Vegan Sheet Pan Potatoes And Tofu

How to make vegan sheet pan potatoes and tofu

This is a summary of the recipe to go along with the step-by-step photos. Scroll down to the recipe card below for full ingredient measurements.

STEP 1: Preheat the oven to 400 degrees F/200 F.

STEP 2: Add the tofu cubes to a large mixing bowl together with grated ginger, apple cider vinegar, tamari, paprika, and celery salt. Mix together well and set aside to marinade, covered, for around 20-25 minutes at least.

STEP 3: In the meantime, prepare the vegetables. Chop the potatoes into bite-sized pieces, and thinly slice the mushrooms and onions.

STEP 4: Add the potatoes, mushrooms, onions and garlic to a large mixing bowl and then add the tofu, pouring over the marinade. Stir together really well.

STEP 5: Transfer the tofu and vegetables to a large baking tray covered with baking paper. Roast in the preheated oven for 40-45 minutes, until the potatoes are fork-tender and the tofu is crispy.

STEP 6: Serve immediately, or store in the fridge for 3-4 days in an airtight container.

Recipe

Equipment

  • Mixing bowl
  • Baking tray
  • Parchment paper

Ingredients

  • 7 oz firm tofu (depending on the type of tofu you use, you may need to press it for around 10 minutes)
  • 1 1-inch piece ginger peeled and grated
  • 2 tbsp apple cider vinegar
  • 2 tbsp tamari
  • 1 tsp paprika
  • 1 tsp celery salt
  • 17 oz potatoes
  • 7 oz mushrooms
  • 1 large red onion
  • 4 cloves garlic
  • black pepper to taste

Instructions

  • Preheat the oven to 200 degrees C/400 F.
  • Add the tofu cubes to a large mixing bowl together with grated ginger, apple cider vinegar, tamari, paprika, and celery salt. Mix together well and set aside to marinade, covered, for around 20-25 minutes at least*.
  • In the meantime, prepare the vegetables. Chop the potatoes into bite-sized pieces, and thinly slice the mushrooms and onions.
  • Add the potatoes, mushrooms, onions and garlic to a large mixing bowl and then add the tofu, pouring over the marinade. Stir together really well.
  • Transfer the tofu and vegetables to a large baking tray covered with baking paper, and season to taste with black pepper. Roast in the preheated oven for 40-45 minutes, until the potatoes are fork-tender and the tofu is crispy.
  • Serve immediately, or store in the fridge for 3-4 days in an airtight container.

Nutrition

Calories: 161kcalCarbohydrates: 26gProtein: 10gFat: 3gSaturated Fat: 1gSodium: 1113mgPotassium: 790mgFiber: 4gSugar: 4gVitamin A: 283IUVitamin C: 14mgCalcium: 86mgIron: 2mg
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