Sheet Pan Tofu and Veggies with Peanut Sauce

Name: Sheet Pan Tofu and Veggies with Peanut Sauce
Prep time: 20 min
Cook time: 43 min
Total time: 63 min
Ingredients: 1 cup chopped cauliflower; 1 cup chopped sweet potato; 1 cup chopped beets; 14 ounces extra firm tofu (drained and pressed); 2 tablespoons olive oil; Salt; 1/2 cup peanut butter; 1/2 cup full fat coconut milk; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon low sodium gluten free tamari; 1 teaspoon sriracha sauce; 1 tablespoon maple syrup; 1 clove garlic, minced; Salt

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This Sheet Pan Tofu and Veggies with Peanut Sauce is an easy way to get dinner on the table with little cleanup. Made with an irresistible peanut sauce!

Tofu and veggies in a bowl with peanut sauce in background.

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This Sheet Pan Tofu and Veggies with Peanut Sauce uses little dishes so you can spend more time doing other things. Made with one bowl and a sheet pan.

When I worked as a teacher, I cooked one pan meals several times a week.

Green Curry with Tofu and Vegetables is one of my all-time favorites, and Tofu Scramble will always be in my repertoire.

I used roasted cauliflower, sweet potato, and beets for this sheet pan recipe, but you could use any of your favorite vegetables. Just keep in mind some vegetables cook at different times, so you'll add them to the sheet pan accordingly.

I first debuted this Peanut Sauce in my Asian Pizza recipe and my Thai Salad, both of which were a hit, so I thought I'd use it again here. It's so good that I could literally drink the sauce.

Peanut soup, anyone?

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❤️ Why You'll Love It
🧾 Ingredients
🔪 Instructions
💭 Tips
👩🏻‍🍳 Recipe FAQs
Other Tofu Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It's made with one bowl for the sauce and one sheet pan, so it's easy to clean up.
The peanut sauce is flavorful and versatile.
You can eat it over rice noodles, quinoa, or rice.

🧾 Ingredients

Tofu: I used extra firm tofu packed in water found in the refrigerated section of the grocery store. You could also use firm tofu for the peanut tofu.
Olive oil: For coating the veggies and tofu.
Salt: Enhances flavors.
Peanut butter: I used all-natural peanut butter. Shelf-stable peanut butter would also work.
Coconut milk: I used full-fat coconut milk. You could also use light coconut milk, but the sauce won't be as thick.
Rice vinegar: Adds a tangy flavor. You could also use lime juice.
Sesame oil: Adds a nutty flavor.
Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce, liquid aminos, or coconut aminos.
Sriracha sauce: Adds spice.
Maple syrup: Adds sweetness. You could also use agave syrup.
Garlic: Adds a pungent flavor.
Cauliflower, sweet potato, and beets: You could use any of your favorite veggies. Another great way to use eggplant is in Vegan Eggplant Lasagna.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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🔪 Instructions

Peanut sauce ingredients in a bowl before mixing.

Step 1: Add peanut sauce ingredients into a large mixing bowl.

Peanut sauce in a large mixing bowl with whisk.

Step 2: Whisk until smooth an creamy.

Step 3: Drain and press the tofu. If you don't have a tofu press, place the block of tofu in between a clean kitchen towel.

Tofu with a towel and cast iron skillet on top of it.

Step 4: Place a heavy object like a cast iron skillet on top of the towel for at least 15-20 minutes.

Cubed tofu and vegetables on a parchment paper lined baking sheet.

Step 5: Slice tofu into cubes and place tofu on an oiled parchment paper lined baking sheet. Bake for 5 minutes. Slice beets and sweet potato into cubes and add to the baking sheet along with cauliflower. Bake for 25 minutes, flipping halfway through.

Cubed tofu with peanut sauce and vegetables on a parchment paper lined baking sheet.

Step 6: Dip tofu cubes in peanut sauce, shaking off the excess and place on parchment lined baking sheet sheet. You can also brush peanut sauce on all sides of the tofu. Bake 10 minutes.

💭 Tips

Some vegetables cook at different times. SinceI cut the sweet potato and beets Ito small cubes, they cooked at the same time as the cauliflower.
Tofu takes longer to bake than most vegetables, so it needs to be put in the oven before the vegetables for the best texture.
You don't want too much peanut sauce on the tofu when baking - it will bake onto the parchment paper. Not to mention you'll want the extra sauce for drizzling on the finished tofu and veggies.
Serve over quinoa, rice, or rice noodles, if desired.