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This delicious Sheet Pan Balsamic Tofu & Veggies is an easy one pan dinner that’s filled with marinated tofu, healthy vegetables and fresh flavor! A family-friendly, healthy vegetarian recipe for busy weeknights that’s gluten, grain and dairy free. Dinnertime win!
Say hello to our go-to easy weeknight dinner! After sharing this one pan tofu & veggies meal with you all, I knew a different flavor variety was in order! So here it is, in all its glory. And to say we’re obsessed would be an understatement!
This dish is quick and easy to make, nutritious, loaded with good-for-you ingredients, and super tasty. The whole family loves it.
It’s also highly customizable with easy cleanup! Let’s get to all of the delicious details!
Everything You’ll Need for Sheet Pan Balsamic Tofu & Veggies
This sheet pan tofu recipe is simple, straightforward and (of course) SUPER tasty! To make it all you’ll need is:
- Tofu. For perfectly baked tofu that absorbs all of the delicious flavor from the marinade, you’ll want to press the tofu. Here’s my guide to pressing tofu.
- Marinade. This delicious balsamic marinade is a simple mix of olive oil, balsamic vinegar, water, maple syrup, garlic and salt.
- Veggies. We’re roasting up Brussels sprouts and butternut squash. Give them a quick toss in a little olive oil and salt & pepper and they’re ready to go!
Quick tip: Buy pre-cubed butternut squash in the produce department for quick meal prep.
How to Make Sheet Pan Balsamic Tofu & Veggies
This recipe has so much flavor and is super easy! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.
- Prep the tofu. Prep your tofu by following my instructions HERE for pressing tofu and cut it into your desired shapes. I like triangles or larger cubes for baking.
- Make the marinade. Whisk together 2 tablespoons of olive oil, balsamic vinegar, water, maple syrup, garlic and salt in a sealable bag or airtight container. Place the tofu pieces in the sauce and let marinate for 30 minutes (or even up to overnight).
- Prep the veggies. In a large bowl or directly on the baking sheet, toss together the sprouts with 1 tablespoon of olive oil + salt and pepper to taste. Spread on ⅓ of the baking sheet. In the same bowl or on the baking sheet, toss together the butternut squash cubes with 1 tablespoon of olive olive + salt and pepper to taste. Spread on ⅓ of the baking sheet.
- Bake. Line up the tofu in the remaining spot on the baking sheet. Place sheet pan in the oven and bake for 20-25 minutes, gently flipping everything halfway. It’s done when the squash and sprouts are fork tender.
- Serve. As desired, you can thicken the remaining marinade and turn it into a sauce for the tofu. To do this, place it in a small saucepan and whisk in 1 teaspoon of cornstarch. Simmer over low heat for a few minutes until thickened. Pour sauce over the tofu and veggies and ENJOY!
Customize This Meal
While this recipe is delicious as-is, you can change up the ingredients to customize it to your taste preference or use up veggies you have on hand.
- Low carb. Swap out the butternut squash for cauliflower or broccoli florets.
- Other vegetables. Different vegetables can be substituted for the Brussels sprouts, such as broccoli, zucchini or asparagus. Also, feel free to use cubed sweet potato instead of butternut squash.
- Flavorings. You can add a dash or two of any of your favorite spices or seasoning salts. Make it spicy by adding 1/4 teaspoon of cayenne pepper to the marinade.
Serving Suggestions
This easy sheet pan meal is great served just on its own, but if you really want a hearty meal, serve it with:
- White, brown, wild, or basmati rice
- Quinoa
- Cauliflower rice for a low carb option
- Fresh green salad
Meal Prep This Dinner
Looking to save time and meal prep this easy sheet pan tofu recipe in advance? Here’s how:
- Tofu. Prep the tofu and make the marinade sauce in advance or the night before. Place the tofu in the marinade in an airtight container and store in the fridge. You can let the tofu marinate several hours or even overnight.
- Veggies. Chop up the veggies, and store them separately in containers in the fridge.
- Sides. To really get a head start on dinner, cook your rice, quinoa, or anything you’re serving with the tofu meal and store it in the fridge as well!
How to Store Leftovers
Add any leftover balsamic tofu and vegetables to an airtight container and place it in the fridge for up to 2-3 days. Simply reheat any leftovers in the microwave.
As usual, PLEASE PLEASE let me know if you end up making this sheet pan tofu recipe (or any of my recipes!). I love when you tag me on Instagram @foodwithfeeling!
More Tofu Dinners 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
Sheet Pan Balsamic Tofu & Veggies
Ingredients
- 14-16 ounce block of tofu
- 2 cups of brussels sprouts, trimmed and halved
- 2 cups of peeled and cubed butternut squash
- 4 tablespoons of olive oil
- 3 tablespoons of balsamic vinegar
- 2 tablespoons of water
- 2 tablespoons of maple syrup
- 2 cloves of garlic minced
- ¼ teaspoon of salt
Instructions
- Prep your tofu by following my instructions HERE for pressing tofu and cut it into your desired shapes. I like triangles or larger cubes for baking.
- Make the marinade by whisking together 2 tablespoons of olive oil, balsamic vinegar, water, maple syrup, garlic and salt in a sealable bag or tupperware. Place the tofu pieces in the sauce and let marinate for 30 minutes (or even up to overnight).
- Preheat the oven to 400 degrees F and spray a large baking sheet with cooking spray.
- In a large bowl or directly on the baking sheet, toss together the sprouts with 1 tablespoon of olive oil + salt and pepper to taste. Spread on ⅓ of the baking sheet.
- In the same bowl or on the baking sheet, toss together the butternut squash cubes with 1 tablespoon of olive olive + salt and pepper to taste. Spread on ⅓ of the baking sheet.
- Line up the tofu in the remaining spot on the baking sheet. Place in the oven and bake for 20-25 minutes, gently flipping everything halfway. It’s done when the squash and sprouts are fork tender.
- As desired, you can thicken the remaining marinade and turn it into a sauce for the tofu. To do this, place it in a small saucepan and whisk in 1 teaspoon of cornstarch. Simmer over low heat for a few minutes until thickened.
- Pour sauce over the tofu and veggies and ENJOY!
