This entire tofu dinner cooks up on a single sheet pan! It’s made with baked tofu, potatoes, and healthy veggies in a savory rosemary lemon dressing. This vegan meal is super easy, absolutely delicious, and great for busy weeknights!
Sheet pan meals are where it’s at when you’re looking for a delicious and easy dinner that still has nice variety of ingredients. I posted a recipe for sheet pan tofu bowls a while back, and I’ve gotten some great feedback on them. (They are hella delicious!). But, because they are bowls, they’re not as easy as they could be. The main ingredients cook on sheet pans, but you’ve got to make sauce and rice. I decided it was time to create an entire dinner that could cook on one baking sheet, and that’s where this sheet pan tofu dinner was born!
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This is one heck of a hearty, delicious meal. The rosemary lemon marinade tastes so good on all of components, all of which go great together. My husband commented that he felt compelled to get a little bit of everything in every bite!
It’s also really easy to throw together. The ingredients go on to the baking sheet in stages, and the instructions are pretty detailed, but trust me — it’s really simple! Make this once and you’ll have the formula down pat, and soon you’ll be customizing it or coming up with your own sheet pan meal ideas!
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Olive oil. We’re going for flavor here, so I don’t recommend swapping this with another type of oil.
- Lemon juice. Freshly squeezed juice is essential for making your marinade taste great.
- Garlic.
- Rosemary. Fresh rosemary is key. Rosemary is one of the few ingredients that I almost never use dried. You only need a tablespoon, so you’ll probably have some leftover. Use it in another recipe like my rosemary white bean soup, rosemary hasselback potatoes, or rosemary mushroom stew.
- Lemon zest.
- Salt & pepper.
- Tofu. This recipe works best with extra-firm tofu. You’ll need to press it before using it. Super-firm tofu doesn’t need to be pressed, and while it can be used in this recipe, it’s not as good at soaking up marinade as extra-firm.
- Yellow potatoes. I like yellow potatoes best with this dish, but other types of potatoes will work just fine. You could even use sweet potatoes!
- Broccoli.
- Red bell pepper.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Make your marinade. Stir the olive oil, lemon juice, minced garlic, finely chopped rosemary, lemon zest, salt and pepper together in a shallow dish.
Steps 2 & 3: Cut your tofu into bite-sized triangles, about ½ inch thick. Place the tofu into the dish with the marinade, give it a stir, and let it soak for about a half hour.
Steps 4 & 5: Preheat the oven to 400°F. Arrange your tofu pieces on a baking sheet. Try to keep them in one area so that you have room for your potatoes when it’s time to add them. Pop the baking sheet into the oven for fifteen minutes.
Tip: You can actually let your tofu marinate for up to twenty-four hours. Cover the dish and put it in the fridge if you do this. Then make sure to take it out about a half hour before you get cooking.
Step 6: Cut your potatoes into bite-sized pieces while the tofu bakes, then place them in the dish with the leftover marinade, and toss to coat them in it.
Step 7: Take the baking sheet out of the oven and add the potatoes. You should have a nice open space to add them to. Pop it back into the oven for five minutes.
Steps 8 & 9: Take the baking sheet out again and add the broccoli and pepper. Drizzle them with last bit of marinade, then toss everything up and stick the baking sheet back in the oven to finish roasting.
Step 10: Your tofu sheet pan dinner is done when the veggies and potatoes are tender and browned, and the tofu has shrunken and darkened. Give everything a sprinkle with some more salt — as much as you like.
Step 11: Split your sheet pan dinner up among three or so plates, then dig in!
Leftovers & Storage
Leftovers of this recipe will keep in an airtight container in the fridge for about three days. The best way to reheat it is by placing each portion on a microwave-safe dish and zapping it for two to four minutes.
Variations
- Try different veggies. Switch out the broccoli and peppers with other veggies, like carrots, cauliflower, Brussels sprouts, or asparagus. Try using sweet potatoes in place of the yellow potatoes.
