Sheet Pan Vegan Tofu and Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A vibrant, nutrient-packed sheet pan meal featuring marinated tofu and a colorful assortment of roasted vegetables seasoned with garlic and herbs. This american-inspired vegan (vegan) ready in about 45 minutes pairs extra firm tofu, medium zucchini, large 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 extra firm tofu
• 1 medium zucchini
• 1 large red bell pepper
• 1 medium yellow squash
• 1 medium red onion
• 4 minced garlic cloves
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt

Instructions

1. Step 1: Preheat oven to 425°F. Drain and press 14 oz extra firm tofu, then cut into 1-inch cubes.
2. Step 2: In a large bowl, toss the tofu cubes with 2 tbsp olive oil, 2 tbsp soy sauce, and 2 minced garlic cloves, coating evenly.
3. Step 3: Chop 1 medium zucchini, 1 large red bell pepper, 1 medium yellow squash, and 1 medium red onion into 1-inch pieces. Toss vegetables with the remaining 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme until well coated.
4. Step 4: Spread the tofu and vegetables in a single layer on a large sheet pan.
5. Step 5: Roast for 25-30 minutes, turning halfway through, until vegetables are tender and tofu is golden at the edges.
6. Step 6: Remove from oven and serve warm as a hearty vegan main or side dish.