Sheet Pan Tofu and Veggies

Name: Sheet Pan Tofu and Veggies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 pounds extra firm tofu; ¼ cup freshly squeezed orange juice; ¼ cup Mirin ((sweet rice wine)); 3 tablespoons neutral oil ((like vegetable or avocado)); 2 tablespoons low sodium Tamari or soy sauce; 1 tablespoon ginger pulp, (freshly grated); 1 tablespoon garlic, (minced); 1½ teaspoons granulated sugar; 1 teaspoon chili paste; neutral oil for the pan ((like vegetable or avocado)); 1½ cups (about 6-ounces) Shiitake mushrooms, (washed and dried, thinly sliced); 1 cup carrots, (made into "ribbons"); 1 cup red bell peppers, (washed and dried, thinly sliced ); 4 scallions (washed and dried, finely chopped); 1 cup bean sprouts, (washed and dried); freshly ground black pepper

May 12, 2024 · by Valentina · 35 Comments

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Sheet Pan Tofu and Veggies is a very hearty and satisfying vegan, gluten-free dish and even meat eaters love it! It's an easy and healthy dinner for a weeknight, and impressive enough for a weekend get together.

Sheet pan packed with a tofu base and stir-fried colorful veggies on top.

This is a tofu pizza of sorts, with the tofu acting as the crust and Asian-inspired stir-fried veggies as the toppings.

Sheet Pan Tofu and Veggies can easily be whipped up and you can even make most of it a day ahead of time.

While it's excellent with a side of rice or a salad, it can absolutely stand on its own as a one-pan dinner.

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Key Ingredients
How to Make it
Variations
Recipe Tips
Serving Suggestions
Making it Ahead
More Must-Try Tofu Recipes
Sheet Pan Tofu and Veggies Recipe

Key Ingredients

Carrot ribbons, chopped green onion, sliced red peppers and mushrooms and pile of mung bean sprouts on a cutting board.

extra firm tofu - Since the tofu is base of this recipe, using a very firm tofu is important so it doesn't fall apart.
orange juice - Preferably freshly squeezed. For a substitute, you can use lime juice, but use half the amount.
soy sauce or tamari - Preferably low sodium. Tamari is slightly thicker and richer than regular soy sauce, and it's usually gluten-free.
mirin - This is a sweet rice wine and you should be able to find it in any Asian market and is many larger grocery stores. Good substitutes for Mirin include sake, apple juice and rice vinegar.
neutral oil - Like vegetable, avocado or grapeseed.
sugar - Just a bit!
fresh ginger - Fresh ginger root should be firm and feel heavy for their size.
fresh garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old and likely bitter. Raw garlic cloves should be firm without any dark spots. (Pro tip: if there are green shoots in your garlic cloves, slice them in half, lengthwise, and remove the green root with the tip of a knife. The rest of the clove should still be good.)
Shiitake mushrooms - Look for shiitakes with the thickest caps you can find, and avoid those that look wet, slimy, or shriveled. If possible, choose mushrooms whose caps are domed and curled under, which is a sign of freshness. Good substitutes for Shiitakes are Oyster mushrooms, Crimini and Portobellos. (Oyster would be my first choice.)
chili paste. I use Sambal Oelek. The touch of heat is excellent with the subtle sweet flavor from the orange juice. Gochujang and Sriracha are both good substitutes for chili paste. I would use these to taste because their levels of heat will vary.
carrots - Choose firm, plump carrots, preferably without little roots on the bottom.
red bell peppers - A good pepper should be firm, deeply colored and slightly shiny.
scallions (green onions) - Select firm scallions that are bright green on top with creamy white bottoms.
Mung bean sprouts - Mung beans sprouts are typically the easiest to find. They come in cans and fresh. Fresh is best! If you need a substitute, I like to use Enoki mushrooms or bok choy.

(See recipe card below for quantities.)

How to Make it

- Preheat the oven to 400°F and adjust a rack to the center.  