- Make it a bowl. Skip the potatoes (or keep them if you love carbs like I do) and serve the tofu and veggies over a bed of rice, quinoa, or creamy polenta.
- Sheet pan tempeh. If you’re a tempeh lover, use in in place of tofu in this recipe.
Frequently Asked Questions
It sure is!
This isn’t a big deal, and you have a couple of options. First, you can make more! You should have time to do that while the tofu starts to bake. If you’re out of ingredients or don’t feel like making more, simply drizzle the potatoes and veggies with a couple teaspoons of olive oil.
Aside from doubling the ingredients, you’ll just need a larger dish for marinating your tofu, and an extra large baking sheet (or two regular-sized ones).
More Easy Tofu Dinners
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Rosemary Lemon Tofu Sheet Pan Dinner
This entire tofu dinner cooks up on a single sheet pan! It’s made with baked tofu, potatoes, and healthy veggies in a savory rosemary lemon dressing. This vegan meal is super easy, absolutely delicious, and great for busy weeknights!
Ingredients
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon lemon zest
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 (14 ounce/396 gram) package extra-firm tofu, drained and pressed
- 12 ounces yellow potatoes
- 1 small broccoli crown, broken into florets
- 1 medium red bell pepper, roughly chopped (bite-sized pieces)
Instructions
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Stir the olive oil, lemon juice, garlic, rosemary, lemon zest, ½ teaspoon of salt, and ½ teaspoon of black pepper together in a shallow dish.
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Cut the tofu into about eight slabs, about ½ thick each, then cut each slab in half to make two squares. Cut each square in half diagonally to create triangles. You should end up with thirty two triangles (Note 1).
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Place the tofu into the dish with the olive oil mixture, and gently stir to coat the tofu in the dressing. Let the tofu marinade for about 30 minutes (Notes 2 and 3).
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Preheat the oven to 400°F.
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Arrange the tofu triangles in a single layer on a 10 x 15 inch (or larger) baking sheet, reserving any excess marinade in the dish. I like to confine them to one area of the baking sheet so there’s room for the potatoes, which you’ll add later. Place the baking sheet into the oven and set the timer for 15 minutes.
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While the tofu bakes, cut the potatoes into bite sized pieces. Typical yellow potatoes can be quartered, but larger ones may need to be cut into more pieces, and very small ones can be halved or even left whole. Place the potatoes into the dish with the marinade and gently toss to coat them in the marinade.
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Once the timer goes off, remove the baking sheet from the oven. Arrange the potatoes in a single layer in the empty space on the baking sheet, reserving any leftover marinade in the dish. Place the baking sheet back into the oven and set the timer for five minutes.
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When the timer goes off, remove the baking sheet from the oven again, then place the broccoli and pepper on the baking sheet. Drizzle them with any remaining marinade. You can stir everything up at this point, but try to get the ingredients in as even a layer as you can.
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Place the baking sheet back into the oven and roast everything for 20 minutes more, or until the vegetables are tender and lightly browned, the potatoes are easily pierced with a fork, and the tofu pieces have shrunken and darkened slightlly.
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Remove the baking sheet from the oven and sprinkle everything with additional salt to taste (I use about another ½ teaspoon).
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Divide onto plates and serve.
Notes
- The exact number and even shape of the tofu pieces isn’t super important. You can cut it into cubes, rectangles, or strips if you’d like. Just get it into bite-sized pieces.
- You can skip marinating the tofu if you’re pressed for time.
- You can also marinate the tofu for up to twenty-four hours. Just make sure to cover the dish and place it in the fridge if marinating it for more than two hours. Take the dish out of the fridge about 30 minutes before you get cooking. This will give the marinade time to warm up and loosen up.
Nutrition
Calories: 368kcal | Carbohydrates: 33g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 509mg | Potassium: 1077mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1815IU | Vitamin C: 159mg | Calcium: 108mg | Iron: 4mg
