This Sheet Pan Tofu & Vegetables recipe served with quinoa and the most delicious creamy lime and cilantro sauce, is a quick, healthy, and delicious meal perfect for busy weeknights. It’s packed with nutritious ingredients all roasted to perfection, and is ready in just 30 – 40 minutes with minimal prep and hands-off cooking time.

If you enjoy this sheet pan meal, I think you’ll love my Greek tofu bowl with roasted vegetables and potatoes. You might also like this traybake served alongside these roast potatoes and a tangy olive salsa.

You could also swap out the lime and cilantro sauce for this dreamy avocado lime crema! For another amazing sheet pan recipe, try this blue zone sheet pan gnocchi.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post

. Here, I’ve added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can’t eat/find a certain ingredient.

• Tofu: Firm or extra-firm tofu works best. Make sure to press out the excess water for better texture.
  
• Sweet Potato: Adds a natural sweetness and heartiness to the dish. Butternut squash can be a good substitute.
  
• Bell Peppers: Use any color you like for a vibrant and flavorful dish. I used green and red peppers – but some people prefer the sweeter flavors of red and yellow peppers!
  
• White Onion: Adds a subtle sweetness and aroma – red onion or shallots can be used as alternatives.
  
• Quinoa: I love quinoa because it’s a nutritious grain that’s high in protein and pairs well with roasted veggies and tofu. Brown rice or couscous can be used if preferred.
  
• Cornflour: Helps to crisp up the tofu. Arrowroot or tapioca starch can be substituted.
  
• Seasonings: Paprika, cumin, oregano, and onion powder are the bulk of the seasonings we use to flavor the tofu and vegetables – with a creamy sauce adding a lot of flavor too.
  
• Greek Yogurt: Forms the base of the creamy sauce. A dairy-free yogurt can be used for a vegan version.
  
• Cilantro and Lime: Fresh and zesty, perfect for the sauce. Another potential variation would be using parsley and lemon instead.

How To Make Sheet Pan Tofu & Vegetables

The exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. Below is an overview of making this recipe, to help you visualize how this recipe should turn out.

1. Prep the Vegetables

Preheat your oven to 200C | 395F and line your baking sheet with baking paper. Dice the sweet potato and bell peppers, and slice the onion. Spread them on half of a large baking tray.

2. Prepare the Tofu

Drain the tofu and pat it dry, gently squeezing out any excess water. Slice the tofu into triangles and sprinkle with cornflour to lightly cover. Place the tofu on the other half of the baking sheet.

3. Season Everything

In a small bowl, combine the paprika, cumin, oregano, onion powder, and oil. Pour over the tofu and vegetables, using your hands or a spoon to coat evenly.

Place the baking sheet in the oven and bake for 25-30 minutes.

4. Cook the Quinoa & Make the Sauce 

While the tofu and vegetables are baking, cook the quinoa according to the package instructions (about 15 minutes).

Then, in a blender, combine the Greek yogurt, cilantro, lime juice, water, garlic powder, salt, and pepper. Blend until smooth and creamy.

Top Tips \ Chef’s Notes

• Press the Tofu: Make sure to press the tofu well to remove excess water, which helps it crisp up better in the oven.
  
• Even Sizing: Cut the vegetables into similar-sized pieces to ensure even cooking. Don’t dice your onion too small and your sweet potato too large for example, as they won’t be ready at the same time!
  
• Sauce Consistency: Adjust the amount of water in the sauce to achieve your desired consistency.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce can be stored separately to keep it fresh. Reheat the tofu and vegetables in the oven or microwave, and drizzle with the sauce before serving.

How To Serve?

Serve this sheet pan tofu and vegetables dish as a main course for lunch or dinner. It’s also great for meal prep, as it stores well and can be easily reheated. 

For a bit of extra crunch, top with some toasted nuts or seeds.

More Sheet Pan Recipes:

• Greek Tofu Bowl
• Sausage and Peppers

FAQs

Can I make this recipe ahead of time? 

Yes, you can prep the vegetables and tofu, and even make the sauce ahead of time. Store them separately and bake the tofu and vegetables when ready to serve.

Is this recipe vegan? 

To make this recipe vegan, simply use a dairy-free yogurt for the sauce.

Can I freeze the leftovers? 

The tofu and vegetables can be frozen, but the sauce is best made fresh. Freeze the tofu and veggies in an airtight container for up to 2 months. Thaw in the refrigerator and reheat before serving.