Tofu Sheet Pan Dinner, served with Peanut Sauce

At a glance

What stands out: This straightforward sheet pan dinner (one pan!) is a meatless main dish that is flavorful and exciting.

How long it takes: 45 minutes, plus 30 minutes to press tofu
Equipment you’ll need: large sheet pan
Servings: 4

Why we Love Sheet Pan Dinners

You’ll find plenty of sheet pan dinners on our site with chicken, steak, sausage, salmon, meatloaf, and even turkey. We love sheet pan dinners for so many reasons:

Straightforward to mix: Cut up a bunch of veggies, throw them on a sheet pan with a protein of your choice, and bake. So straightforward!

Straightforward clean up: There’s only one pan to wash.

Lots of veggies: Sheet pan dinners always include lots of lighter roasted vegetables. We're a huge fan of how vegetables turn out when they are roasted.

All-in-one main dish: Sheet pan dinners are a well-rounded meal with protein and veggies. Often, potatoes or another starch are included right on the sheet pan as well.

Straightforward Tofu Sheet Pan Dinner

Meatless/vegetarian. We've found that extra firm tofu adapts evenly to a sheet pan dinner (try our General Tso’s tofu sheet pan dinner, too!). Accompanied by colorful veggies, and served with a truly memorable peanut sauce, this tofu sheet pan dinner is exciting, rich, and lighter, too. It’s a stir fry on a sheet pan!

Stir fry and rich peanut sauce. This recipe has two main components: the roasted tofu/vegetable blend and a straightforward peanut sauce. The sauce can be mixed into the stir fry or served separately. It can even be omitted or another sauce could be substituted. The sheet pan dinner can be served with steamed rice or it can easily stand alone.

Versatile. The recipe is straightforward to adapt to your preferences. Use different vegetables, if you like. Look in your fridge and use what you have. Substitute the vegetables you like best. We use a classic blend of broccoli, carrots, bell peppers, and onion but almost any other vegetable will work.

Have Peanut Allergies?

Don’t worry, you can still enjoy this recipe. Since our children have severe nut allergies, we substitute sunflower seed butter (sun butter) for the peanut butter. It’s pretty difficult to tell the difference in this flavorful sauce and it’s rich with either. Similarly, the sesame oil can be omitted, if necessary.

What goes in

• Tofu: Choose extra-firm tofu. Softer varieties won’t work well with this recipe. The tofu is tossed with soy sauce to add flavor, and cornstarch to help it get crispy.
• Carrots, Onion, Broccoli, Red Bell Pepper: You’ll love this colorful and lighter assortment of vegetables. They are all relatively firm vegetables which need about the same amount of time to cook. The veggies are tossed with simple seasonings and olive oil.
• Peanut Butter (or sunflower seed butter or almond butter): Nut butter is the base of the sauce. It is nutritious, a little creamy, and so, so good. Creamy peanut butter is preferable, as opposed to crunchy.
• Sweet Chili Sauce: This condiment is bright red in color and is made with red chili peppers, rice vinegar, and sweeteners. It’s both spicy and sweet. Sweet chili sauce can be used as a dipping sauce for egg rolls or crab rangoon (crab cheese wontons), among other things.
• Rice Vinegar: Sometimes called rice wine vinegar, rice vinegar is often used in Asian-style recipes. Avoid seasoned rice vinegar which contains added salt and sugar.
• Toasted Sesame Oil: Not to be confused with plain sesame oil which is often used for frying, toasted sesame oil is dark brown and strongly flavored.
• Ginger Root: There’s no substitute for fresh ginger in our mind. Buy a section of ginger root in the produce section of the grocery store. It’s light brown in color and looks like a thick gnarled root. Peel it using a vegetable peeler or the edge of a spoon.
• Garlic: A clove of fresh garlic is also included in the sauce. You may use more or less, according to your taste.

Sheet Pan: A Cook's Friend

There’s only one piece of essential equipment you’ll need for this recipe and that’s a half sheet pan. You’ll find that a sheet pan (or two) may be one of the most used items in your kitchen. A half sheet pan is a large baking pan, 13 x 18 inches, with a 1 inch rim.

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How it comes together

Press the tofu. The easiest way to press tofu is with a tofu press. If you don’t have a press, cut the tofu into ½-inch cubes.

Spread the cubes on a paper towel-lined sheet pan. If you prefer, use a lint-free dish towel. Spread more toweling on top, then another sheet pan or cutting board (something large and flat).

Place a heavy can or cast iron frying pan on top of that. You’ve created your own tofu press! Allow the tofu to drain for a half hour or so.

Prep the vegetables. While the tofu is draining, peel the carrots and slice them evenly. Cut the onion and bell pepper into approximately one inch chunks. Separate the broccoli into evenly sized florets and rinse it well.

Roasting Tip #1

When roasting vegetables for any recipe, it’s best if they are quite dry. Excess moisture produces steam in a hot oven and instead of roasting, the vegetables will steam. They’ll still taste good but won’t have the great texture you’re looking for.

Season vegetables. Place the vegetables in a large bowl and add the oil and seasonings. Toss them around until they are coated with the oil; arrange them on the sheet pan.

Season tofu. When the tofu is ready, put it into the empty bowl you used for the vegetables. Add the soy sauce and another tablespoon of oil, and stir. Sprinkle the cornstarch over the tofu and toss lightly.

