Welcome to an exciting culinary adventure! Have you ever sat down with a dish that felt like a warm embrace? For me, it’s a sheet pan meal that hits all the right notes, especially when it’s all about vegan goodness. 

Picture a dinner complete with a zesty Italian Pasta Salad. With its colorful burst of veggies, chickpeas, and delightful flavors, it pairs beautifully with crispy potatoes and roasted tofu. The perfect plant-based duo for any gathering.

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What is Vegan Sheet Pan Potatoes and Tofu Recipe?

This recipe showcases the harmony between crispy, roasted potatoes and savory tofu on a single sheet pan. It’s an easy-to-follow process. Not only is this dish packed with flavor, but it also emphasizes the beautiful textures that come from roasting. 

The magic of baking at a high temperature creates that desired crispiness while keeping the inside tender. This dish is what every kitchen enthusiast needs in their repertoire.

The Ingredients

Let’s gather our ingredients to make this dish shine. This recipe emphasizes vibrant produce and nutritious components. Here’s what you will need:

• 17 oz potatoes, peeled and chopped
• 7 oz firm tofu (press for about 10 minutes if needed, depending on the variety)
• 1 large red onion, thinly sliced
• 7 oz cremini mushrooms, sliced
• 1 teaspoon smoked paprika
• 3 cloves garlic, minced (reduce slightly to avoid overpowering)
• 2 tablespoons tamari sauce
• 2 tablespoons apple cider vinegar
• 1-inch piece of fresh ginger, peeled and finely grated
• 1 teaspoon celery salt (optional, can be omitted for a cleaner taste)
• Freshly ground black pepper, to taste
• 1 teaspoon dried thyme (adds subtle herbaceous notes)
• 1 tablespoon toasted sesame oil (for a rich, nutty flavor)

How to Make Vegan Sheet Pan Potatoes and Tofu Recipe

Before diving into the steps, let me tell you this recipe doesn’t require any fancy kitchen gadgets. Just a reliable sheet pan and a bit of patience. We’ll create a delightful harmony of flavors and textures. Let’s roll up our sleeves and get cooking!

Step 1: Prep the Ingredients

Gather all your ingredients. I often find that having everything on hand helps me avoid scrambling last minute. Start with the potatoes. Peel and chop them into bite-sized pieces.

Step 2: Press the Tofu

Next, take your firm tofu and press it for about 10 minutes. If you’ve never pressed tofu before, it’s as simple as wrapping it in a clean kitchen towel and placing something heavy on top. This removes excess moisture, allowing the tofu to absorb flavors better.

Step 3: Slice and Dice

Now, it’s time to prepare the other veggies. Slice the red onion and cremini mushrooms as uniformly as possible. This ensures even cooking.

Step 4: Mix the Marinade

In a bowl, combine the tamari sauce, apple cider vinegar, grated ginger, smoked paprika, celery salt, and a sprinkle of black pepper. This marinade adds depth and character to our dish.

Step 5: Combine Ingredients

In a large bowl, add the potatoes, mushrooms, onions, and tofu. Pour the marinade over the top. Toss gently to coat everything evenly.

Step 6: Roast on a Sheet Pan

Spread the mixture onto a lined sheet pan in a single layer. Make sure everything has enough space. This encourages a nice, crispy texture.

Step 7: Bake to Perfection

Preheat your oven to 400°F (200°C). Once it reaches the right temperature, pop your sheet pan in and let it bake for about 30 to 35 minutes. Stir halfway through for even roasting.

Step 8: Check for Crispiness

You’ll know it’s done when the potatoes are golden brown and the tofu has crisped up nicely. The delightful aroma should fill your kitchen.

Notes

Here are some tips to elevate your sheet pan experience:

• Experiment with Seasoning: Swap out the herbs and spices to suit your palate.
• Add Veggies: Feel free to incorporate other vegetables like bell peppers or zucchini.
• Adjust Cooking Time: Depending on your oven, check the dish a few minutes earlier to avoid overcooking.
• Marinating Time: Letting the tofu and veggies marinate for an hour can enhance the taste.
• Experiment with Oils: Try different oils, such as olive oil, for varied flavor profiles.

Storage Tips

Proper storage can keep your meal fresh:

• Refrigerate leftovers in an airtight container.
• Consume within 4 days for the best quality.
• Reheat in the oven for an enjoyable texture, avoiding the microwave if you want to maintain crispness.
• This dish can also be frozen for up to 3 months, but some texture loss may occur.

