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. They 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
Dijon Dressing
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.
Tofu
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.
Brussels Sprouts
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.
Try these delicious veggie bowls.
👩🏽🍳 Made This Recipe?
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I would love it if you would rate this recipe and leave a comment. Thank you in advance.
Roasted Tofu & Veggies with Dijon Dressing (oil-free option)
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Ingredients
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
Other:
- 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
Instructions
- 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.
Notes
- For oil-free, omit the olive oil.
- Place veggies and tofu in a single layer. Do not overcrowd or they will steam.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Teresa says
I can't consume cruciferous vegetables. Are there other vegetables I could pair with the potatoes and tofu?
Nisha Melvani, RDN says
Most vegetables suitable for roasting will work. Firmer veggies. Carrots?
Carmen says
Easy and delicious. The sauce is amazing and I will double next time....I tripled the garlic already! Sheet pan meals are the best! I also want to try with sweet potatoes!
Nisha Melvani, RDN says
It will be delicious with sweet potatoes. Thanks for commenting. Good to know about the dressing.
Karen ML says
Super easy to throw together for a weeknight dinner. My husband and I really enjoyed this recipe. Thank you!
Nisha Melvani, RDN says
I'm so glad to hear it was a hit for both of you! Thank you.
Fox says
My goodness, this was delicious! Thank you so much!
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you for commenting.
Maria says
Made this for lunch today and WOW so much flavor! The dressing is to die for!! This is definitely my new go to recipe for lunch thank you for this!!! 10/10 would recommend. So easy and sooo tasty!!!
Nisha Melvani says
I'm so glad it was a hit! Thank you for commenting.
Tina says
I made this for dinner and it was incredible! Love how I didn’t have to chop any veggies and was able to put everything in the oven. My husband said it’s one of the tastiest tofu recipes he has ever had. Definitely adding this into the dinner rotation!
Nisha Melvani says
It made my day to read this. I appreciate you taking the time to leave a comment. So glad he enjoyed it too.
Diane L says
This was delicious! I doubled the sauce and added about 2 extra tbsp of syrup ( personal preference). I used tofu, green beans, buttercup squash and halved brussel sprouts. The sauce is the bomb! Can't wait to try different roasted vegetables with it. Thanks again!!😁
Nisha Melvani says
I'm so glad you liked the sauce so much. Nice substitutions. Have a great day.
Rebecca says
really good!
Nisha Melvani says
I'm so glad you liked the recipe Rebecca. Thanks for letting me know. Have a great evening.