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!
More plant-based meals you may like:
Crumbled Tofu Tacos with Kale Slaw
Vegan Creamy Pasta Sauce
Spinach & White Bean Burgers
Spicy Almond Butter Noodles with Sheet-pan Tofu
Ingredients
Tofu
- 1 block extra firm tofu
- 3 tbsp coconut aminos
- 1/2 tsp salt
- Olive oil to drizzle
Veggies
- 2 large zucchini, sliced in half and then across
- 1/2 red onion, sliced
- 1 red bell pepper, sliced
- 2 tbsp coconut aminos
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp crushed black pepper
- Olive oil to drizzle
Spicy Almond Butter Sauce
- 1/4 cup natural almond butter
- 1/4 cup coconut aminos
- 1 tsp sesame oil
- 1 clove garlic
- 1 tsp fresh ginger
- 2 tbsp coconut cream or milk
- 1 tbsp pure maple syrup
- 1 tbsp lime or lemon juice
- 1 tbsp chili garlic sauce, or 2 tsp sriracha
- Pinch of salt
Serve with
- 8-10 oz noodles of choice
- Brown rice, quinoa or grain of choice
- Chopped scallions, to top
Directions
- Preheat your oven to 400 F.
- Pat the tofu dry and cut into cubes. Toss in a bowl with the coconut aminos and salt. Layer on a large parchment lined sheet pan, leaving room for the veggies.
- Using the same bowl as the tofu, add in your sliced veggies with the coconut aminos and spices. Toss together until evenly incorporated and layer onto the other side of the sheet pan.
- Drizzle the tofu and veggies generously with olive oil. Bake the tofu and veggies for 25 minutes, remove from oven to flip the tofu/toss the veggies and continue baking for an additional 20-30 minutes, until browned
- While the tofu and veggies bake, boil your pasta as instructed on the package.
- For the almond butter sauce, place everything into a food processor or blender- I like to use my blender cup- and blend until smooth.
- Once the tofu/veggies are ready, mix them in with your noodles and toss with the sauce. Garnish with scallions when serving
- Leftovers will last for up to 4 days in the fridge. If the sauce thickens in the fridge, you can thin it with a little water when reheating.
I’m so happy you enjoyed 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 🙂