Vegan Balsamic Tofu With Root Vegetable Sheet Pan
1 h
|
easy
|
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 35 min | 1 h |
Introduction
This vegan balsamic tofu with root vegetable sheet pan is a cozy, flavor-packed dinner that practically makes itself.
Sweet roasted butternut squash, beets, and sweet potatoes caramelize beautifully alongside tangy, garlic-balsamic marinated tofu.
It is perfect for busy weeknights, meal prep, or any time you want an easy, hands-off, veggie-loaded main dish.
Ingredients (4 servings)
IngredientsnFor the Tofu Marinade
Ingredients for the Vegetables
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How to Make Vegan Balsamic Tofu With Root Vegetable Sheet Pan
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Prepare the oven and pan
Preheat your oven to 400°F and place a rack in the center position.
Line a large rimmed sheet pan with parchment paper for easier cleanup and less sticking.
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Press the tofu
Pat the tofu dry, then wrap it in a clean kitchen towel or paper towels.
Place something heavy on top, like a skillet or a few cans, and let it press for at least 15 minutes.
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Mix the balsamic marinade
In a medium bowl, whisk together the balsamic vinegar, tamari, maple syrup, olive oil, garlic, Dijon, and smoked paprika.
Stir in the black pepper and taste, adjusting the sweetness or saltiness to your liking.
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Marinate the tofu
Cut the pressed tofu into even cubes if not already cubed, about three quarters of an inch wide.
Add the tofu to the marinade and gently toss until all sides are coated.
Let the tofu marinate while you prep the vegetables, at least 10 minutes for good flavor.
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Season the root vegetables
Add the butternut squash, beets, and sweet potatoes to a large bowl.
Drizzle with olive oil, then sprinkle over the bouillon powder, thyme, salt, and black pepper.
Toss until the vegetables are evenly coated and the spices look well distributed.
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Start roasting the vegetables
Spread the seasoned vegetables in a single layer on the prepared sheet pan, leaving some space between pieces.
Roast for 15 minutes, stirring once halfway, until they begin to soften and brown on the edges.
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Add the tofu and finish baking
Remove the pan from the oven and carefully add the marinated tofu cubes in a single layer.
Pour any remaining marinade over the tofu, then gently toss a few vegetables into the sauce if you like.
Return the pan to the oven and roast for another 18 to 20 minutes, stirring once, until tofu edges look caramelized.
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Serve the sheet pan meal
Remove the pan from the oven and let everything rest for five minutes so the flavors settle.
Serve the balsamic tofu and roasted roots straight from the pan, or over grains like quinoa, rice, or millet.
Substitutions
- Tamari -> coconut aminos
- Use equal amounts of coconut aminos for a slightly sweeter, soy-free flavor that still brings savory depth and saltiness.
- Butternut squash -> carrots or delicata squash
- Swap the butternut with equal volumes of thick carrot coins or delicata half-moons for similar sweetness and tender, caramelized edges.
- Beets -> purple sweet potatoes
- Use cubed purple sweet potatoes if you dislike beets; you keep the dramatic color while the flavor stays mild and sweet.
Tips
- Cut everything the same size
- Keep tofu and vegetables around three quarter inch cubes so they roast evenly and you avoid undercooked or burnt pieces.
- Do not crowd the pan
- If your sheet pan looks packed, split everything between two pans, or the vegetables will steam instead of brown.
- Use convection if you have it
- Roast on convection at 375°F for slightly faster, more even browning; start checking a few minutes earlier.
- Season to taste after roasting
- Always taste one tofu cube and one vegetable, then add a pinch more salt, pepper, or vinegar if flavors seem flat.
- Flip gently for crisp edges
- Use a thin spatula to turn tofu and vegetables halfway so you keep cubes intact while exposing more surfaces to caramelize.
Nutrition Facts *
| Energy | 350 | kcal |
|---|---|---|
| Protein | 13 | g |
| Total Fat | 14 | g |
| Carbohydrates | 47 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the tofu from turning mushy?
- Pressing is key; remove as much moisture as possible, and avoid crowding so the cubes roast instead of steam.
- Can I use frozen cubed vegetables instead of fresh?
- You can, but roast them straight from frozen and give them extra time so excess moisture evaporates and they caramelize.
- What if I do not have gluten-free bouillon powder?
- Skip the bouillon and add an extra pinch of salt and more thyme, or use your favorite gluten-free seasoning blend.
- Can I prep this recipe ahead of time?
- You can chop the vegetables and press the tofu a day ahead, then marinate and roast right before serving.
Serving Suggestions
This sheet pan balsamic tofu pairs nicely with garlicky sautéed greens or a simple arugula salad for contrast.
For a special twist, sprinkle toasted walnuts or pumpkin seeds on top right before serving for extra crunch and richness.
Reviews
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Geraldine Zhao, Columbus, OH: So tasty and easy! The tofu got perfectly caramelized and the roasted veggies were sweet and tender 😋 Will definitely make again!
: Love hearing that, Geraldine! That balsamic maple marinade really shines once it caramelizes on the sheet pan. 😊
Made this recipe? How did it go?
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