Nutrition Information

This dish is not only tasty but nutritious as well. Here’s a breakdown of the nutrition per serving:

• Calories: Approximately 300
• Protein: 12g
• Carbohydrates: 45g
• Fiber: 7g
• Fat: 10g

Serving Suggestions

This dish is versatile and can complement various meals. Here are some delightful suggestions:

1. With Quinoa Salad: Pair it with a refreshing quinoa salad. The nutty flavor of quinoa balances the crispy potatoes.
2. On a Bed of Spinach: Serve on a bed of fresh spinach. The warmth from the potatoes and tofu gently wilts the leaves, creating a delicious contrast.
3. Accompanied by Vegan Ranch Dressing: Drizzle with a vibrant vegan ranch dressing. This adds a creamy texture to the dish.
4. With a Side of Hummus: Spread some hummus on a plate and place the roasted veggies on top. This creates a wonderful dip while adding flavor.
5. Topped with Avocado: Slice up some avocado to top your dish. The creaminess pairs perfectly with the crunch.

What Other Substitutes Can I Use in Vegan Sheet Pan Potatoes Tofu Recipe?

Sometimes, improvisation leads to culinary brilliance. Here are some substitutes:

• Chickpeas: Use chickpeas in place of tofu. They offer a different texture and add protein.
• Sweet Potatoes: Swap regular potatoes for sweet potatoes for a hint of sweetness.
• Cauliflower: Cauliflower florets can replace mushrooms. They provide a crunchy bite.
• Olive Oil: If you don’t have sesame oil, olive oil works great too, though it changes the flavor profile.
• Red bell pepper: Mustard in the mix? Add some red bell pepper for extra crunch and sweetness.

Pamela Dunlap

Vegan Sheet Pan Potatoes and Tofu Recipe

Welcome to an exciting culinary adventure! Have you ever sat down with a dish that felt like a warm embrace? For me, it’s a sheet pan meal that hits all the right notes, especially when it’s all about vegan goodness.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 17 oz potatoes peeled and chopped
• 7 oz firm tofu press for about 10 minutes if needed, depending on the variety
• 1 large red onion thinly sliced
• 7 oz cremini mushrooms sliced
• 1 teaspoon smoked paprika
• 3 cloves garlic minced (reduce slightly to avoid overpowering)
• 2 tablespoons tamari sauce
• 2 tablespoons apple cider vinegar
• 1- inch piece of fresh ginger peeled and finely grated
• 1 teaspoon celery salt optional, can be omitted for a cleaner taste
• Freshly ground black pepper to taste
• 1 teaspoon dried thyme adds subtle herbaceous notes
• 1 tablespoon toasted sesame oil for a rich, nutty flavor

Equipment

• Bowl, Tablespoons

Method

 

Step 1: Prep the Ingredients

1. Gather all your ingredients. I often find that having everything on hand helps me avoid scrambling last minute. Start with the potatoes. Peel and chop them into bite-sized pieces.

Step 2: Press the Tofu

1. Next, take your firm tofu and press it for about 10 minutes. If you’ve never pressed tofu before, it’s as simple as wrapping it in a clean kitchen towel and placing something heavy on top. This removes excess moisture, allowing the tofu to absorb flavors better.

Step 3: Slice and Dice

1. Now, it’s time to prepare the other veggies. Slice the red onion and cremini mushrooms as uniformly as possible. This ensures even cooking.

Step 4: Mix the Marinade

1. In a bowl, combine the tamari sauce, apple cider vinegar, grated ginger, smoked paprika, celery salt, and a sprinkle of black pepper. This marinade adds depth and character to our dish.

Step 5: Combine Ingredients

1. In a large bowl, add the potatoes, mushrooms, onions, and tofu. Pour the marinade over the top. Toss gently to coat everything evenly.

Step 6: Roast on a Sheet Pan

1. Spread the mixture onto a lined sheet pan in a single layer. Make sure everything has enough space. This encourages a nice, crispy texture.

Step 7: Bake to Perfection

1. Preheat your oven to 400°F (200°C). Once it reaches the right temperature, pop your sheet pan in and let it bake for about 30 to 35 minutes. Stir halfway through for even roasting.

Step 8: Check for Crispiness

1. You’ll know it’s done when the potatoes are golden brown and the tofu has crisped up nicely. The delightful aroma should fill your kitchen.

Nutrition

Calories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gFiber: 7g

Notes

Here are some tips to elevate your sheet pan experience:

• Experiment with Seasoning: Swap out the herbs and spices to suit your palate.
• Add Veggies: Feel free to incorporate other vegetables like bell peppers or zucchini.
• Adjust Cooking Time: Depending on your oven, check the dish a few minutes earlier to avoid overcooking.
• Marinating Time: Letting the tofu and veggies marinate for an hour can enhance the taste.
• Experiment with Oils: Try different oils, such as olive oil, for varied flavor profiles.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

This Vegan Sheet Pan Potatoes and Tofu recipe is a delightful addition to any meal. With ease and simplicity at its core, it showcases the beauty of plant-based eating. Your taste buds will revel in the combination of textures and flavors, all while being nutritious and satisfying.

Whether you’re hosting a gathering or enjoying a quiet dinner, this dish is a reliable choice. I hope you give it a try—trust me, you won’t regret it. Happy cooking!

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