Sheet Pan Ranch Tofu and Roasted Vegetables
Looking for a make-ahead meal? This oven baked tofu and vegetables recipe is a perfect meal prep option. Our ranch tofu and veggies come together on a single sheet pan, making cleanup a breeze. This recipe is picky-eater approved.
Ingredients(10)
olive oil, plus more for vegetables
2 tbsp
lemon juice
2 tbsp
1 ½ tbsp
extra-firm tofu, pressed and cubed
14 oz
kosher salt, to taste
small cauliflower florets
2 cups
peeled, diced sweet potato
1 ½ cups
Brussels sprouts, trimmed and halved
10–12
optional: serve with cooked brown rice
Steps(5)
- 1
Preheat the oven to 425°F. Use a nonstick baking sheet or line one with parchment paper or a silicone mat. Move the oven rack to the top third of the oven.
- 2
In a mixing bowl, stir the olive oil, lemon juice and 2 teaspoons of the ranch recipe packet together. Toss gently with the tofu cubes until well-coated and season with a little extra salt.
- 3
Toss the vegetables in a separate bowl with olive oil, remaining seasoning mix and add salt, to taste. Gently mix with the tofu and spread evenly over the baking sheet.
- 4
Place the baking sheet in the oven and bake for 15–20 minutes, then gently toss the vegetables and tofu. Return to the oven for another 10–15 minutes, until the vegetables are cooked through and the tofu is crisp.
- 5
Drizzle with your favorite ranch dressing and serve hot with cooked brown rice, if desired.
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