Sheet Pan Tofu with Spring Vegetables

GFGluten FreeGRGrain FreeNFNut FreeOFOil FreeVVegan
4.93 from 13 votes
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​​Sheet Pan Tofu with Spring Vegetables is made with baked lemon garlic tofu, roasted vegetables, and a light, zesty marinade. Serve over rice for the perfect weeknight meal. Gluten-free, Refined-sugar free.

This Sheet Pan Tofu with Spring Vegetables is what easy dinners are made of. It’s high in protein, packed with nutritious veggies, and marinated in the best, bright and simple seasonings. All you need is 12 affordable ingredients!

Table of Contents
  1. What You Need for Sheet Pan Tofu with Spring Vegetables
  2. How to Make Sheet Pan Tofu with Spring Vegetables
  3. Serving Suggestions
  4. How to Store Sheet Pan Tofu with Spring Vegetables
  5. Recipe FAQs
  6. Sheet Pan Tofu with Spring Vegetables Recipe
sheet pan tofu with spring vegetables served on top of lemon pepper orzo

Spring into Warmer Days with this Easy Sheet Pan Dinner

By the time April rolls around, it feels like we’ve been living in the dead of winter for all of eternity. Especially when Mother Nature continues to surprise us with lingering snow storms. So if we can’t experience a true Spring outside, we can at least experience one in the kitchen.This sheet pan meal contains all of the components of a Spring recipe. Seasonal produce, bright, zesty lemon juice and tangy dijon mustard. Take it to the next level and serve over comforting Lemon Pepper Orzo. After less than 1 hour, you’ll be ready to enjoy the flavors of Spring!

What You Need for Sheet Pan Tofu with Spring Vegetables

Just like all of my sheet pan recipes, we’re keeping it simple and sticking to the basics. No surprising or hard to find ingredients here. You’ll need:

ingredients for sheet pan tofu with spring vegetables laid out on a kitchen countertop
  • Tofu: The source of our plant-based protein here! Both extra firm tofu and super firm tofu work well and are low in excess moisture.
  • Veggies: In the spirit of Spring, I used some of my favorite seasonal produce – asparagus spears, artichoke hearts, and chopped radishes. Feel free to switch it up and use what you have on hand. Carrots, peas, and fava beans would also be delicious.
  • Olive oil: A little oil not only helps the marinade stick to the tofu and veggies, but oil also adds flavor and helps the ingredients bake up nice and crispy. If you don’t have extra-virgin olive oil on hand, use another neutral high smoke point oil.
  • Lemon juice: Fresh lemon juice adds a bright, citrus-y flavor that makes it reminiscent of Spring. If you want to take it to the next level, add a bit of lemon zest, too!
  • Dijon mustard: You know I can’t resist adding a little dijon. Similar to lemon juice, it brightens up the rest of the ingredients and packs so much flavor.

How to Make Sheet Pan Tofu with Spring Vegetables

side-by-side images of sheet pan tofu with the image on the left showing marinated tofu and the image on the right showing baked veggies
  1. Cut the tofu into small triangles, then place in the bottom of a shallow container.
  2. Shake the olive oil, lemon juice, garlic powder, black pepper, and salt together in a small jar until emulsified.
  3. Pour the marinade over the tofu and marinade for 15 minutes, or overnight.
  4. Transfer the marinated tofu to a large baking tray and bake for 20 minutes.
  5. In a separate medium bowl, whisk the vegetable marinade together, then add in the artichoke hearts, asparagus, and radishes and mix to coat.
  6. After 20 minutes, flip the tofu, then scoot it over to one third of the baking sheet. Spread the vegetables across the remaining two thirds.
  7. Bake for an additional 15 to 20 minutes.
  8. Serve warm as-is with fresh dill, or as desired.
zoomed in image of baked veggies on a sheet pan

Caitlin’s Cooking Tips

  • Marinate overnight for the best flavor. As a general rule of thumb, the longer you marinate, the more flavorful your tofu will be. If you have the time to prep ahead, marinating for at least 8 hours will yield the best sheet pan recipe.
  • Don’t omit the oil. The extra virgin olive oil is a key ingredient in the marinade for both the lemon garlic tofu and the vegetables. Without it, the flavor will fall flat and the marinade won’t cling to the tofu or veggies well. If you are oil-free, check out my Oil-Free recipes and find a recipe that will better suit your diet. You may like this Lemon Dill Quinoa Casserole – it has a similar Springy flavor profile and is equally delicious.

Serving Suggestions

This is one of my favorite sheet pan meals for meal prep, hosting guests, or a quick weeknight dinner as the weather warms up. I personally love serving the tofu and veggies over Instant Pot Garlic Rice or Lemon Pepper Orzo with fresh dill, but it’s hearty enough to enjoy on it’s own, if desired.

If you’re looking for more sheet pan recipes, you’ll also love this Dijon Garlic Sheet Pan Veggies & Chickpeas, these Vegan Sheet Pan Fajitas and this Sheet Pan Garlic Ranch Tofu with Vegetables! You may also enjoy browsing my collection of Tofu recipes!

How to Store Sheet Pan Tofu with Spring Vegetables

Leftover tofu and veggies will keep for up to 5 days in an airtight container in the refrigerator. Reheat in a large skillet on the stovetop until warm and crispy or reheat quickly in the microwave or a toaster oven.

