Sheet Pan Ginger-Sesame Roasted Mixed Vegetables with Tofu
Vibrant vegetables roasted until tender-crisp with a fragrant ginger-sesame glaze, finished with pan-seared tofu for a satisfying plant-based main course. This asian-inspired sheet pan (vegetarian, gluten-free) ready in about 55 minutes pairs firm tofu, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 firm tofu
- 2 cups broccoli florets
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup carrots
- 1 cup sugar snap peas
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger
- 1 clove garlic
- 1 tsp honey
- 1/2 tsp sesame seeds
Instructions
- Step 1: Preheat oven to 425°F. Press tofu to remove excess moisture, then cube into 1-inch pieces. Toss tofu with 1 tbsp sesame oil and spread on a parchment-lined baking sheet. Roast for 20 minutes until golden.
- Step 2: Whisk remaining 1 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 1 minced garlic clove, and 1 tsp honey in a bowl until combined.
- Step 3: Toss broccoli, bell peppers, carrots, and snap peas with the sauce until evenly coated. Spread on the baking sheet around the tofu. Return to oven and roast for 15-18 minutes until vegetables are tender-crisp and edges are caramelized.
- Step 4: Remove from oven, sprinkle with 1/2 tsp sesame seeds, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Ginger-Sesame Roasted Mixed Vegetables with Tofu take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Ginger-Sesame Roasted Mixed Vegetables with Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Sheet Pan Ginger-Sesame Roasted Mixed Vegetables with Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Ginger-Sesame Roasted Mixed Vegetables with Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Ginger-Sesame Roasted Mixed Vegetables with Tofu vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for meal prep. I made a double batch and the flavors held up all week.
- ★★★★★
The tofu turned out perfectly crispy. My kids even ate the vegetables! So easy for a weeknight.
- ★★★★★
Amazingly simple and flavorful. The sheet pan made cleanup a breeze. Will make again and again.
