This versatile tofu sheet pan meal features sriracha tofu and roasted green veggies served on a bed of rice. This is a simple and nutritious meal filled with sweet and spicy flavors!
I'm all about sharing easy vegetarian dinners, and this sriracha tofu sheet pan meal certainly fits the bill! The tofu is marinated in a simple sweet and spicy sriracha sauce (not too different from my popular harissa tofu) and then baked alongside a few different green veggies.
The result? Roasted green vegetables and flavorful and crisp tofu cooked together on a sheet pan and served with rice or the grain of your choosing.
The sriracha tofu is sweet and gently spicy, and the sriracha marinade is easy to adjust to taste. I like this sriracha sauce so much that I also use it for honey sriracha noodles!
This sheet pan meal requires about 15 minutes of prep time and is a versatile and hands-off option for weeknight dinners.
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Ingredients
- Tofu: I recommend choosing extra firm or super firm tofu. Super firm tofu doesn't need to be pressed before marinating, but I recommend pressing extra firm tofu as this allows it to soak up more of the marinade flavor.
- Broccoli: Choose one large crown of broccoli or two small crowns.
- Asparagus: Snap off the woody ends of the asparagus.
- Bell pepper: I keep the green theme going with a green bell pepper, but any variety works.
- Sriracha: I prefer the classic Huy Fong sriracha brand to storebrands. After a year or so of sriracha shortage I've noticed it's back on the shelf, but if it's still not available in your area another sriracha brand works just fine.
- Cashews: I use raw unsalted cashews because they are a blank slate and I keep them on hand for things like cashew cream and vegan cream cheese. If you have only roasted cashews, just skip the roasting step and use them as a garnish.
Roasting tips
Don't overcrowd the pan! Use a large baking sheet, also called a full sheet pan. More space and less overlapping allows the vegetables to roast and become crisp instead of steam and become soft.
I also like to use parchment paper when roasting vegetables. It makes cleanup easier and keeps the vegetables and tofu from sticking to the sheet pan.
Other veggies: Eggplant, Brussels sprouts, other pepper varieties, and cauliflower floets, all work well in place of or in addition to the other vegetables.
Step-by-step instructions
Before you begin: Start by pressing the tofu with a tofu press or heavy skillet for at least 10 minutes. Tear into bite-sized pieces. Whisk together the marinade in a medium bowl, then add the tofu, tossing to coat. Marinate for at least 15 minutes but ideally an hour or overnight.
- Transfer the marinated tofu to a parchment-paper-lined large sheet pan. Reserve any extra marinade, as it will be used later! Bake the tofu at 400F for just 10 minutes.
- Meanwhile, prepare the vegetables. Remove the tofu from the oven and add the vegetables, trying not to overlap vegetables to allow for airflow. Drizzle the veggies with oil and salt. Roast at 400F for 15 minutes, until the vegetables are vivid and starting to brown. Remove from the oven.
- Toss the kale with oil and salt. Layer on top of the veggies and tofu. Sprinkle the cashews across the top of the veggies as well. Return to the oven for 5 to 10 minutes, or until the kale is crisp around the edges like kale chips.
- Meanwhile, transfer the reserved tofu marinade to a small pot. Whisk in a cornstarch slurry (1 teaspoon cornstarch dissolved in 1 teaspoon water.) Bring to a rapid simmer over medium-high heat, then reduce to medium-low. Simmer until thickened into a sauce-like consistency. Toss the baked tofu in the sauce, or use the sauce to drizzle across the bowls.
- Assemble servings on plates or in bowls by dividing the tofu and veggies between servings.
Sriracha tofu
For a higher protein meal, feel free to double the tofu, along with the sriracha marinade. If two blocks of tofu overcrowds the sheet pan, I recommend baking the tofu in separate batches from the veggies.
I actually developed the sriracha marinade as a stir fry sauce for sriracha noodles, but I liked the flavors so much that I tested it as a tofu marinade as well. I do highly recommend trying it with noodles or even as a dipping sauce!
The sriracha tofu is also just great on its own. If you want to skip the vegetables and just make the sriracha tofu, just roast it at 400F for 30-35 minutes, or until golden.
Storage notes
- Best within 3 to 4 days. Keep refrigerated in a closed container.
