Sheet Pan Tofu Vegetables (Printable Recipe)
Tofu, roasted veggies, and creamy lime sauce served with quinoa — quick, healthy, and full of flavor.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 block firm or extra-firm tofu, pressed and sliced into triangles
02 -
1 large sweet potato, diced
03 -
1 red bell pepper, diced
04 -
1 green bell pepper, diced
05 -
1 medium white onion, sliced
06 -
1 tablespoon cornflour
07 -
1 tablespoon olive oil
08 -
1 teaspoon paprika
09 -
1 teaspoon ground cumin
10 -
1 teaspoon dried oregano
11 -
1 teaspoon onion powder
→ For Serving
12 -
1 cup dry quinoa, cooked according to package instructions
→ Creamy Cilantro Lime Sauce
13 -
1/2 cup Greek yogurt or dairy-free yogurt
14 -
1/4 cup fresh cilantro leaves
15 -
2 tablespoons lime juice
16 -
2 tablespoons water
17 -
1/2 teaspoon garlic powder
18 -
Salt, to taste
19 -
Black pepper, to taste
# Steps to Follow:
01 -
Preheat oven to 200°C (395°F) and line a large baking sheet with parchment paper. Dice sweet potato and bell peppers, slice the onion, and arrange on one half of the tray.
02 -
Drain and pat dry the tofu, pressing to remove excess moisture. Cut into triangles and coat lightly with cornflour. Place on the other half of the baking sheet.
03 -
Mix paprika, cumin, oregano, onion powder, and olive oil in a small bowl. Drizzle over tofu and vegetables, and toss to coat evenly. Roast for 25–30 minutes.
04 -
While the tofu and vegetables roast, cook the quinoa according to the package instructions, about 15 minutes.
05 -
Blend Greek yogurt, cilantro, lime juice, water, garlic powder, salt, and pepper until smooth and creamy.
06 -
Serve the roasted tofu and vegetables over a bed of quinoa and drizzle with the creamy cilantro lime sauce.
# Extra Tips:
01 -
Cut vegetables uniformly to ensure even roasting.
02 -
Adjust sauce consistency with water as needed.
03 -
Store sauce separately to maintain freshness.
04 -
Tofu and vegetables can be frozen for up to 2 months.