Sheet Pan Tofu With Sesame And Roasted Vegetables


  • Prep Time20 mins
  • Total Time45 mins
  • Makes4 servings
Sheet Pan Tofu With Sesame And Roasted Vegetables

Photo, Erik Putz.

Chatelaine Triple Tested

Looking for an easy and speedy meal option tonight? Toss everything onto a sheet pan, bake and voila! A delicious, minimal mess-meal in no time.


  • 1/3 cup rice-wine vinegar

  • 2 1/2 tbsp brown sugar

  • 2 1/2 tbsp sodium-reduced soy sauce

  • 1 1/2 tbsp sesame oil

  • 2 garlic cloves, minced

  • 1 tbsp grated ginger

  • 1 350-g pkg firm tofu, patted dry and cut into 8 slices

  • 2 tbsp vegetable oil

  • 1 400-g bunch carrots, quartered

  • 2 170-g pkgs king oyster mushrooms, thinly sliced

  • 2 cups green beans

  • 1 tbsp chili-garlic sauce, (optional)


  • POSITION racks in top and bottom thirds of oven. Preheat to 400F.

  • WHISK vinegar, sugar, soy, oil, garlic and ginger in a casserole dish. Reserve ¼ cup of the mixture for drizzling. Add tofu and marinate 15 min, turning often. Remove, and divide between 2 rimmed baking sheets.

  • WHISK vegetable oil into marinade. Add carrots and mushrooms, flipping to coat. Divide between baking sheets, then roast 10 min. Stir in beans on both sheets, then switch top and bottom sheets and cook until beans are tender-crisp, 10 min.

  • DRIZZLE veggies with reserved ¼ cup marinade, tossing to coat. Spoon chili-garlic sauce over tofu before serving.

Nutrition (per serving)

Calories 326, Protein 17g, Carbohydrates 27g, Fat 19g, Fibre 5g, Sodium 447mg.
Excellent source of folate .