Sheet Pan Garlic Ranch Tofu with Vegetables

GFGluten FreeGRGrain FreeVVegan

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This Sheet Pan Garlic Ranch Tofu with Vegetables is loaded with herby, ranch-seasoned veggies and crispy baked tofu. Perfect for vegan & gluten-free meal prep!

I’ve been loving sheet pan meals lately – they’re perfect for wholesome, yet super easy dinners that are ready in no time, plus they are great for meal prep! They are completely customizable, so you can use up whatever veggies you have lying around and end up with a tasty dish that you can enjoy all week long. This Sheet Pan Garlic Ranch Tofu with Vegetables pairs crispy, herby tofu with perfectly seasoned veggies for a hearty, super nourishing main.

garlic tofu over rice with veggies, tahini sauce, and dill


Hearty vegetables like cauliflower, colorful bell peppers, and creamy potatoes pair perfectly with the zesty ranch flavors in this easy sheet pan roast. I love being able to throw everything together, sprinkle on my favorite seasonings, pop it in the oven, and voila – I have a yummy, versatile meal that I can enjoy all week long.

ingredients for sheet pan ranch tofu on marble background

And let’s not forget about the crispy garlic tofu! The crispy-outside, fluffy-on-the-inside plant protein is coated in ranch seasonings and a little nutritional yeast for a cheesy kick, too.


side-by-side photos of tofu and vegetables on baking sheet before and after roasting

Sheet pan roasts are as easy as 1-2-3! Simply toss all of your ingredients with oil and spices, bake, and enjoy.

  1. Mix onion powder, garlic powder, parsley, and dill to make your ranch seasoning.
  2. Toss the tofu in oil, add nutritional yeast, ranch seasoning, and salt, and mix until coated. Set aside.
  3. Place the bell pepper, jalapeños, potatoes, and cauliflower on a baking sheet, drizzle with oil, ranch seasoning, and salt, then mix and push to the side of the baking sheet. Transfer the tofu to the other side of the baking sheet.
  4. Bake until crispy, flipping midway through.
  5. Serve with rice or pita along with fresh herbs and sauce, if desired.

This sheet pan recipe is one of my favorites because I already love anything with ranch flavor, so combining some of my favorite hearty veggies with a zesty ranch seasoning HAD to happen at some point 🙂 It’s so tasty alongside a grain or fresh bread. And don’t forget to top it with your favorite herbs like fresh parsley or dill! Store any leftovers you have in the fridge for up to 5 days.

white bowl with crispy tofu, roasted veggies, rice, and tahini sauce


  • Serving Suggestions: This dish is delicious as-is, but if you’d like to bulk up the meal, serve it over a bed of rice, with warm pita bread, or in a wrap. You can also drizzle it with a bit of my Easy Tahini Dressing or this yummy Nut-Free Vegan Ranch Dressing.
  • Veggie Swaps: If you’re not a fan of cauliflower, this would also be great with broccoli florets, zucchini, mushrooms, asparagus, or even brussels sprouts! You can also swap out the bell peppers with another crunchy vegetable of your choice, and the potatoes can be swapped for other yummy root vegetables like parsnips, carrots, or even beets. 🙂
  • Extra Protein: For even more plant-based protein, add your favorite beans like tender chickpeas or creamy white beans.

baked tofu and roasted vegetables on sheet pan

If you’re looking for more delicious sheet pan recipes, you’ll also love this Sheet Pan Vegan BBQ with Roasted Vegetables, this Sheet Pan Niçoise Salad, and these Vegan Sheet Pan Fajitas with Chipotle Lime Tofu!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Sheet Pan Garlic Ranch Tofu with Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

This Sheet Pan Garlic Ranch Tofu with Vegetables is loaded with herby, ranch-seasoned veggies and crispy baked tofu. Perfect for vegan & gluten-free meal prep!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 50 minutes
  • Yield: Serves 2 to 4 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1 14 ounce block extra-firm tofu, pressed and cut into cubes
  • 1 tablespoon olive oil or avocado oil, plus more for drizzling
  • 2 tablespoons nutritional yeast
  • ½ teaspoon kosher salt, plus more to taste
  • 1 orange bell pepper, sliced 
  • 2 jalapeños, sliced (optional)
  • 23 gold potatoes, cubed 
  • 1/2 head cauliflower, cut into florets
  • Optional: Easy Tahini Dressing, for serving
  • Other Serving Suggestions: fresh herbs, cooked rice, pita bread, etc.


