Sheet Pan Tofu with Spring Vegetables

When I think of easy weeknight dinners, Sheet Pan Tofu with Spring Vegetables always comes to mind. It’s one of those recipes that makes you feel good about what you’re eating without sacrificing flavor. As the weather warms up and fresh produce comes into season, I love using vibrant vegetables that not only add color to the plate but also pack a nutritional punch. I remember the first time I made this dish; the aroma of roasting tofu and asparagus filled my kitchen, making my mouth water before I even sat down to eat. It’s incredible how simple ingredients can come together to create such a delightful meal. Whether you’re looking to impress guests or just want a cozy dinner for yourself, this recipe delivers.

What to Gather for Sheet Pan Tofu with Spring Vegetables

Gathering the right ingredients is crucial for making this dish sing. Each element plays a vital role, bringing together unique flavors and textures. The key players here are the tofu, which provides protein and substance; the fresh vegetables that add color and crunch; and the marinade that infuses everything with zest. Together, they create a harmonious blend that is both satisfying and nourishing.

• 14-16 ounces extra firm tofu, pressed – This is the main protein source for our dish. Using extra firm tofu ensures it holds its shape during cooking, allowing for a nice texture when roasted.
• 2 tablespoons olive oil – A staple in many kitchens, olive oil adds a rich flavor and helps the tofu and vegetables roast beautifully.
• 2 tablespoons lemon juice – Brightening the dish, lemon juice not only adds acidity but also enhances the flavors of the other ingredients.
• 1/2 teaspoon garlic powder – This ingredient brings a savory depth to the marinade without overwhelming the other flavors.
• 1/2 teaspoon black pepper – A dash of black pepper adds a subtle heat, complementing the other spices used.
• 1/2 teaspoon salt – Seasoning is crucial, and salt helps to elevate the overall flavors of the dish.
• 1 1/2 tablespoons olive oil – Additional olive oil is used for seasoning the vegetables, ensuring they roast to perfection.
• 1 teaspoon Dijon mustard – Adds a tangy note that contrasts nicely with the sweetness of the roasted vegetables.
• 1/2 teaspoon garlic powder – Another sprinkle of garlic powder enhances the flavor profile of our seasoned vegetables.
• Black pepper to taste – Adding more black pepper allows you to customize the heat level to your preference.
• 1/2 teaspoon salt – Ensures the vegetables are well-seasoned and flavorful.
• 1 bunch asparagus, ends trimmed and cut into 2” pieces – A key vegetable in this dish, asparagus adds a delightful crunch and is packed with nutrients.
• 8.5 ounces canned artichoke hearts, drained, rinsed, and cut in half – These add a unique flavor and texture that complements the other ingredients beautifully.
• 4 ounces radishes, ends trimmed and cut in half – Radishes provide a peppery bite that balances the sweetness of the roasted tofu and artichokes.
• 2 tablespoons chopped fresh dill – Fresh herbs like dill brighten the dish and provide an aromatic finish.
• Lemon Pepper Orzo or cooked rice, for serving (optional) – Serving over a grain adds heartiness, making this dish even more satisfying.

The Method for Sheet Pan Tofu with Spring Vegetables

Cooking this dish is as fun as it is easy! We’ll start with prepping our ingredients and then move on to baking them to perfection. Each step is simple and intuitive, perfect for any level of cook. Let’s dive into the deliciousness!

1. Preheat the oven to 415F. Setting your oven to the right temperature is key to achieving that crispy texture on the tofu. I like to use a silicone baking mat on my large baking sheet for easy cleanup, but if you don’t have one, a nonstick baking sheet will do just fine.

2. Marinate the Tofu. Begin by cutting the tofu into small triangles. Place them in a small container and prepare the marinade. In a separate jar, combine olive oil, lemon juice, garlic powder, black pepper, and salt. Shake until emulsified. Pour this delightful marinade over the tofu and gently toss until each piece is coated. Let it sit for 15 minutes if you’re short on time, or overnight in the fridge for a deeper flavor.

3. Bake the Tofu. Now, transfer the marinated tofu to the prepared baking sheet, making sure to leave about 2 inches between each piece. This spacing allows for even roasting. Bake it on the top rack for 20 minutes. You’ll know it’s ready when it starts to turn golden and crispy.

4. Season the Vegetables. In a medium bowl, whisk together the remaining olive oil, Dijon mustard, garlic powder, black pepper, and salt. Add the asparagus, artichoke hearts, and radishes to the bowl, ensuring they’re well coated with the seasoning. This step ensures that all the vegetables are packed with flavor.

5. Final Bake. After the tofu has baked for 20 minutes, carefully take it out of the oven. Flip each piece over for even browning. Now add the seasoned vegetables to the remaining space on the baking sheet. Spread everything out evenly and return it to the oven. Bake for an additional 15 to 20 minutes. The vegetables should be tender and slightly caramelized, while the tofu will be nicely crisp.

