This baked sesame tofu with veggies is an easy and flavorful vegetarian sheet pan dinner!
There’s a yummy ginger soy glaze for the tofu, and it gets a little crispy when roasting in the oven. Plus, this recipe is super flexible. You can use your favorite veggies or whatever you have on hand. It’s a perfect quick weeknight meal or meal prep recipe.
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Sheet Pan Tofu Dinner with Veggies
There’s nothing better than a sheet pan dinner. It’s mostly hands-off, and doesn’t require a ton of dishes, so clean up is easy! (I recommend putting a piece of oven-safe parchment paper down on your sheet pan before adding the tofu & veggies for even easier cleanup).
Basically, you cut up your protein and and your veggies, add some seasoning and glaze, then toss on a sheet pan to bake. And voila: you have a full meal ready to serve. It’s that simple.
Tofu is especially great for sheet pan dinners, because it soaks up any flavors you put on it. Yum!
Sesame Tofu and Veggies Ingredients
To make this baked sesame tofu recipe, you’ll need:
- 1 block of tofu (usually around 1 pound)
- soy sauce
- rice vinegar
- maple syrup
- sesame oil
- grated ginger
- sesame seeds
- desired veggies (see below)
As for your veggies, the options are endless! Use the extra veggies from your vegetable drawer, or buy your favorite veggies fresh. You can even use frozen veggies (here’s a guide on how to roast frozen vegetables).
I like my sheet pan dinners to be fast, so I usually choose quick-cooking veggies like zucchini, bell peppers, onion, asparagus, broccoli, cauliflower, and/or green beans. But you can totally use heartier vegetables like potatoes, squash, or sweet potatoes. Just be sure to start roasting those a few minutes earlier than the tofu, so they have enough time to roast fully.
The amount of veggies you use is also up to you. You can use as many veggies as will fit in a single layer on your sheet pan (along with the protein).
I generally end up with about 3 cups of chopped vegetables. Or, if you’re meal prepping for the week, just cook your veggies and your tofu on separate pans for more space!
How to Bake Tofu
Start by preheating your oven to 375 degrees F.
Next, make your ginger and soy tofu glaze. In a large bowl, whisk together 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 2 tablespoons maple syrup, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and 1 clove garlic (minced, grated, or crushed). (Note: be sure to use gluten-free soy sauce if you follow a gluten-free diet).
Next, add the tofu to the bowl and stir until well-coated with glaze. Let marinate for a few minutes. Then, add the veggies and toss to coat. Pour onto a sheet pan lined with parchment paper, and arrange into a single layer.
Bake until the tofu is cooked and a little crispy, and the veggies are tender. This should take about 15 minutes if using the quicker-cooking veggies mentioned above. Tofu is flexible when it comes to cooking time, so it’s fine if you need to roast your veggies a little longer! The tofu will just end up crispier, which is definitely not a bad thing. 🙂
Lastly, sprinkle with sesame seeds if desired, and serve!
You’ll find the full baked sesame tofu recipe at the bottom of this post. Enjoy!
Don’t forget to check out my other mix & match sheet pan recipes:
And if you’re looking for more super simple dinner recipes, check these out:
- Mediterranean Sheet Pan Chicken Thighs
- Lentil Chili With Sweet Potatoes
- Sheet Pan Maple Curry Chicken
- Healthy Chicken Enchiladas
- Baked Portobello Mushrooms with Feta
- Lemon Dijon Sheet Pan Salmon Dinner
- Healthy Tuna Noodle Casserole
- Sheet Pan Asian Salmon with Veggies
- Vegan Stuffed Sweet Potatoes with Black Beans
- 1 lb/block of tofu
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic (minced, grated, or crushed)
- desired veggies (ex: bell peppers, broccoli, asparagus, etc.)
- sesame seeds
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, and garlic. (This is your tofu glaze).
- Add the tofu to the bowl and stir until coated with glaze. Let marinate for at least 3 minutes.
- Add the veggies to the bowl and toss to coat. Place onto a sheet pan lined with oven-safe parchment paper.
- Bake about 15 minutes, until the tofu is cooked (and a little crispy) and the veggies are tender.
- Sprinkle with sesame seeds if desired, and serve!
Tofu is flexible when it comes to cooking time, so it's fine if you need to roast your veggies a little longer! This will likely be the case if you're using heartier vegetables like carrots or potatoes. The tofu will just end up crispier the longer you cook it.