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.
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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Orange-Glazed Tofu with Roasted Veggies
- 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 ounces extra-firm tofu pressed
- Parboil the potatoes: Place the potatoes into a medium saucepan with enough cold water to cover by about 2 inches. Bring the water to a gentle boil and cook the potatoes for about 10 minutes, or until just fork tender. Drain and set aside until cool enough to handle. Slice the potatoes into quarters, lengthwise.
- Preheat the oven to 425ºF.
- Prepare the veggies: Place the green beans, red onion, and cut potatoes onto a large, rimmed nonstick baking sheet. Drizzle with the olive oil. Add the garlic, salt and black pepper to taste, and toss until all the vegetables are evenly coated with the oil.
- Make the glaze: Add the preserves, soy sauce, and garlic to a medium bowl. Use a microplane or fine grater and remove ¾ teaspoon orange zest. Add this to the bowl along with 3 tablespoons orange juice. Mix to combine.
- Cut the tofu:Cut tofu widthwise into 8 equal rectangles. Cut each rectangle in half, for a total of 16 squares.
- Brush the Tofu & Roast: Use a pastry brush to apply the glaze generously to one side of the squares. Place the tofu onto the baking sheet with the veggies, sauce side up. Roast for 15 minutes.
- Flip tofu & toss veggies: Remove the sheet from the oven and turn the tofu squares over. Brush the other sides generously with the sauce. Roast for about 15 minutes more, or until the potatoes are cooked, and the tofu is slightly crispy.
- Add more glaze: Remove the sheet from the oven and brush the tofu one more time. Add some of the sauce to the veggies, as desired. Serve immediately.
- Parboiling the potatoes before roasting gets them crispier on the outside, plus they cook more quickly. Place them in cold water, and then bring to a gentle boil, so they cook evenly.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.