Sheet pan recipes are taking over the blog world and for good reason! They not only make weeknight dinners much easier in terms of the cooking process, but also in terms of clean-up. All you need to clean is the cutting board, knife, a bowl and the baking sheet. No pots or pans or multiple cookware items.
The majority of recipes I see made exclusively on a baking sheet are utilizing chicken in some way, with some using fish. While those are great options, I figured everyone could use a meatless sheet pan meal, too. It makes the food-safety type of clean-up a bit easier as well.
One of my favorite ways to enjoy tofu is in a stir-fry (the other is as tofu ricotta). The problem I always have is my veggies sticking to the pan and having to sit over it the whole time it’s cooking. Not a problem in the oven! For this recipe, I grabbed some fall veggies like sweet potatoes, carrots and broccoli and paired them with onion & a bell pepper. I threw together an easy stir-fry sauce that you can pour over all of the ingredients at once before setting in the oven. 25 minutes later, dinner is served!
New to the whole sheet pan dinner concept? The Recipe Redux has you covered! Click on the link at the end of this post for over 50 healthy sheet pan dinners!
Athlete tip: Boost quality carb intake and get a few extra grams of protein by serving this recipe over some buckwheat soba. It does involve boiling water in a pot, too, but soba cooks in just 3 minutes! You may want to make extra sauce for this preparation.
Sheet Pan Tofu Stir Fry
- 1 package extra firm tofu
- 1 lb sweet potatoes, diced
- 3 medium-large carrots (preferably rainbow), diced
- 1 medium onion, diced
- 1 bell pepper, cut into small cubes
- 3 small heads or 1 large head broccoli, or 2 cups frozen broccoli florets
- 2.5 tablespoons sesame oil
- 2 tablespoons coconut aminos (or low sodium soy sauce)
- 2 tablespoons pure maple syrup (or raw honey)
- 1 teaspoon powdered ginger
- 1/2 teaspoon each: cayenne pepper, fresh ground black pepper
- Heat oven to 425 degrees F
- Drain tofu and lay in a dish towel to remove more moisture
- Chop all vegetables as indicated and place in a large bowl
- Whisk together the oil, coconut aminos, maple syrup and spices
- Chop the tofu into cubes (I slice mine so that there are 32-40 cubes per block)
- Add tofu to the vegetables before pouring the sauce overtop
- Stir well to coat
- Pour over 1 very large or two medium baking sheets
- Place in oven and bake for 15 minutes
- Remove from heat, stir, and place back in the oven
- Reduce heat to 375 degrees and let cook another 10-15 minutes depending on texture preferences