This tofu and roasted vegetable sheet pan meal features pesto, balsamic marinade, and a delicious lemon tahini dressing! There is no shortage of fresh flavor in this meal prep-friendly dinner.
I'm jumping into spring with a flavor-packed vegetarian sheet pan dinner featuring balsamic-marinated tofu and pesto-roasted veggies. Everything is drizzled in a lemon tahini dressing that takes the bowls to the next level!
Tossing vegetables with pesto is a quick way to add a whole lot of flavor with minimal effort. The tofu is marinated in a simple balsamic vinaigrette, which adds fresh and acidic flavor.
The tofu recipe is adapted from my balsamic tofu rice bake, which I highly recommend if you're looking for a similar recipe!
Jump to:
Recipe summary
- Balanced: Protein-rich tofu, veggies, quinoa, and tahini dressing create a balanced, nutritious vegetarian meal. Add almonds and feta for flavor, texture, and to make the dish more satisfying.
- Flavor-packed: Pesto-seasoned veggies pair with zesty, nutty tahini dressing and acidic balsamic-marinated tofu.
- Great for meal prep: This sheet pan meal reheats well for leftovers. The veggies can be chopped in advance, the tofu can be marinated up to 24 hours in advance, and the tahini dressing keeps well for a week.
Ingredients
- Quinoa: Any grain works here! Rice, barley, farro, etc.
- Tofu: Extra firm, firm, and super firm all work here. Super firm tofu does not need to be pressed.
- Balsamic marinade: This is balsamic vinegar, olive oil, lemon juice, Italian seasoning, and a little bit of honey or sugar. It's very similar to a balsamic vinaigrette, but it has less oil.
- Veggies: Two small broccoli crowns (or one large crown), a bell pepper, and zucchini. Feel free to use other veggies you might have on hand.
- Tahini: Combines with lemon, soy sauce (or tamari), and honey. Tahini is usually available in the international section or near peanut butter.
- Pesto: Lately I've been loving Costco's pesto, but Whole Foods and Delallo also make good pesto. If you prefer a homemade option, check out my pesto without pine nuts.
Step-by-step images
I use a full sheet pan for this recipe. If you don't have a full sheet pan, just use two separate sheet pans for the tofu and vegetables.
While the tofu presses, make the marinade and start cooking the quinoa. Cube the tofu and toss it in the marinade, letting it sit for at least 15 minutes, but ideally longer.
Remove the tofu from the marinade with a slotted spoon. Reserve the marinade! Transfer the tofu to a parchment-paper lined full sheet pan. Bake the tofu at 400F for 10 minutes.
Meanwhile, chop the vegetables. In a large bowl, toss them with pesto, salt, and pepper.
Transfer to the sheet pan with the tofu. Spread everything into an even layer and try not to overlap ingredients. Continue baking an additional 20-25 minutes, stirring halfway through.
It's ready when the tofu is crisp and the veggies are starting to blacken around the edges.
Meanwhile, whisk together the lemon tahini dressing.
Assemble the bowls with quinoa, almonds, and feta.
Meal prep and storage notes
It's easy to prep the components of the sheet pan meal in advance. Here's a few ways to shortcut so that when you're ready to cook you can just throw everything together:
- Quinoa: Prep quinoa up to 72 hours in advance. I like to make a double batch of quinoa so that I have an easy grab-and-go grain on hand during the week.
- Tofu: Marinate up to 24 hours in advance.
- Veggies: Can be chopped/sliced a few days in advance.
- Lemon tahini dressing: Keeps well in the fridge for up to a week. Make a double batch of the dressing and use half on salads or as a veggie dip throughout the week.
- Keep cooked leftovers refrigerated for 3-4 days for best quality.
More sheet pan meals
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Sheet Pan Balsamic Tofu and Pesto Veggies
Equipment
- 1 Full sheet pan or 2 half sheet pans
Ingredients
Sheet pan ingredients
- 14 ounce block extra firm tofu firm or super firm also work
- 1 ½ cups quinoa
- 3 cups water or vegetable broth
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons lemon juice from 1 lemon
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt divided
- 2 small broccoli crowns or one large
- 1 medium red bell pepper
- 1 medium zucchini
- ¼ cup pesto
- freshly ground black pepper to taste
- toasted slivered almonds to taste
- feta to taste
Lemon tahini dressing ingredients
- ½ cup tahini
- ¼ cup lemon juice from 2 lemons
- 1 teaspoon lemon zest
- 2 teaspoons soy sauce or tamari
- 1 teaspoon honey optional
- 4 tablespoons water as needed
Instructions
- Press the tofu for 10 minutes using a tofu press or by weighing it down with a heavy skillet.
- Rinse quinoa in a fine mesh sieve. Transfer to a small pot with 3 cups of water and a pinch of salt. Bring to a rapid simmer, then reduce to a gentle simmer over medium-low heat. Cover and simmer until completely cooked, about 20 minutes.
- Preheat the oven to 400F.
- Make the marinade by whisking together balsamic vinegar, olive oil, 2 tablespoons lemon juice, Italian seasoning, and ¼ teaspoon salt. Cube the tofu into 1-inch pieces and transfer to the marinade, tossing to coat. Let marinate for at least 15 minutes and up to 24 hours.
- Remove the tofu from the marinade with a slotted spoon. Reserve the marinade. Transfer the tofu to a parchment-paper lined full sheet pan. Bake the tofu at 400F for 10 minutes, then remove from the oven.
- Meanwhile, chop the broccoli into florets, slice the red pepper, and slice the zucchini into half moons. In a large bowl, toss the vegetables with pesto, 2 tablespoons of the reserved marinade, the remaining ½ teaspoon of salt, and freshly ground black pepper, to taste.
- Transfer to the sheet pan with the tofu. Spread everything into an even layer and try not to overlap ingredients. Continue baking an additional 20-25 minutes, stirring halfway through. It's ready when the tofu is crisp and the veggies are starting to blacken around the edges.
- Meanwhile, make the dressing. In a bowl, whisk together the tahini, ¼ cup lemon juice, the zest from one lemon, soy sauce, and honey. Add water 1 tablespoon at a time to thin to a pourable consistency.
- Serve the roasted vegetables and tofu over quinoa. Top with a sprinkle of almonds, feta, and lemon tahini dressing. Enjoy!
Video
Notes
- Leftovers keep well for 3-4 days. Reheat the sheet pan ingredients in a skillet over medium-heat to re-crisp. The tahini dressing keeps for up to a week.
- Nutrition facts are an estimation and will vary. The lemon tahini sauce is not included.
Comments
No Comments