If you’ve ever had “boring” tofu, it’s time to hit the reset button. This Vegan Balsamic Tofu with Root Vegetable Sheet Pan is the meal that turns tofu skeptics into believers. We’re moving away from soft, bland textures and leaning into a crispy, deeply caramelized, and savory experience.
The beauty of this dish lies in the harmony of the ingredients. The tangy balsamic glaze cuts through the earthiness of the roasted root vegetables—think sweet carrots, hearty parsnips, and golden beets—while the tofu soaks up all that delicious acidity. It’s a “set it and forget it” kind of dinner that looks like a vibrant rainbow on your plate and packs a serious nutritional punch.
Why You’ll Love This Recipe
- One-Pan Simplicity: Less time at the sink, more time enjoying your evening.
- Texture Contrast: Crispy-edged tofu paired with tender, oven-roasted vegetables.
- Meal Prep Magic: These flavors actually intensify the next day, making it a perfect lunch option.
- Naturally Vegan & GF: A wholesome, plant-based meal that satisfies without the heavy “after-dinner” feeling.
Recipe Card Info
- Prep Time: 15 minutes (plus 20 mins for tofu pressing)
- Cook Time: 30–35 minutes
- Total Time: 50 minutes (active)
- Servings: 4
- Difficulty: Easy
Ingredients
- 1 block (14 oz) Extra-Firm Tofu, pressed and cubed
- 2 cups Carrots, peeled and sliced into rounds
- 2 cups Parsnips or Sweet Potatoes, cubed
- 1 large Red Onion, cut into wedges
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Dried Thyme
- Salt and pepper to taste
Balsamic Glaze:
- 1/4 cup Balsamic Vinegar
- 2 Tbsp Maple Syrup (or agave)
- 1 Tbsp Soy Sauce (or Tamari for Gluten-Free)
- 2 cloves Garlic, minced
- 1 tsp Dijon Mustard
Instructions
- Press the Tofu: Wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy skillet or books on top for at least 20 minutes to squeeze out excess moisture. This is the secret to getting it crispy!
- Preheat: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Toss the Veggies: In a large bowl, toss the carrots, parsnips, and red onion with olive oil, thyme, salt, and pepper. Spread them across the sheet pan, leaving room for the tofu.
- Prepare the Glaze: In a small bowl, whisk together the balsamic vinegar, maple syrup, soy sauce, garlic, and Dijon mustard.
- Glaze & Roast: Cube the pressed tofu and toss it in the balsamic glaze. Add the tofu to the sheet pan with the vegetables. Drizzle any remaining glaze over the veggies.
- Bake: Roast for 30–35 minutes, tossing halfway through, until the vegetables are tender and the tofu has developed a dark, caramelized crust.
- Serve: Garnish with fresh parsley or green onions and serve hot.
Chef’s Tips for Success
- Tip 1 (The Press): Don’t skip the pressing! Removing the water allows the tofu to act like a sponge for the balsamic marinade.
- Tip 2 (Size Matters): Cut your root vegetables into uniform sizes so they roast at the same rate as the tofu.
- Tip 3 (The High Heat): If your oven runs cool, don’t be afraid to crank it up to 425°F for the last 5 minutes to get those extra-crispy edges on the tofu.
Encouraging Conclusion
This Vegan Balsamic Tofu Sheet Pan is a celebration of what plant-based cooking should be: colorful, flavorful, and incredibly easy. It’s a dish that proves you don’t need meat to have a hearty, satisfying dinner.
