this sheet pan tofu is An easy dinner that only requires less than 40 minutes to cook! It is full of delicious flavors and a great meal for busy weeknights. The tofu soaks up the flavor of the lemon and rosemary. the combo of sweet potatoes and regular potatoes it the perfect salty/sweet combo and the green beans get in those veggies!
I absolutely love sheet pan meals and make them all the time. Nothing is easier than a sheet pan tofu dinner. They are easy, fun to customize and a great way to use up things you have in your house. One of my all time favorite sheet pan meals is in my cookbook Plantiful, it is perfect for the holidays too! But this one is also so delicious and the flavor of rosemary makes it perfect for the fall.
Sheet Pan Meal Tips
While sheet pan meals are very easy to make there are some tips that can help to make them even better.
- Think about the cooking times of the items. Not everything needs as long as in the oven for example potatoes vs string beans. If the string beans were in the oven the whole time they would burn.
- Oil is your friend. If there is one thing a sheet pan meal needs it is oil. Be a little bit generous with it because even if it feels like a lot the vegetables and tofu will need it.
- Use a big enough pan. If the items of the sheet pan are on top of each other it will result in them steaming on top of each other instead of roasting. So make sure they have space between each other.
Pressing Tofu
In this recipe I use extra firm tofu, so I find the best result when using extra firm is to use a tofu press. Tofu presses are relatively inexpensive but if you don’t want to use one you can also just take a heavy pan and fill it with cans. I never had a tofu press until my sister got me one for Christmas last year and I can see the difference it makes. You can also use super firm tofu for this recipe and then you wouldn’t need to press it. If you need to learn more about tofu check out my tofu 101 video!
Customize This Recipe
Sheet pan meals do not need to be followed exactly use whatever you have in your fridge! You can swap the string beans out for kale, broccoli, asparagus, zucchini, Brussels sprouts or even artichoke hearts. You can use a different protein try it with seitan, vegan sausage, or tempeh. There are plenty of options and ways to make this so don’t be afraid to make it your own.
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Sheet Pan Lemon & Rosemary Tofu with Potatoes
Ingredients
TOFU
- 1 block (14 ounces/397g) extra firm tofu
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Spray Oil
POTATOES
- 1 sweet potato (11.8 ounces/333g), cubed
- 25 baby potatoes (10 ounces/285g)
- 1 tablespoon (15ml) olive oil
- ½ lemon juiced
- 1 sprig fresh rosemary chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
OTHER
- 1 tablespoon + 2 teaspoons (25ml) olive oil, divided
- 1 sprig fresh rosemary chopped
- ¼ teaspoon salt
- ¼ teaspoon paprika
- 1 ½ cups (160g) frozen string beans
- ½ lemon, juiced
Instructions
- Preheat oven to 425°C (218°C).
- Press the tofu in a tofu press or by using pan filled with heavy cans **see note above. Press for about 5 to 7 minutes.
- Meanwhile, add the cubed sweet potato and whole baby potatoes to a big bowl. Toss with the oil, lemon juice and seasonings.
- Once tofu is done being pressed make 8 to 10 crosswise cuts into small rectangles about ¼ inch to ½ inch thick. Sprinkle the seasonings on the tofu and add the spray oil.
- Pour the potatoes out onto a large sheet pan. Then add the tofu in between the potatoes seasoned side down.
- Drizzle with 1 tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon paprika, and sprig of chopped fresh rosemary (ingredients under other category).
- Bake in the oven for 20 minutes.
- After 20 minutes remove the pan and flip the tofu and potatoes. Add string beans to the pan and drizzle with remaining 2 teaspoons of olive oil.
- Place back in oven for 15 minutes.
- Remove the pan and add additional salt if you like, the juice of half a lemon and garnish with a few sprigs of rosemary.
Video
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If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Absolutely loved this recipe!! I substituted broccoli for green beans, and drizzled a little balsamic glaze when it came out of the oven. The lemon and rosemary were fabulous together!
Hi Jan!! oh that makes me so happy to hear! thank you so much for trying the recipe and taking the time to leave a comment and review, means a lot!! 🙂
I’m combining this recipe with Sami Tamimi’s Lemon Chicken with Za’atar from Falastin. Using tofu instead of chicken and smoked paprika instead of regular paprika. Using 1 or 2 sliced lemons in addition to the 1 in this recipe. Instead of sweet potatoes, I’m using onion wedges, halved mushrooms, diced eggplant, 1 can of chickpeas (drained and rinsed), and 2 halved heads of garlic. For spice, I’m adding za’atar, to which I’m addicted, and some sumac and allspice. For finishing, I’m going with Sami’s topping of chopped parsley, lemon zest, za’atar, and olive oil. That gets spooned over the tofu. Finally, I’m sprinkling about 1/4 c. of sliced, toasted almonds.
This will be my Thanksgiving meal next week.
oh wow sounds like it will be pretty different from my recipe but sounds delicious!
The evening of the day that I wrote my comment I had to go to the hospital, with double pneumonia. I’m just now back home (Thanksgiving day) and wasn’t able to shop, so if I have enough get-up-and-go, I’ll do my best. Chickpeas, artichoke hearts, lemon and garlic sounds easy enough, and healthy and tasty, too! Maybe rice and spinach on the side.
I hope you feel better!
I had to use broccoli since I didn’t have green beans but otherwise followed your recipe. It was so easy to assemble and tasted great. I love tray bakes and am always looking for new ways to use tofu. Great recipe! Thanks!!
Hi Judy! aw yay I am so glad you enjoyed it! thank you so much for trying it and taking the time to leave a comment/review xo
This was divine, even though I had to make some substitutions! For the potatoes, I used half a Japanese sweet potato and half an orange North American sweet potato. I didn’t have any rosemary on hand, but I did have fresh sage and thyme, so I chopped those up and use them instead (they did burn a bit, as you’d expect, but they were *so* so good with the lemon!). I also threw in some halved crimini mushrooms—not quite a substitute for string beans, but hey, I needed to clean out my fridge.
Overall 5 stars and will def make again!
hi Helen aww yay! I am so glad you enjoyed it overall!! yes totally understand sometimes we just gotta use up what is in the fridge. thanks for leaving a comment!! xo
Can you use fresh green beans instead of frozen? If so, would the cooking time/temperature change at all?
Hi Lexi, sure that would be fine. I would keep everything the same and just check them halfway through cooking!