Vegan sheet pan potatoes and tofu make a great plant based sheet pan dinner that requires minimal preparation and effort! With plenty of vegetables and a simple marinade, this is a whole food plant based delight. Gluten-free and oil-free.
I have to admit I’m quite new to sheet pan dinners. One-pot meals? I’m all over them. But for some reason it’s taken me a while to get acquainted with the concept of throwing ingredients on a baking tray, sticking it in the oven and having dinner ready to go just like that.
Well, that’s all changed in the last few weeks. I’m now lowkey obsessed. I mean, sheet pan cooking really doesn’t get much simpler! (Check out this veggie and chickpea sheet pan dinner too!)
It’s a fantastic way to multitask too. Time in the oven = time to do something else, whether cooking-related or not.
Vegan sheet pan potatoes and tofu
This is such a wholesome, well-flavored meal, and it is incredible just how little effort it requires. You literally have to stick it in the oven and wait it out! No extra checking, adding or removing ingredients, etc.
There’s juicy mushrooms and onions, hearty potatoes, texture and plant based protein from the tofu.
Tofu has a bad rep and even I have to admit that it’s not the tastiest when prepared incorrectly. But, marinated and then baked? That’s the way to go, in my opinion.
You can, of course, add other vegetables to this sheet pan dinner, but keep in mind that their cooking times may vary.
For instance, bell peppers and thinly-sliced carrots only need around 20 minutes, so you will have to add them around half way through the overall cooking process.
A great vegan meal prep option
Sheet pan dinners usually aren’t the type that’s ready in ten minutes from start to finish. For instance, these vegan sheet pan potatoes need to cook through, and vegetables need time to release their flavors.
But, the beauty is that once it’s in the oven, you have around 45 minutes spare.
You can use this time to work on other aspects of your meal prep. For instance, whipping up one-pot kidney bean pasta, or preparing homemade peanut butter cups for a healthy dessert.
If your oven is large enough, make two different sheet pan dinners and save one for the next night!
Extra firm tofu. The tofu I use does not contain excess water, but if yours does, you will have to place it under a heavy object to “press” out the moisture for 10 minutes before cubing.
Grated ginger.
Apple cider vinegar.
Tamari. Use soy sauce if not avoiding gluten, and coconut aminos for a soy-free version.
Paprika.
Celery salt. Onion salt/granules work too.
White potatoes. I like to keep the skin on for a bit of texture, but you can peel them if you want.
Mushrooms. Chestnut or ordinary button mushrooms work great.
Red onion.
Garlic.
Black pepper, for seasoning.
How to make vegan sheet pan potatoes and tofu
This is a summary of the recipe to go along with the step-by-step photos. Scroll down to the recipe card below for full ingredient measurements.
STEP 1: Preheat the oven to 400 degrees F/200 F.
STEP 2: Add the tofu cubes to a large mixing bowl together with grated ginger, apple cider vinegar, tamari, paprika, and celery salt. Mix together well and set aside to marinade, covered, for around 20-25 minutes at least.
STEP 3: In the meantime, prepare the vegetables. Chop the potatoes into bite-sized pieces, and thinly slice the mushrooms and onions.
STEP 4: Add the potatoes, mushrooms, onions and garlic to a large mixing bowl and then add the tofu, pouring over the marinade. Stir together really well.
STEP 5: Transfer the tofu and vegetables to a large baking tray covered with baking paper. Roast in the preheated oven for 40-45 minutes, until the potatoes are fork-tender and the tofu is crispy.
STEP 6: Serve immediately, or store in the fridge for 3-4 days in an airtight container.
Tips and tricks for the best vegan sheet pan dinner
Make sure the potato pieces aren’t too large, because smaller ones take a shorter amount of time to cook, and absorb the flavors of the sauce better.
Feel free to switch up which vegetables you use, but keep in mind this may impact cooking time.
Remove the paprika and replace with garlic granules if you’re not a fan of spice.
Keep the tofu pieces reasonably large (around an inch in thickness) so that they retain a little bit of softness on the inside and don’t burn.
For best results, leave the tofu in the fridge to marinate overnight.
Recipe
Equipment
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Mixing bowl
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Baking tray
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Parchment paper
Ingredients
- 7 oz firm tofu (depending on the type of tofu you use, you may need to press it for around 10 minutes)
- 1 1-inch piece ginger peeled and grated
- 2 tbsp apple cider vinegar
- 2 tbsp tamari
- 1 tsp paprika
- 1 tsp celery salt
- 17 oz potatoes
- 7 oz mushrooms
- 1 large red onion
- 4 cloves garlic
- black pepper to taste
Instructions
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Preheat the oven to 200 degrees C/400 F.
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Add the tofu cubes to a large mixing bowl together with grated ginger, apple cider vinegar, tamari, paprika, and celery salt. Mix together well and set aside to marinade, covered, for around 20-25 minutes at least*.
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In the meantime, prepare the vegetables. Chop the potatoes into bite-sized pieces, and thinly slice the mushrooms and onions.
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Add the potatoes, mushrooms, onions and garlic to a large mixing bowl and then add the tofu, pouring over the marinade. Stir together really well.
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Transfer the tofu and vegetables to a large baking tray covered with baking paper, and season to taste with black pepper. Roast in the preheated oven for 40-45 minutes, until the potatoes are fork-tender and the tofu is crispy.
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Serve immediately, or store in the fridge for 3-4 days in an airtight container.
