Sheet-Pan Tofu With Roasted Vegetables – Easy, Crispy, and Full of Flavor

This sheet-pan tofu with roasted vegetables is weeknight cooking at its best. Everything cooks on one tray, cleanup is minimal, and the results are bright, crispy, and satisfying. You get golden-edged tofu, caramelized veggies, and a punchy sauce that ties it all together.

It’s a dependable recipe you can customize with whatever’s in your fridge. Whether you’re vegan, aiming for more plant-based meals, or just want something quick and tasty, this one hits the spot.

Why This Recipe Works

• One pan, one timer: Toss everything on a sheet pan and roast. You’ll have dinner on the table with minimal effort and minimal dishes.
• Great texture: Pressed tofu crisps up beautifully in the oven, while vegetables get caramelized edges and tender centers.
• Balanced flavor: A simple soy-garlic marinade seasons both tofu and vegetables, adding salt, sweetness, and umami.
• Flexible ingredients: Mix and match any sturdy vegetables you have—this recipe adapts easily.
• Meal prep–friendly: Leftovers reheat well and work in bowls, wraps, or salads.

Ingredients

• 14 oz (400 g) extra-firm tofu, drained and pressed
• 2 cups broccoli florets (or broccolini), bite-size
• 1 red bell pepper, sliced into strips
• 1 medium red onion, cut into wedges
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 cup cherry tomatoes (optional, added later for burst and acidity)
• 2–3 tbsp olive oil (or avocado oil)
• Kosher salt and black pepper, to taste
• 2 green onions, thinly sliced (for garnish)
• Sesame seeds or crushed peanuts (optional, for garnish)

For the marinade/sauce:

• 3 tbsp low-sodium soy sauce or tamari
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp maple syrup or honey
• 1 tbsp toasted sesame oil
• 2 tsp sriracha or chili-garlic sauce (optional, for heat)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
• 1 tsp cornstarch (optional, for slightly thicker glaze)

To serve (optional): Cooked rice, quinoa, or noodles; lime wedges.

Step-by-Step Instructions

1. Preheat and prep the pan: Heat the oven to 425°F (220°C).

   Line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.

2. Press the tofu: Wrap the tofu in a clean kitchen towel and place a heavy skillet or books on top for 10–15 minutes. This removes excess water and helps the tofu crisp in the oven.
3. Mix the marinade: In a bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, garlic, ginger, and cornstarch (if using). Taste and adjust salt, heat, and sweetness.
4. Cut the tofu and toss: Slice the pressed tofu into 3/4-inch cubes.

   Add half the marinade to a bowl with the tofu and gently toss to coat. Let it sit while you prep the vegetables.

5. Prep the vegetables: In a large bowl, toss broccoli, bell pepper, red onion, and sweet potato with 2 tablespoons oil, a big pinch of salt, and a few grinds of black pepper. Keep cherry tomatoes aside for later if using.
6. Arrange on the sheet pan: Spread the vegetables on the pan in a single layer, giving them space.

   Scatter the marinated tofu over the top, making sure pieces aren’t touching too closely. Drizzle another tablespoon of oil if the pan looks dry.

7. Roast: Bake for 15 minutes. Remove from the oven, flip the tofu, and toss the vegetables.

   Add cherry tomatoes now. Spoon on 1–2 tablespoons of the remaining marinade for extra flavor.

8. Finish roasting: Return to the oven for 10–15 more minutes, until the tofu is golden with crisp edges and the vegetables are tender and caramelized. The sweet potatoes should pierce easily with a fork.
9. Optional glaze: Warm the rest of the marinade in a small pan for 1–2 minutes to thicken slightly, then drizzle over the sheet pan after roasting.

   Alternatively, serve it on the side.

10. Garnish and serve: Sprinkle with green onions and sesame seeds. Serve over rice, quinoa, or noodles, and add a squeeze of lime for brightness.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Keep sauce separate if possible.
• Reheat: For best texture, reheat on a sheet pan at 400°F (205°C) for 8–10 minutes.

  Microwave works in a pinch but softens the tofu.

• Freeze: You can freeze roasted vegetables and tofu for up to 2 months, though tofu may become slightly spongy. Reheat from frozen in a hot oven until warmed through.

