Finding a dinner that is both incredibly nutritious and easy to clean up can feel like a challenge, but this Vegan Balsamic Tofu with Root Vegetable Sheet Pan checks every box. This meal celebrates the earthy sweetness of seasonal root vegetables—like carrots, parsnips, and sweet potatoes—paired with protein-packed tofu that has been marinated in a tangy, savory balsamic glaze. Everything roasts together on a single pan, resulting in caramelized vegetables and crispy-edged tofu that will satisfy vegans and meat-eaters alike. It’s a vibrant, “rainbow” dinner that brings gourmet plant-based cooking into your everyday routine.
Why This Recipe Works
- One-Pan Wonder: Minimal prep and even less cleanup! Everything cooks at once, making it the perfect solution for busy weeknights.
- The Perfect Tofu Texture: By pressing the tofu and roasting it at high heat, we achieve a satisfyingly firm exterior and a tender, flavor-soaked interior.
- Balanced Nutrition: This dish provides a complete plant-based protein, complex carbohydrates from root veggies, and healthy fats from olive oil.
- Balsamic Caramelization: The sugars in the balsamic vinegar glaze caramelize in the oven, creating a deep, umami-rich flavor that ties the whole dish together.
Recipe Details
- Prep Time: 20 Minutes (plus 20 mins for tofu pressing)
- Cook Time: 30–35 Minutes
- Total Time: 55 Minutes
- Yield: 4 Servings
- Difficulty: Easy
Ingredients
- For the Sheet Pan:
- 1 block (14 oz) Extra Firm Tofu, pressed and cubed
- 2 large Carrots, peeled and sliced into rounds
- 1 Sweet Potato, peeled and diced into 1-inch cubes
- 1 large Parsnip, peeled and sliced
- 1 Red Onion, cut into wedges
- 2 Tbsp Olive Oil
- For the Balsamic Glaze:
- 1/4 cup Balsamic Vinegar
- 2 Tbsp Soy Sauce (or Tamari for gluten-free)
- 1 Tbsp Maple Syrup
- 1 tsp Dijon Mustard
- 2 cloves Garlic, minced
- 1/2 tsp Dried Thyme
Instructions
- Press the Tofu: Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top (like a cast-iron skillet). Let it sit for at least 20 minutes to remove excess moisture.
- Prep the Oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Mix the Glaze: In a small bowl, whisk together the balsamic vinegar, soy sauce, maple syrup, mustard, garlic, and thyme.
- Marinate: Place the cubed tofu in a bowl and pour half of the balsamic glaze over it. Let it sit while you chop the vegetables.
- Toss the Veggies: In a large bowl, toss the carrots, sweet potatoes, parsnips, and red onion with the olive oil, salt, and pepper. Spread them evenly onto the prepared sheet pan.
- Add Tofu: Nestle the marinated tofu cubes among the vegetables.
- Roast: Bake for 30–35 minutes, tossing the vegetables halfway through, until the vegetables are fork-tender and the tofu is browned.
- Finish: Remove from the oven and drizzle the remaining balsamic glaze over the hot sheet pan. Garnish with fresh parsley if desired.
Conclusion
The Vegan Balsamic Tofu with Root Vegetable Sheet Pan is more than just a meal; it’s a masterclass in plant-based efficiency. It proves that you don’t need a dozen pots and pans to create a dish that is bursting with flavor and texture. The natural sweetness of the roasted root vegetables paired with the punchy balsamic glaze makes every bite exciting. This is the kind of reliable, “feel-good” recipe you’ll find yourself turning to again and again, whether you’re meal prepping for the week or serving a cozy family dinner.
(FAQ)
Q: Can I use different vegetables?
A: Absolutely! Beets, Brussels sprouts, and butternut squash also work beautifully in this recipe. Just ensure you cut harder vegetables into smaller pieces so everything cooks at the same rate.
Q: Do I have to press the tofu?
A: Yes! Pressing the tofu is the secret to a great texture. It removes the water, allowing the tofu to soak up the marinade and get crispy in the oven.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or an air fryer to regain some of the tofu’s crispness.
