Sheet Pan Dinner Tofu
A simple and delicious sheet pan dinner featuring crispy baked tofu and roasted vegetables, perfect for a healthy and easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick half-moons
1 cup broccoli florets
1 small red onion, cut into wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a medium bowl, whisk together soy sauce, 1 tablespoon olive oil, maple syrup, smoked paprika, garlic powder, and 1/2 teaspoon black pepper.
Add the tofu cubes to the marinade and gently toss to coat. Set aside to marinate while preparing the vegetables.
In a large bowl, combine red bell pepper, yellow bell pepper, zucchini, broccoli florets, and red onion. Drizzle with 2 tablespoons olive oil, sprinkle with salt and 1/4 teaspoon black pepper, and toss to coat evenly.
Spread the vegetables in a single layer on the prepared sheet pan, leaving space in the center for the tofu.
Arrange the marinated tofu cubes in the center of the sheet pan in a single layer.
Bake in the preheated oven for 25 to 30 minutes, flipping the tofu and stirring the vegetables halfway through, until the tofu is golden and the vegetables are tender and slightly caramelized.
Remove from the oven and let cool for 2 minutes before serving.