Roasted Tofu & Veggies with Dijon Dressing is an easy and affordable sheet pan recipe. Served with a pantry-friendly and delicious tangy dressing.
This nourishing, protein rich meal is the perfect weeknight dinner. Simply marinate and roast your choice of veggies, add some tofu, and serve with the delectable Dijon dressing. When you roast veggies, they become subtly sweeter in flavor, plus they are juicier on the inside and crispier on the outside. In addition to being budget-friendly, this recipe is easy to prep with minimal clean-up.
I chose to use Brussels sprouts and baby potatoes for this recipe because of their convenient size. The don't require chopping, and cook reasonably quickly.
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🥣 Why This Recipe is Fabulous
- It's rich in plant-based protein and heart healthy fats.
- Even kids love this dish. The slightly sweet and tangy flavors in the dressing pair deliciously with the veggies and tofu.
- This recipe is very versatile. You can swap out the veggies for ones you already have on hand, but keep the sizes the same.
- Simply omit the olive oil to make this recipe oil-free.
📖 How to Make This Recipe
This dressing uses pantry-friendly ingredients and takes just a minute or two to whip up. Make the dressing first to use it as a marinade for the tofu and veggies. If you love garlic as much as I do, grate more into the dressing.
Extra-firm tofu is best for this recipe. It complements the firmer texture of the potatoes and Brussels. Cut the tofu into 1-inch squares to closely match the size of the veggies.
Marinate the tofu cubes in olive oil and dressing and place on the prepared baking sheet.
Repeat the same process for the trimmed Brussels sprouts. Marinate with olive oil and dressing before placing them in a single layer on the baking sheet with the tofu.
Baby Yellow Potatoes
Repeat the same process for the baby potatoes. Marinate with olive oil and dressing before placing them in a single layer on the baking sheet with the tofu and Brussels.
Roast the Veggies and Tofu
Sprinkle with chopped fresh rosemary and roast for 20 minutes. Flip everything over and roast for about 10 minutes more, or until the potatoes are just tender. For even crispier outsides, change the oven setting to broil and cook for a few more minutes. Serve with the remaining Dijon dressing.
👩🏼🌾 Ingredients & Nutrition
They may be small, but Brussels sprouts are very nutritious. Besides being rich in fiber and many health-promoting nutrients, they also have a decent amount of protein –especially for a vegetable. 1 cup of Brussels sprouts has about 3 grams of protein. Combined with the protein from the tofu, this is a plant-based protein packed dinner.
Rosemary has been used medicinally to improve memory, relieve pain and muscle spasm, stimulate hair growth, and for improving circulation and the nervous system. It may also prevent tumor growth by preventing cancer cells from replicating.
In cooking, it's used as a seasoning for soups, casseroles, salads, and stews. It pairs well with potatoes, mushrooms, grains, peas, and onions.
I usually keeping some around because of its versatility. I enjoy its unique flavor, plus the fact that it has several health benefits.
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Roasted Tofu & Veggies with Dijon Dressing (oil-free option)
For the dressing:
- 3 tablespoons Dijon mustard
- 1 ½ teaspoons apple cider vinegar
- 1 tablespoon maple syrup
- 3 tablespoons fresh lemon juice
- 1 garlic clove
- Salt and freshly ground black pepper to taste
- 7 ounces extra-firm tofu (½ 14-ounce packet) pressed, cut into 1-inch cubes
- Olive oil to taste
- Salt to taste
- ½ pound Brussels sprouts trimmed
- ½ pound baby yellow potatoes
- 2 tablespoons chopped fresh rosemary
- Preheat the oven to 425ºF. Line a large baking sheet with a silicone mat or parchment paper.
- Make the dressing: Add the Dijon, apple cider vinegar, maple syrup, and fresh lemon juice to a medium bowl.
- Grate the garlic into the bowl. Season with salt and pepper.
- Transfer the tofu to a medium bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the tofu onto the prepared baking sheet in a single layer.
- Transfer the Brussels to the same bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the Brussels onto the prepared baking sheet in a single layer.
- Transfer the potatoes to the same bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the potatoes onto the prepared baking sheet in a single layer. Sprinkle with the rosemary. Transfer any remaining dressing to the bowl with the dressing.
- Roast for 20 minutes. Turn the veggies and tofu so they bake evenly. Bake for about 10 minutes more, or until the potatoes can be pierced with a knife. Broil for about 2 minutes, or until browned.
- For serving: Season with salt and pepper. Serve with the remaining dressing.
- For oil-free, omit the olive oil.
- Place veggies and tofu in a single layer. Do not overcrowd or they will steam.
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.