- The vegetables and tofu reheat best in a skillet over medium heat. Saute until hot and crisp again, about 4 to 6 minutes.
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Recipe
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Sriracha Tofu Sheet Pan Meal
Equipment
- tofu press optional
Ingredients
Sriracha Tofu
- 14 ounce block extra firm tofu super firm also works
- ¼ cup vegetable broth
- 3 tablespoons sriracha
- 2 tablespoons soy sauce
- 1-2 tablespoons honey adjust to taste
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice from ½ a lime; plus more garnishing
- 1 tablespoon canola oil or other neutral oil
- 1 teaspoon corn starch dissolved in 1 teaspoon water
Sheet Pan Meal
- cooked white rice or other grain; for serving
- 1 pound asparagus woody stems removed; sliced into 3-inch pieces
- 1 large broccoli crown or 2 small crowns
- 1 medium green bell pepper
- ¼ cup raw unsalted cashews
- canola or olive oil as needed
- ½ teaspoon kosher salt more as needed
- freshly ground black pepper to taste
- 4-5 ounces dinosaur kale curly kale also works
- sliced green onions for serving
Instructions
Sriracha Tofu
- Press the tofu for at least 5 minutes using a tofu press or a heavy skillet. Using clean hands, tear the tofu into bite-sized pieces. Set aside.
- In a medium bowl, whisk together the sriracha marinade: vegetable broth, sriracha, soy sauce, honey, rice vinegar, lime juice, and canola oil. Add the tofu, using a spatula to toss to coat well. Marinate for at least 10 minutes but ideally 30 minutes or longer. When done, make sure to reserve the tofu marinade.
- Separate the tofu and the marinade, either using a slotted spoon or a large colander. I do this step while the vegetables roast. Transfer the marinade and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 teaspoon water) to the pot. Bring to a rapid simmer over medium-high, then reduce to a low simmer. Simmer until thickened.
Sheet Pan Meal
- Prepare rice or other grain while the tofu and vegetables roast.
- Preheat the oven to 400F. Once hot, add the tofu (without the marinade) to a large parchment paper lined sheet pan. Roast at 400F for 10 minutes, then remove from the oven.
- Meanwhile, prepare the vegetables: snap the woody stems from the asparagus and slice each sprig into 2 pieces. Slice the broccoli into small florets and cut the bell pepper into 2-inch pieces. Tear or slice the kale into bite-sized pieces.
- After 10 minutes, remove the tofu from the oven and scoot it over to one side of the sheet pan. Add the asparagus, broccoli, and green pepper. Drizzle everything (including the tofu) with oil and sprinkle with salt and pepper, tossing with a spatula to coat. Try not to overlap the vegetables too much or they will steam instead of roast.
- Return to the oven to roast for 15 minutes. At this point the veggies should be vivid and turning tender. While the veggies roast, toss the torn kale pieces with about 1 teaspoon of oil and a sprinkle of salt.
- Spread the torn kale and the cashews across the top of the veggies and tofu. Roast for an additional 5-10 minutes, until the kale starts to turn crisp.
- Transfer the tofu to the reserved sriracha sauce and toss to coat. If the tofu got too mixed up in the other vegetables, simply use the sriracha sauce as a sauce to drizzle on the assembled bowls of rice, veggies, tofu, lime wedges, and sliced green onions.
Video
Notes
- Cashews: I use raw unsalted cashews because they are a blank slate and I keep them on hand for things like cashew cream and vegan cream cheese. If you have only roasted cashews, just skip the roasting step and use them as a garnish.
- Nutrition calculations are an estimation and will vary based on brands and amounts used. The calculations do not include rice.
Andrea says
My family loved this recipe, thank you for positing! I used maple syrup to make it vegan. Looking forward to experimenting with different veggies, will def make it again 😊
Cassidy Reeser says
So happy to hear that, thanks for the review! 🙂
Cindy says
This looks so good. I have a question though. Does the 1 T of neutral oil listed under the tofu ingredients go into the marinade?
Drizzled over drained tofu prior to baking?
Thanks
Can’t wait to make this tonight
Cassidy Reeser says
Hi Cindy! I think I answered your question on Instagram but will answer here too before I clarify in the recipe. The 1 tablespoon oil is included in the tofu marinade, not drizzled over the tofu before baking.