Sheet Pan Tofu

Sheet pan tofu is perfect for weeknight cooking. Asian-style tofu and perfectly tender veggies are cooked in the same pan, making cleanup a breeze!

Course Vegan Main Dish Recipes

Cuisine Asian-Inspired

Diet Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 187kcal

Author Lyza

Preheat the oven to 450°F and place the rack in the center. Line the baking sheet with parchment paper.
Combine the olive oil, hoisin sauce, garlic powder, rice vinegar, maple syrup, and Sambal Oelek. Set aside.
Cut the tofu into triangles about 1/4 inch thick and press to remove the water.
Arrange the tofu triangles in a single layer on the prepared sheet pan. Drizzle with about half of the marinade and toss together until well coated.
Place in the oven and cook the tofu for 15 minutes.
Remove the baking sheet from the oven. Turn the tofu over and push them to one side of the sheet pan.
Arrange the vegetables in rows on the sheet pan, pour the rest of the marinade over them, and cook for another 15 minutes.
Remove from the oven and season to taste. Serve with rice. Enjoy!

If you're in a hurry and don't mind your tofu being less crispy, you can cook it for only 15 minutes, the same time you cook the veggies.
Maple syrup can be substituted with agave syrup in this sheet pan tofu recipe.
For leftovers, transfer the tofu and veggie dish to an airtight container and keep it in the fridge for up to 5 days. You can also freeze it for up to 3 months.