Sheet Pan Spring Vegetable and Tofu
Experience the vibrant flavors of spring with this Sheet Pan Spring Vegetable and Tofu recipe. Bursting with fresh vegetables like asparagus, bell peppers, and crispy tofu, this dish is a feast for the eyes and palate. Perfect for weeknight dinners or entertaining guests, it offers restaurant-quality taste with minimal effort. Roast your way to a colorful medley that will impress even the pickiest eaters—all on one pan!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 14 oz firm tofu, pressed
- 1 bunch (8 oz) asparagus, cut into 2-inch pieces
- 2 bell peppers (1 red, 1 yellow), sliced
- 1 medium red onion, diced
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 2 tbsp low-sodium soy sauce
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Chop asparagus, bell peppers, and red onion into uniform sizes.
- Press tofu to remove moisture for about 15 minutes, then cut into cubes.
- In a large bowl, combine all vegetables and tofu. Drizzle with olive oil, soy sauce, garlic powder, and oregano. Toss until well-coated.
- Spread mixture evenly on the baking sheet in a single layer.
- Roast for 25-30 minutes until veggies are tender and slightly caramelized.
- Serve warm, optionally garnished with sesame seeds or fresh herbs.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 210
- Sugar: 5g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize vegetables based on seasonal availability or personal preferences. For added crunch, toss in nuts or seeds before roasting. To store leftovers, keep in an airtight container in the fridge for up to three days.