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
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Mixing bowl
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Baking tray
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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
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Preheat the oven to 200 degrees C/400 F.
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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.
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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.
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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.
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Serve immediately, or store in the fridge for 3-4 days in an airtight container.