Sheet Pan Roasted Veg 🥦
This Sheet Pan Roasted Veg is the hands-off dinner you want on a busy night. Crispy tofu, broccoli, peppers, and red onion roast together on one pan until everything is golden and caramelized. Toss it once, walk away, and dinner is done.
I love how little cleanup this takes. The tofu gets browned on the edges, the vegetables stay colorful, and you can eat it as-is or pile it over rice. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Sheet Pan Dinner 💚
- 🌱 Completely vegan
- 🥘 One pan, hands-off cooking
- 🧈 Crispy roasted tofu
- 🥦 Colorful vegetables
- ⏱️ About 35 minutes total
- 🧊 Great for meal prep
The Secret to Golden Tofu and Veg
Dry the tofu well and give everything space on the pan. Crowding makes it steam instead of roast. High heat is what gives you those browned edges. Toss the vegetables in oil and seasoning first, then add the tofu so both get coated without turning soggy.
Frequently Asked Questions ❓
Do I have to press the tofu? 🧈
Yes, even a quick 10-minute press helps it crisp. Extra-firm tofu works best.
Can I change the vegetables? 🥕
Yes. Zucchini, cauliflower, sweet potato, or mushrooms all roast well. Cut denser veg smaller so they cook at the same time.
How do leftovers keep? 🧊
Refrigerate for up to 4 days. Reheat in the oven or air fryer so the tofu stays crisp.
🌱 Sheet Pan Roasted Veg
Ingredients 🛒
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning
Instructions 👩🍳
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
- Add the tofu, broccoli, peppers, and onion to the pan.
- Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, pepper, and oregano. Toss until coated, then spread into a single layer.
- Roast for 22–25 minutes, flipping once, until the tofu is golden and the vegetables are browned on the edges.
- Serve hot over rice, in a bowl, or with a squeeze of lemon.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 220 |
| Protein | 12g |
| Net carbohydrates | 8g |
| Total carbohydrates | 12g |
| Fiber | 4g |
| Total fat | 14g |
| Sodium | 480mg |
Estimates based on tofu, mixed vegetables, and olive oil. Exact numbers may vary by tofu brand and vegetable mix.
Notes & Tips 💡
- Don’t skip the parchment — it helps the tofu brown without sticking.
- A splash of soy sauce or lemon after roasting makes the flavors pop.
- If your pan is small, use two sheets. Crowding is the enemy of crisp edges.
- This is excellent with tahini, chimichurri, or a simple garlic yogurt sauce.
This Sheet Pan Roasted Veg is golden, easy, and truly hands-off. Dinner from one pan. 🥦🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
