Sheet-Pan Orange-Glazed Tofu with Roasted Veggies is easy to make, vegan, and kid approved. Pantry-friendly ingredients, and nutritious.
This easy recipe for Orange-Glazed Tofu with Roasted Veggies is ideal for those with a busy schedule, but still want to get a nutritious homemade dinner on the table. The tofu and veggies are baked together on a single sheet-pan for easy clean up.
For making Orange-Glazed Tofu with Roasted Veggies, you will need:
- Yukon Gold or red skinned potatoes
- Red onion
- Green beans
- Extra-firm tofu
- Apricot or peach preserves or jam
- Olive oil
- Salt & black pepper
See recipe card for quantities.
Press the tofu in a tofu press, or between two cutting boards with a heavy object placed on top.
Add the potatoes to a large saucepan with cold water to cover by about 2 inches. Make sure to use cold water so the potatoes cook evenly. Hot or boiling water cooks the outside of the potato before the inside.
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. Drain and set aside until cool enough to handle. Cut into quarters lengthwise.
Make the orange glaze. Cut the tofu into squares, about one-half-inch thick, and use a pastry brush to generously coat one side of the tofu.
Place the potatoes and cut veggies onto a large rimmed baking sheet in a single layer, and toss with olive oil, minced garlic, salt and pepper. Place the brushed tofu squares on top.
Roast for 15 minutes. Remove from the oven and toss the veggies. Coat the other side of the tofu with the glaze, and roast until golden brown. Add more glaze to the tofu, and some to the veggies, as desired.
- 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 remaining glaze with some water for serving
- Preserves or jam - use a different flavored preserve or jam such as marmalade or orange
See this Creamy Tahini Chickpeas & Veggies for a chickpea protein option.
I prefer to use a pastry brush with silicone bristles. They are easier to clean.
This dish is best eaten hot out of the oven. However, leftovers can be refrigerated for up to three days and warmed in the oven at 350ºF for serving.
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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.
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.
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