Benefits of This Recipe

• Protein-packed and plant-based: Tofu delivers complete protein without any animal products.
• High in fiber and micronutrients: Roasted veggies like broccoli, peppers, and sweet potatoes bring fiber, vitamin C, beta carotene, and antioxidants.
• Budget-friendly: Pantry staples and affordable produce keep costs low.
• Customizable for preferences and allergies: Use tamari for gluten-free, adjust spice levels, and swap vegetables based on what you have.
• Efficient meal prep: Make a big batch to build bowls or lunches throughout the week.

What Not to Do

• Don’t skip pressing the tofu: Excess moisture keeps it from crisping and dilutes the marinade.
• Don’t overcrowd the pan: Crowding traps steam. Use two pans or roast in batches for best browning.
• Don’t cut uneven sizes: Keep vegetables and tofu fairly uniform so everything cooks at the same rate.
• Don’t add delicate veggies too early: Cherry tomatoes, asparagus, or zucchini should go in halfway to avoid turning mushy.
• Don’t forget salt: Even with soy sauce, vegetables need a bit of salt to pop.

Recipe Variations

• Miso-ginger: Whisk 1 tablespoon white miso into the marinade and add extra grated ginger.

  Finish with a sprinkle of nori flakes.

• Smoky BBQ: Swap soy-based marinade for your favorite BBQ sauce. Add smoked paprika to the vegetables and serve with cornbread.
• Mediterranean: Use olive oil, lemon juice, garlic, oregano, and a pinch of cumin. Add cherry tomatoes and olives at the halfway mark and finish with fresh parsley.
• Peanut-lime: Blend 2 tablespoons peanut butter with soy sauce, lime juice, maple syrup, and chili flakes.

  Thin with warm water and drizzle after roasting.

• Curry-spiced: Toss vegetables with 1–2 teaspoons curry powder and a pinch of turmeric. Add a coconut yogurt drizzle when serving.

FAQ

How do I get tofu extra crispy in the oven?

Press it well, cut it into larger cubes, and give it space on the pan. A hot oven (425°F) and a light coating of oil help.

Flipping halfway ensures even browning. For even more crunch, dust the tofu with 1–2 teaspoons cornstarch before roasting.

Can I use frozen vegetables?

Yes, but expect more moisture and less browning. Roast frozen vegetables on a separate pan so they steam off, then combine with the tofu in the last 10 minutes.

Choose sturdy options like broccoli, cauliflower, or green beans.

What’s the best way to press tofu without a press?

Wrap the tofu in a clean towel and place it on a cutting board. Put a heavy skillet or a few cookbooks on top for 10–15 minutes. If you’re short on time, a quick 5-minute press is still better than none.

Is this recipe gluten-free?

It can be.

Use tamari or a certified gluten-free soy sauce. Double-check any packaged sauces you add to ensure they’re gluten-free as well.

Can I make this without oil?

Yes. Skip the oil and use parchment to prevent sticking.

Your tofu won’t be as crispy, but it will still be flavorful. Add a little extra sauce or a squeeze of lime to keep it vibrant.

What vegetables work best here?

Use sturdy, quick-roasting vegetables like broccoli, cauliflower, bell peppers, onions, carrots, Brussels sprouts, and sweet potatoes. Add delicate vegetables—like zucchini, asparagus, or tomatoes—halfway through cooking.

How do I prevent soggy vegetables?

Don’t crowd the pan, and roast at a high temperature.

Toss the vegetables with oil and salt, and flip once for even caramelization. If needed, split across two pans to give everything room.

Can I marinate the tofu in advance?

Absolutely. Marinate the tofu for up to 24 hours in the fridge.

Keep the extra marinade separate so you can add a fresh drizzle during roasting or at the end.

Final Thoughts

This sheet-pan tofu with roasted vegetables is a reliable, flexible recipe you’ll come back to often. It’s simple enough for a busy weeknight but flavorful enough to feel special. Keep the method the same and swap spices, sauces, and vegetables to match your mood or what’s in your kitchen.

With golden tofu, caramelized veggies, and an easy sauce, it turns a handful of basics into a complete, satisfying meal.