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

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Sheet pan meals and one-pan recipes are a no-brainer for getting meals on the table quickly with less clean-up. 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 eggplant for my sheet pan recipe, but you could use any of your favorite vegetables. Just make sure to chop your vegetables according to their cooking time.
You'll notice in the photos that I chopped the sweet potatoes into small chunks. That was intentional to keep the cooking times of the vegetables the same.
If you prefer the same-sized veggies, then you'll need to adjust the cooking times.
If you are looking for an easy way to get dinner on the table, a sheet pan recipe is the way to go. Let it cook away while you do other things!
I first debuted this Peanut Sauce in myย 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?
Jump to:
โค๏ธ Why You'll Love It
- It's made on one sheet pan, so it's easy to clean up.
- The peanut sauce is flavorful and versatile.
๐งพ Ingredients
- Cauliflower, sweet potato, eggplant: You could use any of your favorite veggies. Another great way to use eggplant is in Vegan Eggplant Lasagna.
- 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.
- Salt and pepper: Enhances flavors and adds flavor.
Peanut Sauce
- 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.
- Salt: Enhances flavors
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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๐ช Instructions
Step 1: Blend the peanut sauce in a high-speed blender.
Step 2: Slice tofu into cubes.
Step 3: Brush peanut sauce on cubed tofu. Place on a parchment-lined baking sheet and bake for 8 minutes.
Step 4: Mix chopped veggies with olive oil. Place on the baking sheet with tofu.
Step 5: Sprinkle salt and pepper on top and bake until veggies are tender and tofu is crispy.
๐ญ Tips
- If you want equal-sized vegetables, then you'll need to add veggies at different times. If you prefer for the vegetables to be done at the same time, you'll need to adjust their size. Of course, you could always choose vegetables that cook at the same time. I used what I had on hand.
- Tofu takes longer to bake than most vegetables, so it needs to be put in the oven before the vegetables for the best texture.
- Don't brush 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.
๐ฉ๐ปโ๐ณ Recipe FAQs
Line a baking sheet with parchment paper.
A large baking sheet is perfect for roasting veggies.
Other Tofu Recipes
If you tried this Sheet Pan Crispy Tofu and Veggies with Peanut Sauce Recipe or any other recipe on my website, please leave a โญ๏ธ star rating and let me know how you like it in the ๐ฌ comments below. I love hearing from you!
๐ Recipe
Sheet Pan Crispy Tofu and Veggies with Peanut Sauce
Equipment
Ingredients
- 1 ยฝ cups chopped cauliflower
- 1 ยฝ cups chopped sweet potato (small cubes)
- 1 ยฝ cups chopped eggplant
- 14 ounces extra firm tofu, drained and pressed
- 2 tablespoons olive oil
- Salt and pepper
Peanut Sauce
- ยฝ cup peanut butter
- ยฝ 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
Instructions
Peanut Sauce
- Blend peanut sauce ingredients in a Nutribullet or high speed blender.
- Preheat oven toย 400ยฐF.
- Cut drained and pressed tofu into cubes. Brush peanut sauce on tofu and place on an oiled parchment lined baking sheet. Bake at 400ยฐF for 8 minutes.ย ย
- Pull the baking sheet with tofu out of the oven. Mix chopped vegetables with olive oil. Spread on the baking sheet with tofu. Sprinkle salt and pepper on top. Bake at 400ยฐF for 10 minutes, thenย flip tofu and vegetables. Bake for 25 minutes more or until tofu is crispy and veggies are tender.
Notes
- If you want equal-sized vegetables, then you'll need to add veggies at different times. If you prefer for the vegetables to be done at the same time, you'll need to adjust their size. Of course, you could always choose vegetables that cook at the same time. I used what I had on hand.
- Tofu takes longer to bake than most vegetables, so it needs to be put in the oven before the vegetables for the best texture.
- Don't brush 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.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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