- Add a double layer of paper towels to a sheet pan or a dry cutting board. Cut the tofu into ¼ to ½ inch rectangular slices, and place them in a single layer on the paper towels as you go. Then place another double layer of paper towels on top of the slices and gently press down. Leave this for about 5 minutes, and then repeat this process. (You can do the next steps — the sauce and vegetable prep, while the tofu is draining.)  

Block of tofu on wood surface being sliced into rectangular pieces.

Rectangular slices of tofu being dried between paper towels on wood surface.

- Whisk all of the sauce ingredients together until evenly blended. Set aside.  

- Coat the bottom of a large sauté pan with the oil and place it over high heat. Once the oil is hot, add the mushrooms. Sauté, stirring often, until they’re soft and beginning to turn golden, about 7 minutes. Turn off the heat and set aside.  --

Raw sliced Shiitake mushrooms in a saute pan.

Golden brown, cooked and sliced Shiitake mushrooms in a saute pan.

- To make the carrot peels, use a vegetable peeler. As usual, when you peel carrots, you will throw out the first layer of peels. Then, instead of grating or cutting the carrots, continue to use the vegetable peeler to peel the carrots until the entire thing is a pile of peels.

Small pile of carrot ribbons with vegetable peeler on a cutting board.

  - Now add the carrot peels, red peppers, scallions and bean sprouts to the mushrooms and stir to combine all of the ingredients.  

Saute pan full with carrot ribbons, chopped green onions, shiitake mushroom slices and thinly sliced red bell pepper.

- Line a sheet pan with parchment paper and add the tofu slices to it in a single layer.

- Evenly drizzle the tofu slices with about ⅔ of the sauce, and sprinkle with pepper.

Sheet pan completely lined with rectangles of tofu that's been drizzled with a garlic ginger sauce.

- Drizzle the remaining sauce into the vegetables and mix. Then evenly distribute the vegetables over the tofu.  

- Place the sheet pan in the preheated 400°F oven and bake until the edges of the tofu are golden, about 25 minutes.  

Sheet pan covered with stir-fried veggies over tofu.

- Separate the slices and serve!

Sheet pan tofu and veggies cut into slices on a blue dish.

Variations

Try it with fish! You can make the same recipe with fish and it's delicious. When I do this I use salmon or cod, but almost any fish will work well. Follow the same instructions, only it should come out of the oven as soon as the fish is cooked through, which for most fish will only be about 10 to 12 minutes.

Recipe Tips

Be sure to get as much moisture out of the tofu as you can, so it will better absorb the flavors of the sauce and stir-fried veggies.
Instead of making carrot ribbons, you can also grate the carrots, or if you need to save time, you can even purchase grated carrots.

Serving Suggestions

Sheet Pan Tofu is fantastic with a delicious side of rice. I especially like it with Cilantro Coconut Rice and Miso Fried Rice.
Pickled Ginger Salad with Wasabi Dressing, Mango Salad with Basil and Cucumber Avocado Salad are all great with the tofu and veggies.
I think it can also stand on its own as a meal.

Making it Ahead

Sheet Pan Tofu and Veggies is made even more appealing because it can mostly be made ahead of time.

The entire veggie stir-fry and marinade/sauce can be made a day in advance.
Keep the sauce in a tightly sealed container at room temperature and the veggies in a tightly sealed container in the refrigerator.
Then about 45 minutes ahead of time, preheat the oven, assemble and bake!

More Must-Try Tofu Recipes

Miso Garlic Tofu
Vegetarian Chili with Tofu
Tofu "Sashimi" with Basil
Vegetarian Mint Stir Fry with Tofu Noodles
Sesame Sriracha Honey Glazed Tofu
Thai Tofu Satay with Peanut Sauce

Close up of 3 slices of Baked Tofu Ginger Vegetables on an elevated, ceramic dish.

I hope you love sheet pan tofu as much as my family and I do!