Flip the tofu over and pour the sauce on top reserving 1-2 tablespoons. I found that about 1/2 teaspoon per tofu triangle is perfect. Pour the remaining 1-2 tablespoons of sauce over the veggies and toss to coat. Bake for 10 additional minutes.
- Serve with cilantro and sesame seeds and ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made tonight for a group of teen girls. They LOVED it! None was left! I have a convection oven and the dish took almost double in time to cook once the green beans were added. I will probably try stirring the tofu and veggies in the sauce instead of just pouring it on. Also, I used ginger paste from the produce section and it turned out amazing. Will definitely make again!
This is so good and easy to make! It’s my new staple dinner that I make often. I LOVE how it tastes slightly sweet. I did make little changes, I left out the ginger and used coconut aminos instead of soy sauce, so I think that might’ve made it a little sweeter than just using soy sauce. I didn’t use carrots only green beans, but I still felt the need to double the amount of sauce mixture since I liked more of it to coat the tofu and veggies.
Wonderful recipe – can’t wait to try it!
Made this tonight and I loved it! Thank you for sharing this delicious recipe!
Stella do you not have a Tofu Press? Out of all of your kitchen gadgets? All of this wrapping-in-paper-towel and putting-something-heavy-on-it is completely unnecessary. Get a tofu press girl!
haha! I DO need to get one
I was just reading some recipes for eating healthy and good food at the same time and before i landed on yourpost i found this other page that talks about an ebook https://goo.gl/wx2iuj of a tea to reduce weight i was wondering you think will be good idea to combine receipe that you marked on the post and at the same time the tea thing without having any side effect? i will appreciate your answer, amazing post!