Cooking On The Weekends

Home » Vegan » Baked Tofu Ginger Vegetables

Baked Tofu Ginger Vegetables

By 27 Comments

Jump to Recipe Pin Recipe

Super tasty Baked Tofu Ginger Vegetables is one of the most hearty and satisfying vegan, gluten-free dishes ever! It’s an easy and healthy dinner for a weeknight, and impressive enough for a weekend get together.3 slices of Baked Tofu Ginger Vegetables on a pretty blue, rectangular ceramic dish.

If you’ve been reading Cooking On The Weekends for a while, you know I love to cook and eat just about everything — from light salads and chocolaty cakes, to fresh seafood and cheesy casseroles — and everything in between!

all of the vegetables for Baked Tofu Ginger Vegetables in a cast iron skillet.

I generally consider myself a mindful eater, and I try to feed my family super healthy meals as much as possible.

Of course, while doing so, I also serve a little dessert. Okay fine, sometimes a lot. 😉

sheet pan filled with slices of tofu and sauce

I’ve been really inspired lately to make dishes that exemplify that mindful eating can be just as hearty and tasty as eating any other way. And that’s exactly what this dish does.

tofu topped with red pepper and other vegetables on sheet pan

I could probably eat all six portions of this tofu, and then lick the plate!  It’s that good.

Baked Tofu Ginger Vegetables right out of the oven, on a baking sheet.

The vegetable baked tofu is baked in a way that it easily absorbs all of the pungent flavors of the sauce, and it’s a vehicle to carry the delicious, delicate vegetables with each bite.

One of the reasons I love working with tofu is in fact how it can handle so many flavors!  I like the texture, and you can pretty much give it the flavors you are int he mood for.

What’s in this recipe?

This recipe has an Asian vibe and the mix of vegetables is incredible with the sauce and tofu. The veggies include:

  • Shiitake mushrooms
  • carrots,
  • red bell peppers
  • scallions
  • bean sprouts

Baked Tofu Ginger Vegetables on a sheet pan.

With the tofu as the “crust,” you can pick each slice up with your hands and eat it pizza-style!

This is exactly what my family and I did.  It makes for a fun, casual dinner.

A vegan tofu pizza if you will. And I do hope you will. 😉

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

Whether you use a fork or your hands, you will enjoy this vegan treat and want to savor it!

And we haven’t discussed how pretty the carrot ribbons are. So pretty! It’s that sort of detail that takes the Baked Tofu and Ginger Vegetables from casual to elegant. From weeknight to weekend.

I hope you enjoy these Baked Tofu Ginger Vegetables as much as I do!

More delicious tofu recipes:

Garlic Ginger Vegetable Baked Tofu on a blue ceramic plate

Ginger-Garlic Baked Tofu and Vegetables

Valentina K. Wein
An easy and healthy dinner for a weeknight, and impressive enough for a weekend get together.
4.84 from 6 votes
Print
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Asian
Servings 6
Calories 230 kcal

Ingredients
  

  • 2 pounds extra firm tofu

For the sauce

For the vegetables

  • grapeseed oil for the pan
  • 1½ cups (about 6-ounces) Shiitake mushrooms, washed and dried, thinly sliced
  • 1 cup carrot peels (see recipe instruction no. 2, under "for the vegetables")
  • 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

Instructions
 

  • Set oven. Preheat the oven to 400°F, and adjust a rack to the center.
  • Dry tofu. 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.)

For the sauce

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

For the vegetables

  • Cook mushrooms. Coat the bottom of a large sauté pan with grape seed 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.
  • Prep carrots. 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. (To save time you can shred/grate the carrots instead.)
  • Add remaining ingredients. Now add the carrot peels, red peppers, scallions and bean sprouts to the mushrooms and stir to combine all of the ingredients.

Assemble

  • Line a sheet pan with parchment paper and add the tofu slices to it in a single layer. Evenly drizzle the slices with about ⅔ of the sauce, and sprinkle with pepper. Drizzle the remaining sauce into the vegetables and mix. Then evenly distribute the vegetables over the tofu.
  • Bake. Place the sheet pan in the preheated 400°F oven and bake until the edges of the tofu are golden, about 25 minutes.
  • Serve!

Notes

Calorie count is only an estimate.
Keywords healthy dinner recipe, marinades for tofu
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

 

Save

Save

You may also like...

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

Comments

  5. Helene D'Souza says

    I somehow never got around to learn how to prepare tofu in a tasty way. Of course ginger garlic should make this simpler. Love the idea and I need a new veg weeknight meal idea! thank you for the share

    Reply

  12. David Scott Allen says

    Almost 3 years to the day from your post, we finally made this – and it is fantastic! Sorry it took so long – but it has been in the back of my mind waiting for the perfect day! Mark actually made it — I am flat on my back after my second foot surgery. He went shopping the other day And came back with tofu, shiitake mushrooms, bell pepper, scallions, and ginger. (No bean sprouts… 😞) How amazing that he bought all the ingredients to make this dish. I told him I had a great baked tofu recipe saved — did he want to try it? And he said yes – now it will be a recipe we turn to on a regular basis! Thanks – you are the best!

    Reply

    • valentina says

      You’re the best. Thanks so much, David! I’m so happy both of you liked it! And even more awesome you’ve got a chef during your recovery. I hope you’re feeling a little better each day. 🙂 ~Valentina

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

You have Successfully Subscribed!