Vegan Balsamic Tofu With Root Vegetable Sheet Pan
1 h
|
easy
|
vegan,
vegetarian
Recipe by Eunice
Introduction
Meet the weeknight sheet pan that actually satisfies: balsamic-tamari tofu roasts to crispy edges while butternut, beets, and sweet potatoes get caramelized and sweet with garlic, smoked paprika, thyme, and a hit of bouillon.
It is vegan, gluten-free, and big on flavor, perfect for cozy fall dinners and meal prep, with minimal cleanup and leftovers that hold like a champ.
Ingredients (4 servings)
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IngredientsnFor the Tofu Marinade
- 1 block (14 oz) extra-firm tofu, pressed, cubed extra-firm tofu 16 oz (14 oz)
- 3 Tbsp balsamic vinegar balsamic vinegar 1.5 fl oz
- 2 Tbsp tamari tamari 1 fl oz
- 1 Tbsp pure maple syrup pure maple syrup 1 Tbsp
- 1 Tbsp olive oil olive oil
- 2 cloves garlic, minced garlic 0.18 head
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for the Vegetables
- 2 cups butternut squash, peeled, cubed butternut squash 0.91 lb
- 2 cups fresh beets, peeled, cubed fresh red beets 0.67 lb
- 2 cups sweet potatoes, peeled, cubed sweet potatoes 0.62 lb
- 2 Tbsp olive oil olive oil
- 1 Tbsp gluten-free granulated vegetable bouillon granulated vegetable bouillon 0.42 oz
- 1 tsp dried thyme dried thyme 0.02 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Vegan Balsamic Tofu With Root Vegetable Sheet Pan
-
Press and cube the tofu
Wrap the tofu in a clean towel, weigh it down with a skillet for 15 minutes, then cut into 1-inch cubes so it browns without drying out.
-
Whisk the marinade
In a glass bowl, whisk balsamic vinegar, tamari, maple syrup, olive oil, minced garlic, Dijon, smoked paprika, and black pepper until glossy and emulsified.
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Marinate the tofu
Toss tofu cubes in the marinade and rest 15 to 30 minutes, stirring once so every side drinks it up.
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Heat the oven and pans
Set the oven to 425 F and place two sheet pans inside to preheat for a hard sear.
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Season the vegetables
In a large bowl, toss butternut squash, beets, and sweet potatoes with olive oil, bouillon powder, dried thyme, salt, and black pepper until every edge is coated.
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Start roasting the vegetables
Spread vegetables on the hot pans in a single layer with space between pieces and roast 15 minutes.
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Add the tofu to roast
Drain the tofu, reserving the marinade, then spread tofu on one pan and return both pans to the oven.
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Roast to finish
Roast 18 to 22 minutes more, flipping tofu and vegetables once, until the tofu is bronzed and the vegetables are tender with crisp edges.
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Make a quick glaze
Pour the reserved marinade into a small skillet and simmer 2 to 3 minutes until syrupy, then drizzle over the tofu right on the pan.
-
Taste and serve
Toss everything, add a pinch of salt if needed, and serve hot with a squeeze of lemon or extra balsamic if you like it punchy.
Substitutions
- Tamari -> Coconut aminos
- Coconut aminos are less salty and a touch sweeter, so the glaze leans rounder and you can hold back a pinch of salt in the veg mix.
- Beets -> Purple carrots
- Purple carrots keep the moody jewel tone without beet earthiness, roasting sweeter and cleaner while holding color beautifully.
- Bouillon powder -> White or yellow miso
- Whisk 1 tablespoon miso into the olive oil before tossing the veg, giving deep savory backbone and a silky sheen with no grit.
Tips
- Cut with intention
- Match cube size across all veg so they finish together, and aim for flat faces to maximize browning.
- Preheat the pans hard
- A ripping-hot sheet pan sears on contact and prevents steaming, which is the difference between caramelized edges and sad, soft veg.
- Cornstarch crunch option
- For extra-crisp tofu, dust drained cubes with 1 to 2 teaspoons cornstarch before roasting for a thin, shattering crust.
- Glaze for flavor control
- Reducing the leftover marinade concentrates sweetness and tang so you can glaze to taste without sogging out the tofu.
- Use convection if you have it
- Turn the fan on and drop the oven to 400 F to get drier heat and deeper browning, and rotate pans once for even color.
- Separate the beets
- If you want clean color lines, roast beets on their own side of the pan or on parchment so their juices do not stain the other veg.
Nutrition Facts *
| Energy | 433 | kcal |
|---|---|---|
| Protein | 13 | g |
| Total Fat | 20 | g |
| Carbohydrates | 57 | g |
| Dietary Fiber | 9 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My tofu is not getting crispy. What went wrong?
- It was probably too wet or crowded, so press it longer, give it space on the pan, and consider a light cornstarch dusting before roasting.
- Can I put everything on one pan?
- Yes if your pan is XL and you keep at least a finger-width of space between pieces, but two pans roast faster and brown better.
- How do I keep the beets from bleeding on the other vegetables?
- Roast them on their own side or on a small piece of parchment, then toss everything together only at the end.
- I only have regular soy sauce. Can I use it?
- Use it at 1.5 tablespoons and add 0.5 tablespoon water to match tamari’s salt level while keeping the same savory vibe.
- Can I make this oil-free?
- Yes by tossing veg with aquafaba or a splash of veggie stock for moisture and roasting on parchment, though edges will brown a little less.
- How do I store and reheat leftovers?
- Cool quickly and store in glass containers up to 4 days, then reheat on a hot sheet pan at 425 F for 8 to 10 minutes to revive crisp edges.
Serving Suggestions
This plays beautifully over garlicky quinoa with a fistful of peppery arugula and a shower of toasted pepitas for crunch.
If you are feeling flirty, add orange zest to the glaze and finish with a spoon of chili crisp, or pair it with a cold Sauvignon Blanc and let that citrus cut through the sweet-smoky glaze.
More pairings:
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