6. Serve. Once everything is done, remove the baking sheet from the oven and sprinkle the dish with freshly chopped dill. Serve the Sheet Pan Tofu with Spring Vegetables warm, either as is or over a bed of Lemon Pepper Orzo or cooked rice. Don’t forget to store any leftovers in the fridge, where they’ll keep for up to 5 days!

Helpful Hints

Cooking can be a bit of an adventure, and I love sharing tips to make things easier. Whether you’re a seasoned pro or a beginner in the kitchen, these hints will help you create the best Sheet Pan Tofu with Spring Vegetables!

• Storage: Store leftover Sheet Pan Tofu with Spring Vegetables in an airtight container in the fridge for up to 5 days. This makes for a perfect lunch option!
• Freezing: While this dish is best fresh, you can freeze portions for up to 3 months. Just ensure you thaw it in the fridge before reheating.
• Pairing: Serve this dish with a simple mixed greens salad or crusty bread for a complete meal.
• Variations: Feel free to swap the asparagus for seasonal vegetables like zucchini or bell peppers for a different flavor profile.
• Marinade Boost: Add a splash of your favorite hot sauce to the marinade for a bit of heat!

Serve This Sheet Pan Tofu with Spring Vegetables With

If you’re looking to build the perfect meal around your Sheet Pan Tofu with Spring Vegetables, consider the following suggestions. These pairings will elevate your dining experience and ensure a well-rounded meal.

• Quinoa Salad: A light, refreshing quinoa salad makes a great side dish, balancing the flavors of the tofu and vegetables.
• Garlic Bread: For a comforting addition, serve with warm garlic bread to soak up all those delicious flavors.
• Seasonal Fruit: Fresh fruit, such as berries or citrus, can cleanse the palate and add sweetness.
• Herbed Rice: Pair with herbed rice or Lemon Pepper Orzo to complement the dish’s flavors.
• Light Soup: A light soup, like a vegetable minestrone, can be a satisfying starter before the main dish.
• Sparking Water: Enjoy with a glass of sparkling water with a slice of lemon for a refreshing drink option.

FAQ

Conclusion

The Sheet Pan Tofu with Spring Vegetables is truly a standout dish that brings together fresh ingredients and simple preparation for a delightful meal. Its vibrant colors and flavors make it a perfect choice for any occasion. I encourage you to give it a try; you’ll be pleasantly surprised at how satisfying and delicious it is. Cook it, share it, and enjoy every bite!

Sheet Pan Tofu with Spring Vegetables

The ultimate comfort food, Sheet Pan Tofu with Spring Vegetables is a vibrant and nourishing dish that combines crispy tofu with fresh seasonal vegetables. Perfect for a quick weeknight dinner or meal prep, this easy recipe is sure to satisfy your cravings. Make it tonight for a delightful and healthy meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 14-16 ounces extra firm tofu
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 1/2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• to taste black pepper
• 1/2 teaspoon salt
• 1 bunch asparagus, ends trimmed and cut into 2” pieces
• 8.5 ounces canned artichoke hearts, drained, rinsed, and cut in half
• 4 ounces radishes, ends trimmed and cut in half
• 2 tablespoons chopped fresh dill
• Lemon Pepper Orzo or cooked rice, for serving (optional)

Equipment

• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat the oven to 415F. Set a large baking sheet aside and line with a silicone baking mat if it is not nonstick.
2. Cut the tofu into small triangles and place in the bottom of a small container. Add the olive oil, lemon juice, garlic powder, black pepper, and salt to a small jar and shake until emulsified. Pour the marinade over the tofu and gently toss the container until the tofu is coated. Let marinate for 15 minutes, or overnight in the refrigerator for a stronger flavor.
3. Transfer the tofu to a large baking sheet, leaving about 2” between each piece. (Note: discard the extra marinade behind or save it for drizzling on the tofu just before serving, if desired). Bake in the top rack of the oven for 20 minutes.
4. In a medium bowl whisk the oil, mustard, garlic powder, pepper, and salt together. Add the asparagus, artichoke hearts, and radishes and mix well. Set aside.
5. Take the tofu out of the oven, flip it, and scoot it all over to one third of the baking sheet. Transfer the vegetables to the baking sheet and spread them across the remaining two thirds. Return to the top rack of the oven and bake for an additional 15 to 20 minutes.
6. Remove from the oven and top with fresh dill. Serve warm as-is or over rice or Lemon Pepper Orzo. Store any leftovers in the fridge for up to 5 days.

Notes

• Tip 1: Store leftover Sheet Pan Tofu with Spring Vegetables in an airtight container in the fridge for up to 5 days. This makes for a perfect lunch option!
• Tip 2: While this dish is best fresh, you can freeze portions for up to 3 months. Just ensure you thaw it in the fridge before reheating.
• Tip 3: Serve this dish with a simple mixed greens salad or crusty bread for a complete meal.
• Tip 4: Feel free to swap the asparagus for seasonal vegetables like zucchini or bell peppers for a different flavor profile.
• Tip 5: Add a splash of your favorite hot sauce to the marinade for a bit of heat!

Previous PostGreek Cauliflower Pie

Next Post Simple Nutella Quesadillas

Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.