Freezing is not recommended.

zoomed in image of baked veggies on a sheet pan

Recipe FAQs

Why is my tofu not getting crispy on the pan?

The key to extra crispy tofu pieces is to bake directly on a nonstick baking sheet or silicone mat and place the tofu on the top oven rack. If you’ve done these things and your tofu still isn’t crispy, the tofu may have been too crowded on the baking sheet, it wasn’t pressed well enough, or the oven wasn’t hot enough.

Which tofu is best for baking?

It depends on the recipe, but I typically use extra-firm tofu or super firm tofu when I don’t have time to press it.

Are you supposed to rinse tofu?

No, rinsing tofu is actually counterproductive. Tofu is like a sponge and when you press the tofu, all of the excess water will drain out of the tofu. By rinsing it under water, all you’d be doing is adding that excess water right back into the block of tofu.

How long do you press tofu to get the water out?

I recommend about 15 to 30 minutes. Again, if you typically don’t have time to press tofu, purchase super firm tofu and simply pat it dry before using.

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊

Sheet Pan Tofu with Spring Vegetables

4.93 from 13 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 people
​​Sheet Pan Tofu with Spring Vegetables is made with baked lemon garlic tofu, roasted vegetables, and a light, zesty marinade. Serve over rice for the perfect weeknight meal. Gluten-free, Refined-sugar free.


For the Lemon Garlic Tofu:

For the Vegetables:


  • Prep: Preheat the oven to 415F. Set a large baking sheet aside and line with a silicone baking mat if it is not nonstick.
  • Marinate the Tofu: Cut the tofu into small triangles and place in the bottom of a small container. Add the olive oil, lemon juice, garlic powder, black pepper, and salt to a small jar and shake until emulsified. Pour the marinade over the tofu and gently toss the container until the tofu is coated. Let marinate for 15 minutes, or overnight in the refrigerator for a stronger flavor.
  • Bake the Tofu: Transfer the tofu to a large baking sheet, leaving about 2” between each piece. (Note: discard the extra marinade behind or save it for drizzling on the tofu just before serving, if desired). Bake in the top rack of the oven for 20 minutes.
  • Season the Vegetables: In a medium bowl whisk the oil, mustard, garlic powder, pepper, and salt together. Add the asparagus, artichoke hearts, and radishes and mix well. Set aside.
  • Final Bake: Take the tofu out of the oven, flip it, and scoot it all over to one third of the baking sheet. Transfer the vegetables to the baking sheet and spread them across the remaining two thirds. Return to the top rack of the oven and bake for an additional 15 to 20 minutes.
  • Serve: Remove from the oven and top with fresh dill. Serve warm as-is or over rice or Lemon Pepper Orzo. Store any leftovers in the fridge for up to 5 days.


Calories: 188kcalCarbohydrates: 7gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 892mgPotassium: 251mgFiber: 2gSugar: 2gVitamin A: 50IUVitamin C: 8mgCalcium: 43mgIron: 2mg
Keyword: sheet pan recipes, sheet pan tofu, spring vegetables, vegan side dishes, vegan tofu recipes, vegetarian side dishes
Course: Main, Side Dish
Method: Oven
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegan, Vegetarian

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. 5 stars
    I’ve made this twice and my husband and I love it! So delicious and flavorful. Will make this again and thank you for the recipe!

  2. 5 stars
    This looks so good! Can’t wait to make it!! Do you think I could cook this in the air fryer? Its already quite hot out and I’d love to avoid heating up my place even more with the oven 😅

    1. Hi Jacqueline! Yes, you can make this in an air fryer – I’d reduce the temp by 50 degrees and start checking for doneness after about 20 min

  3. 5 stars
    Easy and great taste 🙂 I cooked them on separate pans because that felt a little easier to me than doing it all on the same pan.

  4. 4 stars
    Delicious! I made this last week and loved it. I’ve never used artichokes like that and I was surprised by just how good they were. I’ll definitely keep this one in my rotation, especially as different seasonal veggies become available.

  5. 5 stars
    Hi Caitlin,

    I really want to try to try the recipe but my partner really don’t like dill. What herb do you think will be a good replacement? Thanks 🙂

    1. Hi Helen! I think parsley would work really well here. You could even add a small amount of fresh mint too!

  6. 5 stars
    I liked this. I have been attempting to try tofu dinners, as I have been vegetarian for almost 5 years now and have barely eaten tofu. Needless to say, I recognize that tofu is incredibly versatile and can be used in recipes similar to what a non-vegetarian person would cook for dinner. This was probably the third or fourth recipe I have tried. I will say that I decided I don’t like radishes after eating this, haha. But that’s my own personal food preference, so next time I will probably do extra asparagus… unless someone recommends another veggie? 🙂

  7. 5 stars
    Meal prepped this and it will for sure be on repeat all spring/summer long—honestly never thought to roast radishes and artichoke hearts but SO GOOD. Made a batch of lemon pepper orzo to go with it and wouldn’t change a thing about this meal😋

  8. 5 stars
    Just made this and it’s awesome! So delicious! I used zucchini since I didn’t have asparagus and it worked. Thank you!! ❤️

  9. 5 stars
    I waste too much food, and need help planning., its too problematic to cook for others. Maybe they’ll join me if my recipes improve. I cannot continue to eat out or be wasteful.🙋

  10. 5 stars
    Your post got me craving the radishes. Mustard was an excellent addition. Look forward to making the whole thing.