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Roasted Vegetable and Tofu Sheet Pan Dinner

  • Author: Lexi
  • Total Time: 1 hour
  • Yield: Serves 4
  • Diet: Vegan


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 dill, chopped finely
  • 2 tsp sesame seeds
  • 3/4-1 tsp fine sea salt
  • 1/2 tsp black pepper


  1. Preheat oven to 375 F. 
  2. Heat 1 tbsp oil in a large pan. 
  3. 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.
  4. 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. 
  5. Meanwhile, prep all vegetables, drizzle with remaining oil, season with salt and pepper and toss well to coat evenly. 
  6. Place everything on parchment paper-lined sheet pan, including tofu. 
  7. Roast for 40-45 minutes, until all vegetables are tender. 

Lemony herb sauce/oil:

  1. Whisk all ingredients until well combined. Serve over roasted vegetables and tofu. Save leftovers in airtight container in fridge!
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


  • Serving Size:
  • Calories: 426
  • Sugar: 8.3 g
  • Sodium: 767.4 mg
  • Fat: 34.8 g
  • Saturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 23.5 g
  • Fiber: 6.6 g
  • Protein: 10.8 g
  • Cholesterol: 0 mg

Keywords: vegan sheet pan dinner