Sheet Pan Tofu and Vegetables
A simple and flavorful sheet pan meal featuring crispy baked tofu and a colorful medley of roasted vegetables, perfect for a healthy and easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into half-moons
1 medium yellow squash, sliced into half-moons
1 cup broccoli florets
1 medium red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a medium bowl, whisk together the soy sauce, 1 tablespoon olive oil, maple syrup, garlic powder, and smoked paprika.
Add the tofu cubes to the marinade and gently toss to coat. Set aside to marinate for 10 minutes.
In a large bowl, combine the red bell pepper, zucchini, yellow squash, broccoli florets, and red onion.
Drizzle the vegetables with 2 tablespoons olive oil, sprinkle with dried thyme, salt, and freshly ground black pepper. Toss to evenly coat.
Spread the marinated tofu cubes evenly on one side of the prepared sheet pan.
Spread the seasoned vegetables evenly on the other side of the sheet pan in a single layer.
Bake for 25 to 30 minutes, flipping the tofu and stirring the vegetables halfway through, until the tofu is golden and crispy and the vegetables are tender and slightly caramelized.
Remove from the oven and let cool for 5 minutes before serving.