This quick and easy Tofu Sheet Pan Meal with Garlic Herb Tahini will make your taste buds sing! Herb-marinated tofu and a medley of hearty vegetables are the stars of the show — while a deliciously homemade tangy sauce brings the whole thing together.

Tofu is a versatile and nutritious ingredient perfect for plant-based diets. It’s high in protein and contains all nine essential amino acids, making it an excellent addition to Plant-Based Whole30 recipes.

This plant-based veggie sheet pan meal is easy to prepare and clean up. Perfect for busy weeknights or meal-prep sessions! Give it a try, and let us know what you think in the comments below.

New to cooking with Tofu? Check out this post by Plant-Based Registered Dietician Rhyan Geiger about the different types of tofu and the best recipe applications for each.

Tofu Sheet Pan Meal with Garlic Herb Tahini

Photo Credit: Ellie Yamanaka
Plant Based Whole30 Tofu and Roasted Vegetable Sheet Pan Meal with Garlic Herb Tahini Sauce

Tofu and Roasted Vegetable Sheet Pan Meal with Garlic Herb Tahini Sauce

No ratings yet
Prep Time 15 mins
Cook Time 13 mins
Total Time 29 mins
Servings 3 people

Ingredients
  

Tofu

  • 1 lb extra firm tofu
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1/2 tsp dry thyme
  • 1/2 tsp dry oregano
  • 1/2 tsp garlic powder
  • 1 tbsp balsamic vinegar
  • 1 tbsp coconut aminos
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Potatoes

  • 3 russet potatoes cut into chunks
  • 1 tbsp olive oil
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper

Zucchini

  • 3 zucchini sliced
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp garlic powder

Tahini Herb Sauce (Optional)

  • 1/4 cup tahini
  • 2 tbsp water or more as needed to thin
  • 3-4 tbsp lemon juice
  • 2 tbsp chopped fresh herbs (cilantro, parsley, dill, basil, chives)
  • 1 clove garlic grated
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions
 

  • PREHEAT oven to 425°F. Lightly grease or line 2 baking sheets with parchment paper.
  • PAT TOFU dry with paper towels and cut into cubes or triangles.
  • Mix together remaining tofu seasonings in a large bowl.
  • BRUSH or rub seasonings over the tofu then spread out on half a baking sheet.
  • TOSS potatoes, olive oil, thyme, paprika, salt, and pepper in the same bowl you used for seasoning the tofu. Spread out on the other half of the baking sheet with tofu.
  • PLACE tofu and potatoes into the oven and roast for 15 minutes.
  • MEANWHILE, using the same bowl again, toss zucchini, olive oil, salt, pepper, and garlic powder, then spread the mixture out on the other baking sheet.
  • AFTER the first 15 minutes of roasting, add the zucchini to the oven. Continue cooking everything for another 10-15 minutes, until zucchini and potatoes are tender, and tofu is browned.
  • MAKE the optional tahini sauce while the food is roasting. Add all ingredients to a bowl or jar and mix until well combined. Add water as needed to thin. Taste and add more lemon juice, salt, or pepper as desired.
  • SERVE and enjoy!
Keyword Plant-based
Tried this recipe?Let us know how it was!

Published by Liz Parrent

Liz Parrent is Whole30's Senior Manager, for Whole30 Recipes content.She comes to Whole30 with over a decade of CPG and content marketing experience in the health and wellness space. Having been a part of Primal Kitchen's founding and pre-acquisition team, Liz holds a deep passion for the Whole30 community and the transformative power of a whole foods-focused lifestyle.