Arrange in pan. Add the tofu to the pan with the vegetables, in a single layer as much as possible.

Cook rice. If you plan on serving this meal with steamed rice, you’ll want to get that started about now. Did you know you can use your Instant Pot to make rice? It’s straightforward and turns out great every time. Try Instant Pot jasmine rice, Instant Pot white rice, or Instant Pot brown rice.

Roasting Tip #2

Always preheat your oven and position the rack in the center. A good hot oven produces a standby results. If the oven is still preheating when you put the pan in, the contents may brown too quickly on the bottom.

Roast tofu and vegetables. Pop the sheet pan into the oven. Roast for about thirty minutes, or until everything is lightly browned and crisp.

Stir up the sauce. Measure out the sauce ingredients into a small bowl or measuring cup. A small whisk is a standby tool to produce a nice smooth sauce, but if you don’t have one, use a fork. Taste the sauce to check the seasoning; adjust, if necessary.

Add sauce. Drizzle the peanut sauce over the contents of the sheet pan or serve the sauce separately. It’s up to you.

Serve. Put a big scoop of the tofu and vegetable mixture on steamed rice (or not, if you prefer), garnished with sliced green onions and chopped peanuts.

Ways to change it

• Switch up the veggies. Choose vegetables that are firm and crisp so they cook in the same amount of time. Try cauliflower, Brussels sprouts, cubed sweet potato, celery, green beans, parsnips, or turnips.
• Use a different protein. If you’re not a fan of tofu, substitute cubed boneless skinless chicken for the tofu.
• Try another sauce. Drizzle the vegetables and tofu with hot honey instead. You can make any sauce that you prefer, or buy a jar of sauce in the Asian foods section. Yum yum sauce or bang bang sauce are popular sauces that can be drizzled on after the meal is baked à la Japanese hibachi-style restaurants.
• Looking for more ways to make crispy baked tofu? Try crispy air fryer tofu, baked sesame tofu, or all purpose baked tofu.

Make-Ahead Ideas

Get a head start on this recipe. Press the tofu overnight in the refrigerator. Prep the veggies and refrigerate them in an airtight container. Make the sauce and refrigerate it. You can do all of this prep work at least a day in advance. Dinner will come together in a snap when you’re ready to cook.

Keeping leftovers

Refrigerate: Store any leftovers in a covered container. They’ll keep for up to 3 days in the refrigerator.

Reheat: Individual portions can be reheated in the microwave in one minute intervals. Larger amounts can be reheated gently in a skillet.

Free Meal Plans

Interested in weekly meal plans that include this recipe? Take a look at our Meal Plan #32, Meal Plan #68, or Meal Plan #100. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let us do the planning for you this week!

Browse Meal Plans

• Yield: 4
• Prep: 20 minutes
• Cook: 25 minutes
• Total: 1 hour 15 minutes

Ingredients

• 1 package (14 ounces) extra-firm tofu
• 3 tablespoons olive oil, divided
• ¼ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper
• ¼ teaspoon garlic powder
• 2 medium carrots (peeled and cut into ¼ -inch slices)
• 1 small red onion (cut into 1 inch pieces)
• 1 red bell pepper (cut into 1 inch pieces)
• 2 cups broccoli florets (one small crown)
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon cornstarch

For Sauce:

• ¼ cup creamy peanut butter (can use sunflower seed or almond butter, if you prefer)
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons sweet chili sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon grated ginger root
• 1 clove garlic, minced

For Serving:

• steamed rice
• green onions and/or chopped salted peanuts (for garnish)

Method

1. Remove the tofu from the package, discarding the water. Pat the block of tofu dry with paper towels. Use a tofu press to press out excess moisture for 30 minutes (see note if you don't have a tofu press).
2. Cut the tofu into squares about ½ -inch large (this doesn’t have to be perfect, but make sure they’re somewhat similar in size so they cook evenly).
3. Preheat oven to 400ºF.
4. In a large bowl, mix together 2 tablespoons olive oil, salt, pepper, and garlic powder. Add carrots, onion, bell pepper, and broccoli. Mix well to coat. Arrange in a single layer on sheet pan.
5. To same bowl, add the drained tofu, 1 tablespoon olive oil, and soy sauce; toss to combine. Sprinkle with cornstarch, gently stirring to coat all of the pieces of tofu with cornstarch.
6. Add tofu to sheet pan with vegetables, arranging into a single layer. Bake for 25 minutes or until tofu is golden brown and crispy, stirring once after 15 minutes.
7. Meanwhile, make the sauce. Combine all sauce ingredients in a small bowl or measuring cup with a whisk or fork.
8. When the tofu and vegetables are done cooking, drizzle with sauce, stirring to combine if desired. Alternatively, sauce can be served on the side.
9. Serve with steamed rice, if desired, and garnish with sliced green onions and chopped salted peanuts.

Notes

If you don’t have a tofu press: Line a rimmed baking sheet with paper towel or lint-free towel, and place cubed tofu in an even layer on top of towel. Place another towel layer on top, and then place something flat on top (like a cutting board or another baking sheet, with a cast iron pan or cans). Let tofu drain for 30 minutes.

Serving suggestions: Roasted vegetables and tofu can be served without sauce or with another sauce of your choice. We like to serve this sheet pan dinner with steamed rice. Try Instant Pot jasmine rice. It turns out evenly every time.

Vegetables: Feel free to substitute different vegetables if you like.