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Simple one-pan vegan meal with tofu, vegetables, and “cheezy” no-cheese miso tahini sauce. Serve over quinoa or by itself for an easy and filling weeknight dinner. Usually one-pan vegan meals call for chickpea, veggies, and seasonings. This one, however, incorporates cubed tofu as a source of protein. The tofu browns beautifully alongside the veggies here for a protein-packed entree that’s ideal for meal prep and busy weeknight dinners. A simple dried rosemary and thyme blend keeps things cozy, fragrant, and perfectly seasoned. The trick to achieving even baking with all of the different vegetables and textures in this meal is to spread the contents between two baking sheets. Serve the roasted veggies over quinoa for even more protein or by itself for a full meal. Don’t forget the optional  drizzle of “cheezy” miso tahini sauce! It's the cherry on top of this one-pan vegan meal!

Tofu Sheet Pan Meal With “Cheezy” Miso Tahini Sauce [Vegan]

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Cooking Time


Ingredients You Need for Tofu Sheet Pan Meal With “Cheezy” Miso Tahini Sauce [Vegan]

For the Tofu Sheet Pan:
  • 1/2 red onion, sliced
  • 1 large sweet potato, peeled and diced into half moons
  • 1 yellow bell pepper, diced
  • 1 medium head broccoli, broken into florets
  • 1 cup button mushrooms, wiped clean and sliced
  • 1 16 ounce block extra-firm tofu, drained and rinsed
  • 2 teaspoons avocado oil
  • 1/2 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • black pepper, to taste
  • Himalayan sea salt, to taste

For the “Cheezy” Miso Tahini Sauce:

  • 1 tablespoon miso paste
  • 3 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup (optional)
  • 1/4 teaspoon garlic powder
  • 2 tablespoons nutritional yeast
  • 1/4 cup warm filtered water + more as needed to reach desired consistency
  • black pepper, to taste
  • Himalayan sea salt, to taste

For Serving:

  • 1 1/2 cups cooked quinoa
  • sprinkle of hemp hearts

How to Prepare Tofu Sheet Pan Meal With “Cheezy” Miso Tahini Sauce [Vegan]

  1. Preheat oven to 400°F and line two baking sheets with parchment paper.
  2. Chop your vegetables into chunks and cube the tofu.
  3. Divide the vegetables and tofu between the prepared baking sheets and drizzle with avocado oil, 1 tsp per sheet. Sprinkle with dried herbs and toss thoroughly to evenly coat.
  4. Bake sheets for 25-30 minutes, until the sweet potatoes are fork tender and the tofu starts to brown on the edges. Rotate the baking sheets half-way through the ensure even baking.
  5. While the sheet pan meal is baking, prepare your “cheezy” miso tahini sauce dressing by adding all ingredients to a high-speed blender and processing until smooth and creamy, adding more filtered water as needed to reach desired consistency. Refrigerate until ready for use.
  6. If serving with quinoa, divide cooked quinoa between plates or bowls and top with roasted tofu and vegetables. Drizzle with tahini sauce and add a sprinkle of hemp hearts.
  7. Store leftovers in the fridge for 3-5 days and reheat before serving.
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