Sheet-pan Tofu and Veggies
Sheet-pan dinners are always a win in my book. I love that they require minimal hands-on work and can be served in so many different ways.
This simple sheet-pan tofu & veggies is so delicious on its own with the spice combination. But I love adding an extra layer of flavor by serving it with my creamy harissa almond butter sauce.
You can serve this over quinoa, brown rice, or a bed of greens for a lighter twist.
I love to keep things simple for dinners, especially ones that double as meal prep for lunches during the week. This flavorful one-pan meal is made with roasted tofu, carrots, red onion and chickpeas, and is filled with plant-based protein and fiber.
The homemade spice rub is made from a blend of some of my go-to spices, and adds the most delicious smokey and spicy flavor.
How to make sheet-pan tofu and veggies
This recipe could not be simpler since the oven does most of the work. Here’s what you’ll need:
- Extra-firm tofu- cut into cubes
- Veggies: I added carrots, chickpeas and red onion but feel free to play around with the vegetable combination
- Olive oil
- Spices: salt, pepper, smoked paprika, garlic powder, cumin, cayenne pepper
- Add the cubed tofu and chopped veggies to a large sheet-pan
- Toss them together with olive oil and the spice mix
- Bake for about 45-50 minutes, until browned
- Serve over your favorite grain with a creamy almond butter harissa sauce
I love serving this dish on over a bowl of fluffy quinoa. You can serve it alone or paired with your favorite carb like rice or couscous.
To add an extra layer of flavor to this dish, serve it with my almond butter harissa sauce. It’s rich and creamy, and can also be made with tahini or your favorite nut butter.
Whether you’re looking for new ways to incorporate more plant-based protein, or just want a simple and delicious dinner for the week, you guys are going to love this recipe. I can’t wait for you guys to try it!
More easy dinner recipes:
Maple Tahini Salmon Bowls with Wild Rice
Tofu Burrito Bowls
Walnut & Butternut Squash Pasta
Sheet-pan Tofu and Veggies
Ingredients
- 1 block extra firm tofu, 14 oz
- 1 can chickpeas, drained (15 oz)
- 1 red onion, sliced
- 4 carrots, peeled and chopped
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- Olive oil
- Parsley, to top
Harissa Almond Butter Sauce
- 1/4 cup creamy almond butter, or sub tahini
- 1 tbsp harissa
- 1 tbsp honey
- 3 tbsp coconut aminos, or sub 2.5 tbsp low-sodium soy sauce and leave out the salt
- Juice from 1/2 lime
- 1 tsp sesame oil
- 2 cloves garlic
- 1/4 tsp salt, plus more to taste
- 2 -3 tbsp of water, as needed
Serve with
- Quinoa or Rice
Directions
- Preheat the oven to 400 F
- Drain the tofu and pat it dry. Cut into 1″ cubes.
- Add the tofu to a large sheet pan with the chickpeas, chopped carrots and red onion. Drizzle generously with olive oil and season with the spices. Toss together to combine.
- Bake the sheet-pan for about 45-50 minutes. Bake time may vary depending on oven and type of sheet-pan used- darker pans will cook and brown food more quickly. I suggest checking your tray at the 35 minute mark. Garnish with chopped parsley once done.
- While that bakes, prepare the harissa almond butter sauce by blending together the dressing ingredients until smooth. Start with 2 tbsp of water and add more by the tbsp if needed to thin. Taste and adjust salt as needed. Pour over the tofu and veggies once they come out of the oven.
- Serve over rice, quinoa or your favorite grain with the harissa almond butter sauce
I have made this recipe multiple times, and I love it! Great for using up that bag of carrot sticks in the fridge!
Made it for my family tonite. I did not have harissa, and it was still fantastic. Definitely will make it again!
I love the protein and fiber, but dang this was a lot of fat and calories. Be mindful of how much olive oil you put on the veggies, too!