Meatless Monday is coming in with a bang with this delicious sheet-pan Tofu & Veggies with Spicy Almond Butter Noodles! This meal is basically a 2-in-1, and can be enjoyed in so many different ways.
The veggies and tofu are roasted to perfection, then paired with the most delicious spicy almond butter sauce. Serve them over noodles, or any way you like!
Sheet-pan dinners are always a win in my book. They require minimal hands-on effort, and can be served in so many different ways.
This simple sheet-pan tofu & veggies is already bursting with flavor, and pairs perfectly with the creamy almond butter sauce. I love it over pasta, but it can also be enjoyed in a grain bowl with rice, quinoa, or even cauliflower rice for a lighter twist.
Tips to making the perfect sheet-pan tofu meal
Whether you’re following this recipe or just want to experiment more with sheet-pan dinners during the week, here are a few tips for how to perfect them:
Don’t overcrowd the pan
Usually sheet-pan meals will have a protein and 1-2 sides on it. Make sure you’re using a pan that’s large enough to fit them all- otherwise things may not cook through as desired.
Season things individually
When baking tofu and veggies, I always season them individually for optimal flavor. This way, if I wanted to enjoy either of them as a separate meal without added sauce, they’re already flavorful on their own! A few simple spices like salt, pepper, garlic powder and coconut aminos really go a long way.
Adjust baking times for different veggies
If using frozen veggies, I suggest baking the tofu (or your choice of protein) alone for the first 25 minutes, and adding your frozen veggies for the last 20 minutes. Since frozen veggies tend to cook a little faster, you want to make sure they don’t burn while your protein cooks.
Line your sheet-pan with parchment paper
Aside from avoiding burnt edges on your sheet-pan, using parchment paper will also help keep your vegetables from roasting and burning too quickly.
The spicy almond butter sauce is really the star of the show, and may just be my new favorite dipping sauce. It has a subtle almond butter flavor, and is filled with delicious flavors like ginger, coconut and garlic.
How to make spicy almond butter sauce
For the sauce, you’ll blend up a few simple ingredients! Here’s what you’ll need:
- Creamy almond butter- I buy my almond butter unsweetened, and made from roasted almonds
- Coconut aminos- I always opt for coconut aminos over soy sauce since it’s a lot lighter in sodium, and has a naturally sweeter taste. If substituting soy sauce, I suggest using a “light” option, and cutting down on the salt amount in the overall recipe!
- Sesame oil
- Coconut milk- I usually use the creamy part of a coconut milk can. I save the rest of the can in a container and blend it into my smoothies!
- Pure maple syrup
- Lime juice
- Chili garlic sauce
- Garlic, ginger & salt
The sauce is so creamy and delicious mixed into noodles. You can also use it as a dipping sauce for summer rolls, chicken tenders, or serve it over your favorite salad.
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!
My whole family loved this after working together to make it, and my 7yo declared it “scrumptious!” twice. We served with Udon noodles. Thank you!!
So happy to hear that!! 🙂
This recipe was so good! The sauce was creamy and delicious and I loved the addition of lime juice! The veggies and tofu were perfect!
Thank you Emily! I’m so happy you enjoyed it 🙂