Go Back
–+ servings
Roasted tofu, Brussels, and potatoes in a bowl with Dijon dressing.
Print Recipe
5 from 13 votes

Roasted Tofu & Veggies with Dijon Dressing (oil-free option)

Roasted Tofu & Veggies with Dijon Dressing is an easy and affordable sheet pan recipe. Served with a pantry-friendly and delicious tangy dressing.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Vegan
Servings: 2 people
Calories: 243kcal
Author: Nisha Melvani

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.

Video

Notes

  • For oil-free, omit the olive oil.
  • Place veggies and tofu in a single layer. Do not overcrowd or they will steam.

Nutrition

Calories: 243kcal | Carbohydrates: 42g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 355mg | Potassium: 1170mg | Fiber: 8g | Sugar: 9g | Vitamin A: 933IU | Vitamin C: 129mg | Calcium: 127mg | Iron: 4mg