Some evenings, I just want dinner to come together without a fuss but still feel like I put in a little love. That’s exactly when I turn to this sheet pan tofu vegetables recipe. The first time I made it, I was juggling a half-packed bag, a distracted phone call, and a toddler who was suddenly very interested in what I was chopping. Somehow, the tofu got a bit unevenly coated with the glaze, but that actually made some bites extra crispy while others soaked up more sauce. It was a happy accident that made the whole meal feel more homemade, less polished — exactly what I needed.
By the time it came out of the oven, the smell of garlic and smoked paprika filled the kitchen, and the bright colors of peppers, broccoli, and zucchini looked like a little celebration on the tray. Eating it, I loved the contrast of textures — crispy tofu edges with tender, caramelized vegetables. It felt nourishing without being heavy, and easy enough to make on those nights when I was less than organized.
Why You’ll Love It:
- It’s one-pan simplicity that doesn’t skimp on flavor — the glaze balances savory and sweet with a hint of warmth from smoked paprika.
- The mix of colorful vegetables gives you variety in every bite, and the tofu crisps up just right without needing a deep fryer.
- You can prep it quickly, then let the oven do the work while you take a breather or start cleaning up.
- It’s simple — and that’s kind of the point. No complicated steps, just good food without fuss.
- Leftovers keep well but the tofu loses some crispiness if stored with the veggies, so plan accordingly if you want to reheat later.
If you’re worried about tofu sticking or not getting crispy, just know I usually line my sheet pan with parchment paper. It’s a small step that helps, but honestly, a well-oiled pan works fine too. Also, the glaze is forgiving; it’s okay if it’s a little uneven — that just means some bites are extra flavorful.
PrintSheet Pan Tofu Vegetables
A simple and delicious sheet pan meal featuring crispy tofu and a colorful mix of roasted vegetables, seasoned with a savory soy-garlic glaze. Perfect for a quick, healthy dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick half-moons
1 medium red onion, cut into 1-inch wedges
1 cup broccoli florets
3 tablespoons olive oil, divided
3 tablespoons low-sodium soy sauce
1 tablespoon maple syrup
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon sesame seeds (optional, for garnish)
2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with 1 tablespoon of olive oil.
In a small bowl, whisk together the soy sauce, maple syrup, minced garlic, grated ginger, smoked paprika, black pepper, and salt to create the glaze.
Place the pressed and cubed tofu in a medium bowl. Add 1 tablespoon of olive oil and half of the glaze mixture. Gently toss to coat the tofu evenly. Set aside to marinate while preparing the vegetables.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, and broccoli florets. Drizzle with the remaining 1 tablespoon of olive oil and the remaining glaze mixture. Toss to coat the vegetables evenly.
Spread the marinated tofu cubes evenly on one side of the prepared sheet pan. Spread the coated vegetables evenly on the other side of the sheet pan, ensuring they are in a single layer.
Roast in the preheated oven for 20 to 25 minutes, flipping the tofu and stirring the vegetables halfway through cooking, until the tofu is golden and crispy and the vegetables are tender and slightly caramelized.
Remove from the oven and transfer to serving plates. Garnish with sesame seeds and chopped fresh cilantro if desired. Serve immediately.
Kitchen Notes: I usually use a sturdy sheet pan that can handle high heat without warping. When serving, this dish pairs wonderfully with a simple bowl of steamed rice or quinoa to soak up any extra glaze left on the plate. If you want to mix things up, I’ve tried swapping broccoli with Brussels sprouts or adding a handful of snap peas toward the last 10 minutes of roasting for a fresh crunch. Sometimes, I’ll sprinkle a few chili flakes into the glaze to give it a subtle kick, though I haven’t tested that with all the vegetables yet. For a nuttier touch, tossing on a few toasted sesame seeds or chopped peanuts right before serving adds a nice texture contrast.
FAQ:
Can I use different vegetables? Absolutely. This recipe is flexible. Just keep in mind that denser veggies might need a bit longer to roast.
How do I keep the tofu crispy when reheating? Reheating in the oven at a moderate temperature helps maintain crispiness better than the microwave.
Do I need to press the tofu? Pressing helps remove excess moisture so it crisps up nicely, but if you’re short on time, just pat it dry with paper towels.
Give this sheet pan tofu vegetables a try next time you want dinner to feel both easy and satisfying. You might just find it becoming a go-to on those busy, unpredictable nights.