Sheet-Pan Roasted Tofu with Broccolini, Mushrooms, and Sweet Potatoes

Sheet-Pan Roasted Tofu with Broccolini, Mushrooms, and Sweet Potatoes

Crispy roasted tofu and caramelized vegetables come together on one pan for an easy weeknight dinner.

Total 1 hr Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

Cubes of pressed tofu roast alongside sweet potatoes, mushrooms, and broccolini until browned and tender, with staggered oven times keeping every piece from turning mushy. A simple soy-ginger drizzle ties the flavors together, making this a fuss-free plant-based dinner with minimal cleanup.

Ingredients

  • 14 ounces extra-firm tofu, pressed and cubed
  • 2 cups sweet potatoes, peeled and cut into 3/4-inch cubes
  • 8 ounces cremini mushrooms, halved
  • 1 bunch broccolini, trimmed and halved lengthwise
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon sesame seeds

Method

  1. Preheat the oven to 425°F. Line two sheet pans with parchment paper.

  2. Press the tofu for 15 minutes between paper towels under a heavy pan to remove excess moisture, then cut into 3/4-inch cubes.

  3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil to make the dressing. Set aside.

  4. Toss the sweet potato cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread onto one sheet pan and roast 15 minutes.

  5. While the sweet potatoes roast, toss the tofu cubes with 1 tablespoon olive oil, smoked paprika, 1/4 teaspoon salt, and pepper on the second sheet pan, spreading in a single layer.

  6. Toss the mushrooms with the remaining 1 tablespoon olive oil and a pinch of salt in a bowl and set aside.

  7. Remove the sweet potatoes from the oven, flip, and push to one side of the pan. Add the mushrooms to the empty space. Place the tofu pan in the oven along with the sweet potato pan.

  8. Roast both pans for 15 minutes, until the tofu is beginning to brown on the bottom.

  9. Remove both pans, flip the tofu cubes, and add the broccolini to the sweet potato pan, tossing lightly with the remaining salt.

  10. Return both pans to the oven and roast 10 more minutes, until the broccolini is charred at the edges, the sweet potatoes are tender, and the tofu is crisp and golden.

  11. Combine the tofu and vegetables on one pan or divide among plates. Drizzle with the soy-ginger dressing and toss gently to coat.

  12. Sprinkle with sesame seeds and serve warm.

Rate this recipe

★ 4.8 (1)

Sheet-Pan Roasted Tofu with Broccolini, Mushrooms, and Sweet Potatoes

Cubes of pressed tofu roast alongside sweet potatoes, mushrooms, and broccolini until browned and tender, with staggered oven times keeping every piece from turning mushy. A simple soy-ginger drizzle ties the flavors together, making this a fuss-free plant-based dinner with minimal cleanup.

1 hr 4 servings 320 cal

Ingredients

  • 14 ounces extra-firm tofu, pressed and cubed
  • 2 cups sweet potatoes, peeled and cut into 3/4-inch cubes
  • 8 ounces cremini mushrooms, halved
  • 1 bunch broccolini, trimmed and halved lengthwise
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon sesame seeds

Method

  1. 1

    Preheat the oven to 425°F. Line two sheet pans with parchment paper.

  2. 2

    Press the tofu for 15 minutes between paper towels under a heavy pan to remove excess moisture, then cut into 3/4-inch cubes.

  3. 3

    In a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil to make the dressing. Set aside.

  4. 4

    Toss the sweet potato cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread onto one sheet pan and roast 15 minutes.

  5. 5

    While the sweet potatoes roast, toss the tofu cubes with 1 tablespoon olive oil, smoked paprika, 1/4 teaspoon salt, and pepper on the second sheet pan, spreading in a single layer.

  6. 6

    Toss the mushrooms with the remaining 1 tablespoon olive oil and a pinch of salt in a bowl and set aside.

  7. 7

    Remove the sweet potatoes from the oven, flip, and push to one side of the pan. Add the mushrooms to the empty space. Place the tofu pan in the oven along with the sweet potato pan.

  8. 8

    Roast both pans for 15 minutes, until the tofu is beginning to brown on the bottom.

  9. 9

    Remove both pans, flip the tofu cubes, and add the broccolini to the sweet potato pan, tossing lightly with the remaining salt.

  10. 10

    Return both pans to the oven and roast 10 more minutes, until the broccolini is charred at the edges, the sweet potatoes are tender, and the tofu is crisp and golden.

  11. 11

    Combine the tofu and vegetables on one pan or divide among plates. Drizzle with the soy-ginger dressing and toss gently to coat.

  12. 12

    Sprinkle with sesame seeds and serve warm.