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–+ servings
Sheet pan filled with roasted tofu and vegetables.
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5 from 2 votes

Sheet Pan Tofu and Veggies

This sheet pan tofu and veggie bake is the perfect combination of crispy tofu, caramelized veggies, and bold flavors—all cooked on one pan for easy clean-up! The savory seasonings and fresh herbs take it to the next level, making every bite absolutely delicious. It’s a quick, nutritious meal that’s packed with flavor and guaranteed to become a weeknight favorite!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: dinner, Main, Main Course
Cuisine: American
Diet: Low Lactose, Vegan, Vegetarian
Servings: 4 -6
Calories: 365kcal
Author: Michelle Cehn

Ingredients

Vegetables

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons seasonings of choice such as a sprinkle of salt, garlic powder, bouillon powder, and/or any other herbs or spices.
  • ½ red onion sliced
  • 5-7 garlic cloves peeled
  • 1 pound squash of choice chopped
  • ½ pound brussels sprouts halved
  • ½ head cauliflower chopped into florets
  • 2 large carrots chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • ¼ cup chopped pecans for serving
  • 1 tablespoon dried cranberries or raisins for serving

Tofu

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon seasonings of choice
  • 1 block extra firm tofu drained and pressed

Instructions

  • Preheat the oven to 420 degrees F. Line a large baking sheet with parchment paper and a small baking sheet with parchment paper.
  • Place the tofu onto a cutting board. Slice in quarters lengthwise, then into triangles. In a bowl, add tofu. Drizzle olive oil and seasonings of choice over the tofu. Gently toss together, evenly coating the tofu. Transfer to the small baking sheet.
  • Chop the vegetables. In an extra large bowl, add red onion, garlic, squash, brussels sprouts, cauliflower, and carrots. Drizzle olive oil and seasonings of choice over the vegetables. Toss together, evenly coating everything. Transfer to the large baking sheet. Sprinkle fresh rosemary and thyme over the vegetables.
  • Bake tofu on the lower rack for 30 minutes, flipping once halfway through. Meanwhile, bake vegetables on the middle rack for 40 minutes.
  • Once you remove vegetables from the oven, transfer the tofu to the vegetables. Sprinkle crushed pecans and dried cranberries/raisins on top. Serve in a large dish or platter. Enjoy!

Notes

How to Get Crispier Roasted Vegetables:
  • Make sure all of the vegetables are evenly coated in olive oil and seasoning.
  • Spread the vegetables in an even layer across the baking sheet(s). If it feels too crowded, you can divide them amongst two baking sheets. The farther apart the vegetables from each other, the crispier they will turn out.
  • You can take things one step further by patting the vegetables dry with a paper towel before coating them in the oil and seasoning. This removes any excess moisture present on the vegetables, helping them become crispier when roasted afterwards.
Types of Squash to Use: Feel free to include various types of autumnal squash. I recommend a combination of delicata, honeynut, acorn, or butternut squash. Do not use spaghetti squash, zucchini, or yellow squash.
Storing Leftovers: To store leftovers, let them cool completely, then place them in an airtight container. Refrigerated, they’ll stay fresh for up to 4 days. When you’re ready to enjoy them again, reheat the leftovers in the oven or on the stovetop to help the tofu and veggies crisp up nicely!
Tip: Broth powders (like this chicken stock powder from Massel) are a great way to add flavor to roasted vegetables. 

Nutrition

Calories: 365kcal | Carbohydrates: 42g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 141mg | Potassium: 1343mg | Fiber: 13g | Sugar: 12g | Vitamin A: 18787IU | Vitamin C: 114mg | Calcium: 342mg | Iron: 8mg