Sheet Pan Lemon Herb Tofu and Veggies
Bright, zesty lemon and fragrant herbs bring life to crispy-edged tofu and tender roasted vegetables, all baked together on one sheet pan. This no-fuss dinner comes together with minimal prep and even less cleanup, perfect for busy weeknights when you want something wholesome and satisfying.
For 4 servings
- prep
Preheat the oven and line the sheet pan.
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
- prep · ~5 min
Press and cube the tofu.
Press the extra firm tofu between paper towels for 5 minutes to remove excess moisture, then cut into 1-inch cubes.
TIPRemoving as much water as possible helps the tofu get crispy edges instead of steaming in the oven. - prep
Chop all the vegetables.
1.Cut broccoli into bite-sized florets.2.Remove seeds from bell pepper and cut into 1-inch chunks.3.Halve zucchini lengthwise and slice into half-moons.4.Cut red onion into wedges. - mix
Whisk the lemon herb marinade.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper.
- assemble
Toss tofu and vegetables with the marinade.
1.Spread tofu cubes and chopped vegetables on the prepared sheet pan in a single layer.2.Drizzle the lemon herb mixture over everything.3.Toss gently with your hands or a spatula until evenly coated.TIPSpread everything in a single layer with a bit of space; overcrowding will steam the veggies instead of roasting them. - bake · ~30 min
Roast until golden and tender.
Place the sheet pan in the preheated oven and roast for 30 minutes, flipping once halfway through, until the tofu is golden at the edges and the vegetables are tender with lightly charred spots.
TIPWatch the broccoli tips — a little char is great, but if they darken too fast, shift the pan one rack lower. - serve
Serve warm straight from the pan.
Transfer to plates or a serving platter. Serve as is, over cooked quinoa, or with crusty bread on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press tofu thoroughly for at least 5 minutes to remove moisture and achieve crispy, golden edges.
- 2Cut all vegetables into uniform 1-inch pieces so they cook evenly alongside the tofu.
- 3Arrange everything in a single layer on the sheet pan; overcrowding traps steam and prevents browning.
- 4Flip the tofu and veggies halfway through roasting to ensure all sides get evenly caramelized.
- 5If your broccoli is browning too quickly, move the pan to a lower oven rack to finish cooking without burning.
- 6Let the sheet pan rest for 2 minutes after roasting so the flavors meld before serving.
Adapt it for your goals.
High-protein
Double the tofu and swap zucchini for more broccoli or bell pepper to boost protein per serving while keeping the same cooking time.
low oilLow-oil
Reduce olive oil to 1½ tablespoons and use a spritz of cooking spray; the lemon juice and herbs still provide ample flavor with less fat.
spicySpicy
Add ½ teaspoon red pepper flakes to the marinade for a subtle heat that complements the lemon and oregano.
grain bowlGrain bowl
Serve over cooked quinoa or farro with a dollop of tahini or yogurt sauce to turn this sheet pan meal into a hearty grain bowl.
Why this is on our healthy list.
High in Plant Protein
Extra firm tofu is a complete plant-based protein source, providing all essential amino acids in this dish.
Rich in Vitamin C
Broccoli, bell pepper, and lemon juice together deliver a generous amount of vitamin C to support immune health.
Low in Saturated Fat
Using olive oil and tofu keeps saturated fat low compared to meat-based sheet pan dinners, supporting heart health.
Packed with Fiber
Vegetables like broccoli, zucchini, and bell pepper contribute dietary fiber for healthy digestion and satiety.
Frequently asked questions
Yes, but thaw and pat it dry first, and be aware frozen broccoli may release more water, resulting in slightly less crisp edges.
