This roasted vegetable and tofu sheet pan dinner is the answer to busy weeknights. Plenty of plant protein, more than a few servings of veggies and an herb sauce/pesto to bring it all together. Sheet pan dinners are also a great way to reduce food waste and help you use up produce odds and ends!
I’m currently in that weird post-vacation haze where all I want to do is sleep, eat pizza, and get back on a plane and move to Jamaica permanently. You feel me?
I tend to have a tough time getting back into the swing of things after a great vacation. My expectations are that I’ll get home and immediately feel re-energized and ready to tackle a long, ever-growing to-do list, but in reality, I’d really still rather be on the beach, reading a book, ignoring my phone and all sources of technology/news from the outside world. Such is life, though, and I’m just trying to slowly ease back into a routine instead of tackling it at full force.
Luckily, sheet pan dinners make things a bit easier. Minimal prep time and clean up, maximum efficiency and satisfaction! This roasted vegetable and tofu sheet pan dinner is a favorite in our house. It can be easily customized depending on the produce you have on hand.
We happened to have quite a few random Spring vegetables in the pantry and fridge, so we threw everything together in what turned out to be a gorgeous, nutrient-dense dinner.
From top left to bottom right (see below), here’s what we added to our sheet pan dinner:
Romanesco, purple sweet potato, purple spring onion, regular radish, watermelon radish, beets, fennel and tofu, which was added after this photo (we pre-seared it in a pan to get crispy edges).
The options are endless – you can customize with any vegetable you have on hand. Here are a few ideas (although the only limit is your imagination!): potatoes (of any variety), cauliflower, broccoli, squash, brussels sprouts, eggplant, asparagus, leeks, tomatoes, etc.
Side note – totally crushing on these gorgeous purple spring onions!
Tofu is the perfect plant protein for a sheet pan dinner. If you’re not vegan/vegetarian, you can substitute with chicken or fish. (Here’s a tofu brand we’ve been loving lately!) We like our tofu extra crispy, so we briefly seared it in a pan before adding to the sheet pan. Yes, this adds an extra step (and another dish to clean), but it just won’t get that crispy in the oven. If you don’t care either way and just want to keep things as simple as possible, it’s fine to skip this step altogether.
While the vegetables and tofu are in the oven, we whisk together a quick herb sauce/oil to drizzle over everything. This, too, can be customized based on the herbs you have on hand. We chose tarragon, mint and dill, whisked together with olive oil, lemon, salt, pepper and some sesame seeds. This carrot top pesto would also be delicious – and it helps reduce food waste!
Looking for more easy weeknight dinners? Try these:
- Taco Stuffed Avocados (Vegan) – one of our favorite options for meal prep. You can make the filling ahead of time and store in the fridge.
- Creamy Vegan Roasted Red Pepper Pasta – nothing fancy, just pasta of your choice, a silky/smooth vegan sauce and some herbs + pine nuts.
- White Bean & Kale Soup – can’t go wrong with soup for a weeknight dinner. Made this for dinner last night and my husband took the leftovers for lunch today!
- Harissa Roasted Carrots with toasted hazelnuts and pomegranates. We served ours over a bed of hummus (homemade or store-bought is up to you!)
We’d love to hear from you about how you pull together quick, healthy dinners for the whole family. Want to see more meal prep and/or quick and easy meals? Drop a comment below and let us know!Print
This roasted vegetable and tofu sheet pan dinner is the answer to busy weeknights. Plenty of plant protein, more than a few servings of veggies and an herb sauce/pesto to bring it all together.
- 14 oz extra firm tofu, patted dry (or pressed to remove moisture) and sliced into triangles
- 1 1/2 tbsp arrowroot starch or cornstarch
- 5 tbsp olive oil, divided
- 1 small bunch of radishes, greens removed and halved
- 1 watermelon radish, sliced thinly
- 1 bulb fennel, sliced thinly
- 1 large purple sweet potato, diced
- 1/2 head of romanesco or cauliflower
- 4 spring onion bulbs, sliced in half lengthwise
- 1 small beet, diced
- Salt and pepper to taste
Lemony herb sauce/oil:
- 1/2 cup olive oil
- 2 1/2 tbsp lemon juice
- 2 tsp agave
- 1 tbsp tarragon, chopped finely
- 1 tbsp fresh mint, chopped finely
- 1 tbsp dill, chopped finely
- 2 tsp sesame seeds
- 3/4–1 tsp fine sea salt
- 1/2 tsp black pepper
- Preheat oven to 375 F.
- Heat 1 tbsp oil in a large pan.
- Drain tofu, pat dry and slice into 8 triangles. Gently toss tofu in cornstarch or arrowroot – you can do this either in a plastic bag or in a bowl, just make sure to coat evenly.
- Carefully place tofu in pan and cook for about 5 minutes on each side, until crispy and golden brown. Sprinkle each side with some salt and pepper.
- Meanwhile, prep all vegetables, drizzle with remaining oil, season with salt and pepper and toss well to coat evenly.
- Place everything on parchment paper-lined sheet pan, including tofu.
- Roast for 40-45 minutes, until all vegetables are tender.
Lemony herb sauce/oil:
- Whisk all ingredients until well combined. Serve over roasted vegetables and tofu. Save leftovers in airtight container in fridge!
Keywords: vegan sheet pan dinner