  1. Prep: Preheat the oven to 420 F and set 1 large baking sheet aside. Prepare the “ranch seasoning” by mixing the onion powder, garlic powder, parsley, and dill together in a small bowl.
  2. Tofu: Place the tofu in a medium bowl and toss with 1 tablespoon of oil, until evenly coated. Then add the nutritional yeast, ½ tablespoon of the ranch seasoning, and ½ teaspoon of salt. Mix until the tofu is coated, then set aside.
  3. Vegetables: add the bell pepper, jalapeños, potatoes, and cauliflower to the large baking sheet. Drizzle with oil, the remaining ranch seasoning, and salt to taste. Mix well, then push over to the side of the baking sheet – they’ll take up 2/3 of the sheet. Transfer the tofu to the remaining part of the baking sheet, trying to leave a little space between each cube.
  4. Bake: Place the baking sheet on the top rack of the oven. Bake for 20 minutes, then flip the tofu and toss the vegetables, and return to the oven again. Bake for an additional 20 to 25 minutes, until the tofu is crispy.
  5. Serve: Transfer the tofu and vegetables to serving bowls and serve with rice or pita, fresh herbs, and tahini sauce, or as desired. Store leftovers in the fridge for up to 5 days. 


  • Ranch Seasoning: if you already have a ranch seasoning mix you can use that instead! I recommend using 1/2 tablespoon with the tofu, and 1 tablespoon on the vegetables. If your blend has salt, reduce or omit the salt listed in the recipe.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Easy and delicious. I topped it with the tangy lime cumin sauce that Colleen suggested. Leftovers tasted great the following day too.

  2. This was delicious and super easy! The tahini dressing really takes it up a notch for such little effort. Thanks for a great recipe 🙂

  3. Clever girl…. This was great! At the time of writing this review, not many people commented on it, so I was hesitant to try it. I’m so glad I did! Adding the sliced jalapenos was a real game changer I love the subtle heat it gave to the dish.

    When I check the cauliflower, pepper, and jalapenos at the 20-minute mark they were cooked enough (quite soft) so I did not add them back into the oven. The jalapenos already had lots of brown/black coloring on them and I think cooking them any longer would have burnt them. I would suggest cooking those veggies for 20 minutes and cooking the potatoes (which I did not use) and tofu for the full 40 minutes (or more) on a separate pan.

    The tofu turned out amazing, with great flavor and nice and crispy! My only problem is I like to make double batches of meals (I did double this one) so I can have it over a few days. When I heated the tofu again it did not have the same great flavor and crispy texture, it was too chewy. I plan to store the seasoned uncooked tofu in serving-size containers in the fridge. Then I will cook them at the time I plan to eat them. This recipe tastes great over rice and topped with some…

    Tangy Lime Cumin Sauce

    1/2 cup vegan mayo
    1 Tbsp lime juice
    1/2 tsp garlic, grated
    1/4 tsp cumin

    Add to a small bowl and whisk.

  4. So amazing! I made this for lunch today and it was fantastic. I loved the ranch seasoning – what a fun way to season veggies and tofu. I ate it with rice alongside a dill cashew cream sauce. Can’t wait to eat the leftovers later this week 🙂

      1. This was pretty good! I should have added more ranch seasoning. I didn’t have cauliflower so I just served it over cauliflower rice (from the freezer).

  5. A brilliant revelation, as usual. I didn’t have dried parsley, so I used fresh and it still turned out amazing. My potatoes must have been too big, because I needed a second quarter sheet, but that’s okay.

  6. I just found your blog last night and immediately decided to make this for dinner. It definitely needs a sauce so I used your easy tahini dressing with garlic and red pepper flakes, which was perfect. I didn’t have any kind of white potato or cauliflower so I used sweet potatoes and broccoli. This was delicious and definitely a keeper!

  7. This is so delicious! I have had it twice in the last three weeks. It is easy to make and leftovers are great for lunch the next day.

  8. I made this recipe right away – it is AMAZING! Super addictive I’m gonna make it every week.