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Vegan Tofu Sheet Pan Dinner

Course Main Course
Cuisine Vegan
Diet Vegan
Keyword sheet pan dinner, tofu
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings


  • 5 potatoes small/medium
  • ½ zucchini
  • ½ bell pepper any color you like
  • ½ fennel
  • 300 g tofu 1 block firm tofu
  • 2 tbsp nutritional yeast
  • 3 tbsp liquid sweetener like agave or maple syrup
  • 3 tsp smoked paprika
  • 1 tsp chili powder or flakes
  • ½ tsp ground cumin
  • pinch of cinnamon
  • juice of 1 lemon
  • salt and pepper to taste


  • Preheat your oven to 180C (350F).

to prep the potatoes

  • Wash or peel the potatoes. Cut into wedges by cutting them in half lengthwise, then in half again lengthwise.
  • Add to a mixing bowl with the nutritional yeast and salt and pepper to taste. Combine well.
  • Transfer to one side of a sheet pan or baking tray.

to prep the veggies

  • Wash all veggies and cut into bite-sized pieces.
  • Rinse the mixing bowl (from the potatoes) and add the cut veggies. Season with 1 tsp of smoked paprika as well as salt and pepper.
  • Transfer to the baking tray, leaving enough room for the tofu.

to prep the tofu

  • Cut the tofu into slices.
  • Rinse the mixing bowl and add the tofu slices to it. First, add the dry spices (smoked paprika, cumin, chili and cinnamon). Mix well.
  • Next, add the lemon juice and liquid sweetener and combine so that every piece of tofu is coated in the marinade.
  • Transfer the tofu to the baking tray. You'll likely have some marinade left over, save that for later.

to bake

  • Bake everything in the oven for 20 minutes.
  • Then, flip the tofu, add the remaining marinade on top and bake for another 5 minutes. You can increase the temperature to 220C or turn on a grill function (if you have one) for extra crispiness.
  • Plate everything, optionally garnish with herbs (like parsley) and drizzle on your favorite sauce/ketchup.