Sheet Pan Baked Tofu & Veggies for the Table

I’ve been ALL ABOUT the unfussy sheet pan dinners lately. Upon a little research, I discovered that there aren’t particularly 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) UNFUSSY 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 simply 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 simply right. Everything needs to bake for different times so this simply requires adding things at different points in the cooking process. It holds up, it’s still all truly unfussy!

You can swap out the veggies used if desired, simply 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 only 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. Unfussy peasy and makes for a fun plated presentation.

How for 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
• Unfussy Sauteed Tofu with Tahini Sauce
• Tofu Caprese Skewers
• Cashew Tofu Stir Fry
• Reliable Baked Tofu
• Tofu Kebabs
• How to Grill Tofu
• Tofu Scramble

Straightforward side dishes to pair with this sheet pan dinner:

• Instant Pot Basmati Rice
• Instant Pot Quinoa

See how for this straightforward vegan recipe: