This website will not work correctly because some features are not supported by your browser.
To fix the problem, try updating your system software, or use a different browser.
1 h
|
easy
|
vegan
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.
Order the ingredients from your local store for pickup or delivery (US only).
You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
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.
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.
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.
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.
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.
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.
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.
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.
| 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.
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.
Post your review and pictures below! ⬇︎ Thanks for your review!
Laverne, San Antonio: One of the best tofu recipes I've ever followed!
: So nice to hear, Laverne!
Heather, Birmingham: My mom always made a good sheet pan dinner, but when I tried this balsamic tofu with the roasted veggies, it really was the best one I've ever had.
: So glad it’s your new favorite, Heather!
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.
Please post your feedback and pictures here. We’d love to hear from you!
Get Ingredients →
