Caribbean Jerk Tofu Sheet Pan with Sweet Potato and Bell Pepper

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Boldly spiced jerk tofu roasted with sweet potatoes and bell peppers on a single sheet pan for an easy Caribbean-inspired vegan dinner. This Caribbean-inspired vegan recipe, ready in about 45 minutes, pairs extra firm tofu, sweet potato, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz, pressed and cubed extra firm tofu
• 1 large (about 10 oz), peeled and cut into 1-inch cubes sweet potato
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips green bell pepper
• 3 tbsp, divided olive oil
• 2 tbsp jerk seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 1/4 cup, chopped (optional for garnish) fresh cilantro

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Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. Step 2: In a large bowl, toss 14 oz pressed and cubed extra firm tofu with 1 tbsp olive oil, 2 tbsp jerk seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt until evenly coated.
3. Step 3: In another bowl, toss 1 large peeled and cubed sweet potato with 1 tbsp olive oil and 1/2 tsp salt.
4. Step 4: On the prepared sheet pan, spread out the tofu cubes, sweet potato cubes, and 1 sliced red bell pepper plus 1 sliced green bell pepper in a single layer.
5. Step 5: Drizzle the remaining 1 tbsp olive oil over the vegetables and toss gently to coat everything evenly.
6. Step 6: Roast for 25-30 minutes, stirring halfway through, until tofu is crispy on edges and sweet potatoes are tender.
7. Step 7: Remove from oven and drizzle with 1 tbsp fresh lime juice. Garnish with 1/4 cup chopped fresh cilantro if desired before serving.