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Sheet Pan Veggie Bake Dinner. Simple, quick and easy! Vegan and gluten free. Tofu and veggies with anti-inflammatory spices.

Sheet Pan Veggie Bake Dinner

  • Author: Shannon Leparski
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Healthy


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

12 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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