Crispy Baked Orange Tofu with Potatoes & Green Beans

Name: Crispy Baked Orange Tofu Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 pound Yukon Gold (or red-skinned potatoes, peeled or unpeeled); 1 ½ cups sliced red onion ((about 1 medium)); 1 pound green beans (ends trimmed); 2 tablespoons olive oil; Salt & freshly ground black pepper (to taste); 4 tablespoons plus 1 ½ teaspoons peach preserves or jam (or apricot ); 1 tablespoon plus 1 ½ teaspoons reduced sodium soy sauce (or tamari); 3 garlic cloves (minced); 1 large orange; 14 to 16 ounces super-firm tofu (or extra-firm tofu, patted dry)

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This 8-Ingredient Baked Crispy Orange Tofu sheet-pan meal delivers sweet, tangy, and savory all on one tray - no deep frying required. Tender Yukon Gold or red-skinned potatoes roast up perfectly alongside crisp green beans and golden tofu cubes, all coated in a bright orange-peach glaze that caramelizes in the oven.

Orange-glazed tofu with roasted veggies in a white bowl for serving.

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🔍 Quick Look: Crispy Orange Tofu

⏱️ Prep Time: 5 minutes
🎛️ Cook Time: 40 minutes
👥 Servings: 4
📊 Calories: ~418 kcal per serving
👩🏽‍🍳 Flavor Profile: Bright citrusy sweetness balanced with savory umami and lightly caramelized edges.
💪🏼 Nutrition: 24 grams of protein and 11 grams of fiber for one serving
⭐ Difficulty: No complicated techniques, and minimal cleanup.

👩🏽‍⚕️ Nutritionist's Note

This baked Orange Tofu is satisfying, family-friendly, and easily customizable - while giving you fiber, plant protein, and real food energy in every bite.

Why You'll Love This Recipe:

One-pan dinner for easy cleanup
Balanced with protein, fiber, and color
Sweet citrus glaze built from real fruit
Crispy tofu without frying

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🔍 Quick Look: Crispy Orange Tofu
👩🏽‍⚕️ Nutritionist's Note
👩🏼‍🌾 Ingredients
🫑 Substitutions
📝 How to Make Crispy Baked Orange Tofu
✔️ Storage & Meal Prep Tips
🍽️ More Baked Tofu Recipes
🙋🏽‍♀️ Recipe FAQs
🍴 More tofu recipes...
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Crispy Baked Orange Tofu Recipe
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👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

Yukon Gold or red-skinned potatoes: Creamy on the inside and lightly crisp on the outside when roasted. They absorb the orange glaze beautifully and add satisfying texture and balance to the dish.
Red onion: Roasts into sweet, tender strands that add depth and slight caramelized flavor, balancing the citrus brightness.
Green beans: Provide freshness and a crisp-tender bite. They keep the dish from feeling heavy and add contrast to the soft potatoes.
Super-firm tofu: Holds its shape and crisps up nicely in the oven. It soaks up the orange glaze while staying tender inside and golden on the edges.
Orange: Adds natural sweetness and bright acidity. The zest enhances aroma while the juice forms the base of the glossy glaze.
Tamari: Brings savory umami and saltiness, balancing the sweetness from the preserves and orange.
Garlic: Adds warmth and depth, rounding out the citrus and preventing the sauce from tasting overly sweet.
Apricot or peach preserves or jam: Provide concentrated fruit sweetness and help create a sticky, caramelized glaze without refined sugar syrups.
Olive oil: Encourages browning and crisping while helping the vegetables roast evenly and develop flavor.

See the printable recipe card below for quantities.

🫑 Substitutions

Veggies - use veggies you already have on hand such as bell peppers, sweet potatoes, Brussels sprouts, and broccoli
Tofu - use cooked chickpeas instead of tofu
Spicy - add sriracha to the glaze for a spicier version
Grain - omit the potatoes altogether and serve with rice -coat the veggies with the glaze for roasting, and heat the remaining glaze with some water for serving
Preserves or jam - use a different flavored preserve or jam such as marmalade or orange

📝 How to Make Crispy Baked Orange Tofu

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

Green Tofuture press with a block of extra-firm tofu.

Press the tofu: Super-firm tofu is typically pre-pressed, so you can skip pressing altogether. Just pat it dry and cube. If using extra-firm, use a tofu press to remove excess water, or place the block between two cutting boards with a heavy object on top.

Sliced Yukon Gold potatoes on a cutting board.

Parboil the potatoes for 10 minutes. Partially cooking the potatoes makes them roast more quickly, so they have a similar cooking time as the other veggies. Cut the potatoes into equal-sized pieces so they cook evenly. Leave the skins on for extra texture and nutrients.

Tofu squares brushed with orange glaze and ready to bake.

Make the orange glaze. Zest the orange before juicing it - it's much easier. Taste the glaze before adding it. If your orange is very sweet, add a small splash of rice vinegar or lemon juice for balance.

Orange-Glazed Tofu with Roasted Veggies: Glazed tofu, green beans, red onion, potato wedges, garlic, and olive oil on a large baking sheet.

Spread the vegetables and tofu in a single layer without overcrowding the pan. If everything is piled on top of each other, it will steam instead of roast, preventing caramelization and crisp edges. Use two sheet pans if needed for the best texture.

If you want deeper caramelization, switch to broil for the last 1-2 minutes (watch closely). Rotate the pan halfway through for even browning.

Crispy red onion, potatoes, green beans & protein on a large baking sheet.

✔️ Storage & Meal Prep Tips

These simple steps help preserve freshness and texture:

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, allow the dish to cool completely before sealing to prevent excess moisture buildup.
Meal Prepping: If meal prepping, you can store the tofu and vegetables together, or separately if you want to maintain maximum crispness.
Reheating Tips: For best texture, reheat in a 375°F oven or air fryer for 8-10 minutes until warmed through and slightly crisp again. Avoid microwaving if possible, as it softens the tofu and vegetables. If using a microwave, reheat uncovered and briefly to reduce sogginess.
If the glaze thickens in the fridge, add a small squeeze of fresh orange juice before reheating to refresh the flavor.

🍽️ More Baked Tofu Recipes

This Easy Tofu and Broccoli Teriyaki is made on a sheet pan, and it packs flavor with minimal effort.

My Maple Soy Baked Tofu Steaks are rich in plant-based protein, cheap and easy to make.

This Panko Tofu recipe is quick and easy to make. Air fry or bake for a healthy appetizer or main dish.

Try my easy crispy Sesame Tofu recipe. Air fry, bake, or pan-fry. Gluten-free and oil-free options, with a with a lightly sweetened tangy sauce.

For more sheet-pan recipes, try this Roasted Chickpea & Veggie Bowl or my Creamy Tahini Chickpeas & Veggies for a chickpea protein option instead.

🙋🏽‍♀️ Recipe FAQs

Why Parboil Potatoes Before Roasting?

Boiling potatoes briefly before roasting ensures that you get a crispy crust on the outside. It allows the oil to enter the cracks as the outside is no longer hard.

To parboil, place the potatoes in cold water and boil for about 10 minutes, or until the outside just starts to become fork tender. The inside should remain raw. For larger potatoes, cut them into equal-sized chunks before boiling.

How Do You Reheat Roast Potatoes?

Preheat the oven to 400ºF. Spread the potatoes on a sheet pan in a single layer and cover them with tin foil. Re-roast them for about 10-15 minutes, or until they are heated through. Remove the cover and roast for another five minutes to add crispiness.