Say hello to an easy peasy weeknight meal! The latest and greatest Sheet Pan Veggie Bake Dinner 🙂
This took me 10 minutes to prep and 30 minutes to bake. It’s delicious and has minimal dishes, which is a major plus in my book. A sheet pan dinner is a perfect way to do some meal prepping too! You could double the batch and make two sheet pans for more lunches or dinners. Also, anything goes, really.
Although I highly recommend baking the tofu, you could swap it for chickpeas. Or you could do all veggies and have a veggie burger on the side with some greens. You could swap in potatoes or butternut squash for a veggie. You could change the spices to what YOU like. This is to spark your creativity and make it work for you! Or you could follow my recipe as is, because it’s super yummy and something I have made three times already. YUM!
You start by pressing the tofu to drain the water which makes it crisp up more while baking, rather than being weighed down with water. It’s super easy. You can use a tofu press or stack the tofu on a flat surface between paper towels, with some heavy books on top to press out the water. I usually leave it for 15-20 minutes.
While the tofu is being pressed, preheat the oven and prep your veggies. Chop them, peel them, whatever you need to do. Then you add a little bit of avocado oil (my fave – but you can swap for grapeseed or coconut), mix and add the spices. I used sea salt, black pepper, turmeric and cayenne – it’s my FAVE combo these days. Feel free to use coconut aminos or tamari, too. You can do all of this in a mixing bowl or directly on the sheet pan, it really doesn’t matter. I separated the veggies out pretty for these pictures but if I was doing this for a regular dinner, I definitely would just toss them all together ha. You totally can though as it does make for a beautiful picture!
Then bake it for 30 minutes and voila! Add some greens and dig in 🙂Print
Easy Vegan Tofu Sheet Pan and Veggie Bake Dinner. Use what you have on hand or what I list in the recipe!
1 14-ounce package of extra-firm organic tofu
1–2 cups broccoli florets
1 bell pepper, chopped
2 large carrots, chopped
1 small yellow squash, chopped
2 tablespoons avocado oil, divided between the tofu and veggies
seasoning, to taste ( I do a mix of sea salt, black pepper, turmeric and cayenne)
Start by prepping the tofu. Open the package and drain the water. Then slice it lengthwise into 4 slices and lay it over two paper towels on a flat surface (like a cutting board). Top it with 2 more paper towels and lay 2 heavy books on top to press out the water. Leave this for 15-20 minutes while you prep the veggies.
Preheat the oven to 375 degrees and line your sheet pan with parchment paper.
Start to prep the veggies. Chop whatever you need to. I usually pick 3-4 veggies. Remember, you can double the recipe and make 2 sheet pans for extra meal prepping! Add veggies to a large mixing bowl with the oil and spices, to your desired amount. After well combined, transfer the veggies to the sheet pan.
After, cube the tofu and add it to the mixing bowl with a little more oil and spices. You can also do all the mixing on the pan but I find mixing the tofu and veggies in a bowl better to coat everything, but either way works.
Transfer the tofu to the sheet pan. Bake for 30 minutes. Enjoy!
I like to serve it alongside some greens with this spicy magic green sauce or basil pesto, or plain avocado 🙂
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