How long it takes: 45 minutes, plus 30 minutes to press tofu Equipment you’ll need: large sheet pan Servings: 4 However, I noticed that I didn’t have any meatless/vegetarian sheet pan dinners. Since many of us are trying to reduce our intake of meat for various reasons, I thought a tofu sheet pan recipe was well overdue. Extra firm tofu adapts perfectly to a sheet pan dinner. Accompanied by colorful veggies, and served with a truly amazing peanut sauce, this tofu sheet pan dinner is exciting, delicious, and healthy, too. It’s a stir fry on a sheet pan! (This recipe may even convert those of you who are on the fence when it comes to tofu.)
About This One Pan Tofu Dinner
This recipe has two main components: the roasted tofu/vegetable blend and an easy peanut sauce. The sauce can be mixed into the stir fry or served separately. It can even be omitted. The sheet pan dinner can be served with steamed rice or it can easily stand alone. The recipe is very easy to adapt to your preferences. Use different vegetables, if you like. Look in your fridge and use what you have. Substitute the vegetables you like best. I use a classic blend of broccoli, carrots, bell peppers, and onion but almost any other vegetable will work. Although the list of ingredients may appear rather long, this recipe really does come together pretty quickly.
Ingredient Notes
How To Make This Tofu Sheet Pan Dinner
The very first step of this recipe is pressing the tofu. Extra firm tofu has already been pressed before you bought it. Compare it to silken tofu which has more liquid; it’s much softer and more delicate. However, for the best results, you’re going to press that tofu even more! So here’s how to squeeze the moisture out: Standing the block of tofu on end, slice the cube evenly into 3 large slices. Keeping the stack intact, cut the 3 slices into evenly sized cubes, about a half-inch square. Spread the cubes on a paper towel-lined sheet pan. If you prefer, use a lint-free dish towel. Spread more toweling on top, then another sheet pan or cutting board (something large and flat). Place a heavy can or cast iron frying pan on top of that. You’ve created your own tofu press. Allow the tofu to drain for a half hour or so. While the tofu is draining, prep the vegetables. Peel the carrots and slice them evenly. Cut the onion and bell pepper into approximately one inch chunks. Separate the broccoli into evenly sized florets and rinse it well. Place the vegetables in a large bowl and add the oil and seasonings. Toss them around until they are coated with the oil; arrange them on the sheet pan. When the tofu is ready, put it into the empty bowl you used for the vegetables. Add the soy sauce and another tablespoon of oil, and stir. Sprinkle the cornstarch over the tofu and toss lightly. Add the tofu to the pan with the vegetables. If you plan on serving this meal with steamed rice, you’ll want to get that started about now. Did you know you can use your Instant Pot to make rice? It’s easy and turns out great every time. Try Instant Pot jasmine rice, Instant Pot white rice, or Instant Pot brown rice. Pop the sheet pan into the oven. Roast for about thirty minutes, or until everything is lightly browned and crisp. Meanwhile, stir up the sauce ingredients. A small whisk is the best tool to produce a nice smooth sauce, but if you don’t have one, use a fork. Taste the sauce to check the seasoning; adjust, if necessary. Drizzle the peanut sauce over the contents of the sheet pan or serve the sauce separately. It’s up to you. Serve the tofu and vegetables over steamed rice (or not, if you prefer), garnished with sliced green onions and chopped peanuts. Enjoy!
Make It Your Own
Switch up the veggies. Choose vegetables that are firm and crisp so they cook in the same amount of time. Try cauliflower, Brussels sprouts, cubed sweet potato, celery, green beans, parsnips, or turnips. Don’t care for tofu? Substitute cubed boneless skinless chicken for the tofu. Not a fan of peanut sauce? Drizzle the vegetables and tofu with hot honey instead. Looking for more ways to make crispy baked tofu? Try crispy air fryer tofu, baked sesame tofu, or all purpose baked tofu.
Make-Ahead Ideas
Get a head start on this recipe. Press the tofu overnight in the refrigerator. Prep the veggies and refrigerate them in an airtight container. Make the sauce and refrigerate it. You can do all of this prep work at least a day in advance. Dinner will come together in a snap when you’re ready to cook.
Storage & Reheating Tips
Refrigerate: Store any leftovers in a covered container. They’ll keep for up to 3 days in the refrigerator. Reheat: Individual portions can be reheated in the microwave in one minute intervals. Larger amounts can be reheated gently in a skillet.
Interested in weekly meal plans that include this recipe? Take a look at my Meal Plan #32 or Meal Plan #68. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
