Name: Sheet Pan Tofu Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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)

Sheet Pan Tofu Vegetables

Print Recipe

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

Scale

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)

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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.

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