Looking for a quick and hearty plant-based meal? This tofu sheet pan dinner, complete with Brussels sprouts, sweet potato, and rosemary-Dijon sauce, is a guaranteed win for vegans and carnivores alike.
If you learn one thing from this post, let it be that tofu isn't just a stir-fry ingredient. Sure, it's delicious in all sorts of Asian dishes, but it's also a great way to veganize your favorite animal-protein meals. Here, I recreated one of my favorite fall sheet pan dinners with cubed tofu instead of chicken. The result was delicious, filling, and super-healthy. (My meat-loving husband and son BOTH gobbled up their plates and asked for more. Nuff said.)
Tips for Making the Perfect Tofu Sheet Pan Dinner
Press (a.k.a. drain) the tofu. The more moisture you can press out of the tofu, the more it will caramelize as it roasts. Many people press their tofu before they cut it into cubes or slabs, but I find that I can get more moisture out when I cube it first, then press it between layers of paper towels or clean dish towels (see step 2 of recipe instructions).
Cut everything to about the same size. You don't have to get out a ruler. Just cut the Brussels sprouts in half, then use them as a guide when you're cubing the tofu and sweet potato. That way you'll end up with roughly 1-inch chunks of everything, which means they'll all be cooked through and perfectly browned at the same time.
While the tofu and vegetables roast, make some quinoa (optional). This sheet pan meal is great on its own, but if you want to add some extra heft, I recommend serving it over a bed of cooked quinoa. This super-grain (actually, seed) is another great source of plant-based protein, and it also adds some welcome crunchy texture to complement the tender, caramelized tofu and veggies.
Rosemary-Dijon Tofu Sheet Pan Dinner with Brussels Sprouts and Sweet PotatoPrint Pin Rate
- Large rimmed baking sheet
- Parchment paper
- Assorted mixing bowls
- Cutting board and knife
- 1 (14-ounce) block extra-firm tofu, cut into roughly 1-inch cubes
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1½ teaspoons kosher salt
- Freshly ground black pepper
- 1 clove garlic (a large one, or 2 small), pressed or minced
- 3 tablespoons chopped fresh rosemary (1 small bunch), divided
- ⅓ cup extra-virgin olive oil
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound sweet potatoes, cut into roughly 1-inch pieces
- Cooked quinoa for serving (optional)
- Preheat the oven to 425°F with a rack in the middle position. Line a large rimmed baking sheet with parchment paper.
- Line a plate with paper towels or a clean dish towel. Place the tofu cubes on the towels, then top with another layer or two of paper towels or kitchen towel. Top with another plate, then weight it with a cutting board or some cans from your pantry. This will help drain the tofu of excess liquid, which will allow it to brown up nicely in the oven. Let the tofu press for about 10 minutes (about the same time it will take you to cut up the veggies).
- In a large bowl, whisk together the lemon juice, Dijon mustard, maple syrup, salt, a few grinds of pepper, the garlic, and 2 tablespoons of the chopped rosemary. Add the olive oil a little at a time, whisking constantly, until the oil is fully incorporated and the vinaigrette looks creamy. Taste and adjust with more salt or pepper as desired.
- Put the pressed tofu in the bowl with the vinaigrette and toss gently with your hands, just until all the cubes are coated. Shake off any extra vinaigrette back into the bowl, and transfer the coated tofu to one side of the prepared baking sheet.
- Put the Brussels sprouts in the bowl with the vinaigrette and toss gently with your hands, just until all the sprouts are coated. Shake off any extra vinaigrette back into the bowl, and transfer the coated Brussels sprouts to the center of the baking sheet.
- Put the sweet potato pieces in the bowl with the remaining vinaigrette and toss gently with your hands, just until the pieces are coated. Transfer the coated sweet potato pieces to the empty side of the baking sheet.
- Make sure everything is spread out in a single layer (it's OK if your baking sheet looks a little cramped). Transfer the baking sheet to the oven and roast for 20 minutes, then flip everything over (as best as you can) and roast for another 10 minutes, until the sweet potatoes are tender.
- Serve hot, either on its own or over cooked quinoa for a heftier meal.
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