This flavor-packed Sheet Pan Balsamic Tofu & Veggies is an unfussy 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 straightforward busy-night 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 speedy and unfussy to make, nutritious, loaded with good-for-you ingredients, and truly flavorful. The whole family loves it.

It’s also highly customizable with straightforward cleanup! Let’s get to all of the flavor-packed details!

sheet pan balsamic tofu and veggies on a baking pan

Everything You’ll Need for Sheet Pan Balsamic Tofu & Veggies

This sheet pan tofu recipe is simple, straightforward and (of course) TRULY flavorful! To make it all you’ll need is:

Tofu. For perfectly baked tofu that absorbs all of the savory flavor from the marinade, you’ll want to press the tofu. Here’s my guide to pressing tofu.
Marinade. This flavor-packed 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 speedy toss in a little olive oil and salt & pepper and they’re ready to go!

Short tip: Buy pre-cubed butternut squash in the produce department for speedy meal prep.

How to Make Sheet Pan Balsamic Tofu & Veggies

This method has so much flavor and is especially unfussy! 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!

sheet pan balsamic tofu and veggies on pan

Customize This Meal

While this dish is satisfying 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 go-to spices or seasoning salts. Make it spicy by adding 1/4 teaspoon of cayenne pepper to the marinade.

Serving Suggestions

This straightforward sheet pan meal is great served only on its own, but if you genuinely 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 unfussy 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 truly 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!). Worth keeping when you tag me on Instagram @!