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

This sheet-pan recipe combines crispy tofu with tender broccolini, mushrooms, and sweet potatoes for a wholesome meal.

Ingredients

• 14 oz extra firm tofu, drained and pressed
• 2 cups broccolini, trimmed
• 8 oz mushrooms, sliced
• 2 cups sweet potatoes, peeled and cubed
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Cut the pressed tofu into 1-inch cubes. Arrange on one side of the prepared sheet pan.
3. Place broccolini, sliced mushrooms, and cubed sweet potatoes on the remaining portion of the sheet pan.
4. In a small bowl, mix olive oil, salt, black pepper, garlic powder, and paprika.
5. Drizzle the olive oil mixture over the tofu and vegetables. Toss gently to coat evenly.
6. Roast in the preheated oven for 25-30 minutes, turning the tofu and vegetables halfway through, until the vegetables are tender and the tofu is golden and crispy.
7. Serve warm and enjoy your balanced, sheet-pan roasted meal.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---