Sheet Pan Gnocchi, Tofu & Veggies with Creamy Hummus Dressing is an easy, budget-friendly and protein-rich vegan dinner the whole family will enjoy.
Sheet pan dinners are very popular in our house when I'm on dishes –which sadly is most of the time! Especially this one, with delicious crispy gnocchi. The bell peppers, red onion, and creamy lemony hummus dressing add a ton of flavor to this healthful vegan dinner.
More Sheet Pan Recipes:
🥣 Why This Recipe Is Fabulous
- The ingredients are all pantry-friendly.
- It's a low-cost dinner that doesn't compromise on flavor.
- Most veggies will work in this recipe. Substitute the bell peppers and red onions for what you have on hand.
- The 3-ingredient creamy lemony hummus dressing is superb. It's very versatile and pairs well with veggies and salads.
- This is an easy dinner to whip up at the last minute.
📖 How to Make This Recipe
Start by pressing one 14-ounce block of extra firm tofu for 15 minutes. I use the Tofuture tofu press and love it! It reduces the pressing time and does a great job. Alternatively, you can buy super firm or pre-pressed tofu. This way, the pressing has already been done for you.
Preheat the oven to 450°F.
Cut the tofu into about 1-inch pieces. Or, if you have a crinkle cutter (available on Amazon), you can use that to make short rectangles. Toss the tofu with the cornstarch, and seasonings in a reusable container or Ziploc freezer bag.
Place your choice of chopped veggies, and the gnocchi into a large bowl. Toss with olive oil to coat. Season with salt and black pepper. Transfer to a large baking sheet.
Add oil to a second large baking sheet and place in the oven for about 3 minutes to heat up the oil. Transfer the tofu to the baking sheet and toss in the hot oil. Bake the tofu, veggies, and gnocchi for 15 minutes. Toss to make sure they cook evenly. Bake for about 10 minutes more, or until golden brown.
Make the Creamy Lemony Hummus Dressing
Make the Creamy Lemony Hummus Dressing while everything is baking. Mix the hummus, lemon juice, and water in a medium bowl. Season with salt and black pepper.
Remove the tofu and veggies from the oven when golden brown and slightly crispy.
👩🏼🌾 Ingredients & Nutition
Bell peppers are low in calories and loaded with nutrients. They are rich in vitamin C, fiber and other antioxidants, making them an excellent addition to a healthy diet. Their high vitamin C content helps our bodies absorb iron more efficiently. That's why it's good to pair bell peppers with high iron foods like tofu.
Tofu contains the 9 essential amino acids that your body can’t make on its own, which is why it's an ideal ingredient for adding a complete protein to meatless meals. It's very versatile and easily absorbs the flavors of sauces and marinades.
Red bell peppers are simply ripened green bell peppers. Green bell peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red. As a result, they are the least sweet of the peppers and have a slightly bitter flavor. Red bell peppers are the sweetest. They also have significantly more nutrients than green bell peppers as they are harvested later.
Roasting green bell peppers gets rid of the bitter flavor and makes them sweeter.
One half cup of firm tofu packs 3 mg of non-heme iron, slightly more than your average serving of red meat.
👩🏽🍳 Made This Recipe?
Share your Sheet Pan Gnocchi, Tofu & Veggies creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would rate this recipe and leave a comment. Thank you in advance.
Sheet Pan Gnocchi, Tofu & Veggies
- 14 ounces extra-firm tofu pressed
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons paprika
- 1 ½ teaspoons garlic powder
- 4 cups chopped vegetables (bell peppers, red onion, zucchini)
- 2 cups gnocchi (frozen or fresh)
- 2 tablespoons olive oil plus more for the vegetables and gnocchi
- Salt and black pepper to taste
For the hummus dressing:
- 1 cup hummus
- ¼ cup fresh lemon juice
- 2 tablespoons water
- Salt and black pepper to taste
- Preheat the oven to 450°F.
- Prepare Tofu: Cut the tofu into 1-inch pieces. Transfer to a large Ziploc bag or reusable container. Add the cornstarch, paprika, and garlic powder. Toss the tofu until it is evenly coated with the cornstarch.
- Prepare Vegetables & Gnocchi: Place the vegetables, and gnocchi into a large bowl and add a generous drizzle of olive oil, salt, and black pepper. Toss the vegetables and gnocchi until lightly coated with the oil. Transfer to a large baking sheet. Set aside.
- Heat Oil & Add Tofu: Add 2 tablespoons olive oil to a second large baking sheet. Heat the oil in the oven for 3 minutes. Remove the hot baking sheet from the oven and tilt the sheet to spread the oil evenly. Transfer the tofu to the baking sheet and use a spatula to toss the tofu in the oil until lightly coated.
- Bake: Place both baking sheets into the oven, with the vegetables on the upper rack, and bake for 15 minutes.
- Prepare Dressing: Meanwhile, in a large bowl, whisk the hummus, lemon juice, and water. Add salt and black pepper to taste. Set aside.
- Toss the Veggies & Tofu: Remove the tofu, vegetables, and gnocchi from the oven and toss with a spatula so that they cook evenly. Bake for about 15 minutes more, or until golden brown.
- For Serving: Top with a generous drizzle of hummus dressing for serving.
- Gnocchi: Use frozen or freshly made gnocchi. Frozen gnocchi does not need to be thawed beforehand.
- For baking: Use one (or two) baking sheets large enough to place the veggies and gnocchi in a single layer so they roast evenly.
- Veggies: Use your choice of veggies (4 cups chopped). Bell peppers, red onion, and zucchini work well.
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.
Such a great weeknight recipe!! My family devoured it and it’s definitely on rotation. Thanks!!
I'm so glad you like it Sara. Thank you. xxx