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sheet pan lemon herb tofu & veggies

🌟 Introduction
If you’re looking for a no-fuss, flavor-packed vegan dinner, this Sheet Pan Lemon Herb Tofu & Veggies is the recipe to try! This one-pan wonder combines crispy tofu with colorful seasonal vegetables roasted in a tangy lemon-herb marinade. It’s nutritious, packed with protein and fiber, and ready in under 45 minutes. Ideal for meal prep or a lazy weeknight dinner.
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course, Vegan
Cuisine: Indian
Servings: 4
Cost: 150

Ingredients

For the Marinade:

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 1 tbsp maple syrup or agave
  • 2 tsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp thyme
  • Salt and pepper to taste

Main Ingredients:

  • 1 block 400g extra-firm tofu, pressed and cubed
  • 1 cup broccoli florets
  • 1 cup bell peppers red and yellow, sliced
  • 1 medium zucchini sliced
  • 1 small red onion sliced
  • 1/2 cup cherry tomatoes halved

Instructions

Prep the Tofu:

  • Press tofu to remove moisture (use a tofu press or wrap in paper towels with weight on top for 15 minutes).
  • Cut into bite-sized cubes.

Make the Marinade:

  • In a bowl, whisk together all marinade ingredients.
  • Pour half over the tofu and toss gently. Let sit for 10 minutes.

Preheat and Arrange:

  • Preheat your oven to 200°C (400°F).
  • On a baking sheet lined with parchment paper, spread tofu and veggies evenly.
  • Drizzle the remaining marinade over the vegetables and toss.

Roast:

  • Bake for 25–30 minutes, flipping halfway through, until tofu is golden and veggies are tender.

🍽️ Serving Suggestions

  • Serve hot over brown rice, quinoa, or a fresh green salad.
  • Add a drizzle of tahini or vegan yogurt sauce for extra creaminess.
  • Sprinkle with fresh herbs like parsley or basil before serving.

💚 Why You’ll Love It

    ✅ High in plant-based protein

      ✅ Great meal prep option

        ✅ One pan = easy cleanup

          ✅ Loaded with micronutrients