This easy roasted tofu and veggies recipe is one of the easiest and most delicious meals you can make. Simply peel and cube any root veggies that you have on hand, drizzle them with some oil and spices, and bake to perfection. You'll love that it's packed with healthy veggies and protein, plus it's gluten-free!
My sister-in-law got us hooked on this recipe and it's been one of our favorites for years. I love making it in the winter. It warms up the house, makes it smell great, and makes a super healthy meal. Since it has veggies, protein, and starch from the potatoes, it can be a full meal on its own or a yummy side dish too.
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🧾 Ingredients and substitutions
Vegetables of choice
- Potatoes - any type of work. Yellow or red skin potatoes are nice since you don't need to peel them.
- Sweet Potatoes - or Yams
- Butternut Squash - you can also use acorn squash or other firm winter squashes. (Zucchini and summer squash tend to have too much liquid.)
- Onions - I like to use red onion for color, but you can use any type.
- Carrots
- Cauliflower - I know that it's not a root vegetable, but bakes well like one.
- Rutabaga
- Turnips
Vegetarian Protein
I usually use tofu, but I like to change it up sometimes and add a different type of vegan protein. This is what like to use.
- Tofu - extra firm or high-protein tofu works best.
- Chickpeas - you can use this instead of tofu for a soy-free option. You could also use any other type of canned or cooked beans.
- Seitan - you can use any type of seitan that you want. I like to toss in about 2 cups of chicken seitan strips.
- Butler Soy Curls - Soy Curls are a dehydrated soy protein. When I use them, I rehydrate them in the vegan chicken broth first, then toss them in with the veggies.
Dressing
- Light Olive Oil - or any other neutral-flavored oil of choice.
- Water - this thins out the dressing a little and helps the veggies from drying out too much when baked.
- Nutritional Yeast - is a cheesy-tasting yellow powder that you can find at most large grocery stores or health food stores. It gives it a lot of flavors, but you can omit it or swap it out for vega parmesan cheese.
- Poultry Seasoning - this is a seasoning mix, but you can make your own or swap it out for ground sage.
- Garlic Powder -for flavor.
- Salt - for flavor. Feel free to adjust the amount to taste or dietary needs.
- Pepper - for flavor. You can also swap it out for red pepper flakes or use a dash or two of cayenne pepper for spice.
🥄 How to make roasted tofu and veggies
Step 1 - Preheat your oven to 400°F (204° C).
Step 2 - Wash, peel, and cube about 6 cups of root vegetables of your choice and place them on a sheet pan. (Be sure to use a sheet pan with edges to keep the dressing from dripping off.)
Step 3 - Drain, press, and cube the container of extra firm tofu and add it to the veggies on the tray. (You can also use a can of drained chickpeas or vegan "meat" alternatives.)
Step 4 - In a separate container, mix 1/3 cup of oil, 1/4 cup water, 3 tablespoons nutritional yeast, 1 tablespoon poultry seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and drizzle over the veggies and tofu.
Step 5 - Mix well to coat evenly and bake at 400° F (204° C) for 45 minutes, taking it out of the oven every 10 minutes to mix and flip the veggies. Serve the tofu and veggies warm.
👩🏻🍳 Pro Tips
- You can use any root vegetables that you have on hand. See the ingredients and substitution section of the blog post for more ideas.
- About 6 cups of veggies work well with the amount of basting liquid, but you don't have to be exact.
- Use a very large cookie sheet with edges to hold in the veggies and sauce.
- Be sure to take the veggies out of the oven every 10-15 minutes and flip and mix them well.
🥡 Storage and reheating
Refrigerate: Leftover sheet pan vegetables will keep well in the fridge for 3 - 5 days in a sealed container. They're delicious cold too!
Freeze: This root bake can be stored in an airtight bag or container in the freezer for up to 3 months. Allow it to thaw overnight in the fridge before reheating.
Reheating: Reheat the veggie and tofu in the microwave for about 2-3 minutes for a plate, or bake at 350° F for about 15 minutes until warm.
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📋 Roasted tofu and veggies recipe
Roasted Tofu with Root Veggies
Equipment
- 1 large sheet pan with edges
Ingredients
Veggies and Protein
- 1 large red onion
- 3 cups potatoes (diced)
- 3 cups sweet potatoes (diced)
- 1 (14 oz) container extra firm tofu (or chickpeas or other vegan protein of choice)
Basting sauce
- 1/3 cup light olive oil
- 1/4 cup water
- 3 tablespoons nutritional yeast
- 1 tablespoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 400°F (204° C).
- Wash, peel, and cube about 6 - 7 cups of root vegetables of your choice and place them on a sheet pan. (Be sure to use a sheet pan with edges to keep the dressing from dripping off.)
- Drain, press, and cube a container of extra firm tofu and add it to the veggies on the tray. (You can also use a can of drained chickpeas or vegan "meat" alternatives.)
- In a separate container, make the basting sauce by mixing 1/3 cup of oil, 1/4 cup water, 3 tablespoons nutritional yeast, 1 tablespoon poultry seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and drizzle over the veggies and tofu.
- Mix well to coat evenly and bake at 400° F (204° C) for 45 minutes, taking it out of the oven every 10 minutes to mix and flip the veggies. Cool until the desired crispiness and serve warm.
Notes
- You can use any root vegetables that you have on hand. See the ingredients and substitution section of the blog post for more ideas.
- About 6 cups of veggies work well with the amount of basting liquid, but you don't have to be exact.
- Use a very large cookie sheet with edges to hold in the veggies and sauce.
- Be sure to take the veggies out of the oven every 10-15 minutes and flip and mix them well.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
I've made this 3 times over the past few weeks. I can't get over how good it is. I love that I can use whatever vegetables that I have.
I'm so happy that this recipe is working well for you, Barbara!
Aw, thanks for the shout out! Still one of our favorites. I will try your take on it, too! Love you.
Thanks, Amy. I don't know if I have your official recipe, but this is my version of how you do it.