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Baked Tofu With Roasted Veggies - A Simple, Satisfying Weeknight Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Extra-firm tofu (14–16 ounces), drained
  • Broccoli florets (about 3 cups)
  • Red bell pepper (1 large), sliced
  • Carrots (2 medium), sliced on a bias
  • Red onion (1 small), cut into wedges
  • Olive oil (or avocado oil)
  • Soy sauce or tamari (low-sodium if preferred)
  • Rice vinegar or apple cider vinegar
  • Maple syrup or honey
  • Garlic (2–3 cloves), minced
  • Fresh ginger (1-inch piece), grated (optional but recommended)
  • Cornstarch or arrowroot
  • Sesame oil (to finish)
  • Crushed red pepper flakes or black pepper
  • Salt
  • Lemon or lime (1), for a squeeze at the end
  • Sesame seeds and scallions (optional garnish)
  • Cooked rice, quinoa, or noodles (optional for serving)

Method
 

  1. Prep the tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a heavy skillet or a few cans on top and press for 15–20 minutes to remove excess moisture.
  2. Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  3. Make the marinade: In a bowl, whisk 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 minced garlic clove, and 1 teaspoon grated ginger. Taste and adjust—add a pinch of red pepper flakes for heat or a touch more maple for sweetness.
  4. Cube and coat the tofu: Cut pressed tofu into 1-inch cubes. Toss with half the marinade and 1 tablespoon cornstarch until lightly coated. The cornstarch helps crisp the edges.
  5. Prep the veggies: In a large bowl, toss broccoli, bell pepper, carrots, and red onion with 1–2 tablespoons olive oil, a pinch of salt, black pepper, and the remaining minced garlic clove. If you like, add 1 teaspoon soy sauce for extra savoriness.
  6. Arrange on the pan: Spread tofu on one side of the sheet pan and veggies on the other. Avoid overcrowding so everything roasts instead of steams.
  7. Roast: Bake for 15 minutes. Flip the tofu and toss the veggies. Bake another 10–12 minutes, until the tofu is golden and the veggies are tender with charred edges.
  8. Finish with flavor: Drizzle the remaining marinade over the hot tofu and veggies. Add 1 teaspoon sesame oil and a squeeze of lemon or lime. Toss gently to coat.
  9. Serve: Sprinkle with sesame seeds and sliced scallions. Serve over rice, quinoa, or noodles, or enjoy as-is for a lighter meal.
  10. Optional sauce boost: If you want extra sauce, whisk 2 teaspoons soy sauce, 2 teaspoons maple syrup, 1 teaspoon rice vinegar, and a splash of water. Warm briefly and drizzle over the bowl.