Sheet Pan Orange Tofu & Veggies
This Sheet Pan Orange Tofu & Veggie recipe is full of flavor, cooks up in about 30 minutes and is a simple, delicious vegetarian dinner for those busy weeknights!
This sheet pan orange tofu is made with the perfect blend of veggies and flavor for the perfect easy dinner. The extra-firm tofu is tossed in flavorful homemade Asian-inspired orange sauce and gets beautifully caramelized in the oven along with green beans, sliced bell peppers, and shredded cabbage.
It is quick to throw together, veggie-loaded, family-friendly and delicious over your favorite rice, cooked quinoa, or some rice noodles.
This recipe is….
Vegan, vegetarian, plant-based, gluten free, nut-free, and dairy-free
Why this Orange Tofu recipe is amazing…
- This vegetarian sheet pan meal is loaded with veggies and nutrients. You’ll get tons of vitamins from green beans, bell pepper and coleslaw mix while the tofu adds a nice boost of protein.
- It is flavor packed! The sauce is easy to whip together and makes this easy plant based recipe totally drool worthy.
- You can totally adapt this recipe to fit your life and needs. Use different veggies based on what you prefer or simply have on-hand. Also, if tofu isn’t your thing, you can make this recipe with chicken or shrimp!
- It is a one sheet meal. Less mess. Less fuss. Just what we all need at dinner time.
How to prep the tofu for this recipe
There are lots of different ways to prep the tofu for this sheet pan meal and other recipes, but this method is the one that I always use and have found to be successful in getting a crisp tofu with great texture! And without a tofu press!
Step 1: Slice the block of tofu lengthwise, through the middle. Place the slices side-by-side on the cutting board.
Step 2: Cut the slabs of tofu into cubes.
Step 3: Arrange tofu cubes in a single layer on a clean towel or paper towel. Place another towel on top of the cubes.
Step 4: Place another cutting board + something heavy on top of the second cutting board to help gently press the moisture out of the tofu. Let sit for at least 15 minutes.
Want to find out the BEST way to cut bell peppers? Head over to my How To Cut a Bell Pepper…to minimize waste! post!
Frequently Asked Question
Can I use different vegetables?
Yes, any vegetables you would usually use in a stir fry would work well. Broccoli florets, carrots, mushrooms, and asparagus are some examples of vegetables that could easily sub in for the veggies in this recipe.
What can I serve with this sheet pan orange tofu?
This sheet pan stir fry is great served on top of many things. Take a shortcut and buy some frozen cooked rice or quinoa to heat up while the rest of the meal is in the oven. Rice noodles of all different shapes and sizes are quick and easy to cook up, too.
Is this gluten free?
Yes, make sure to use tamari and not soy sauce in this recipe for it to be entirely gluten free.
What protein can I use instead of tofu?
You can use a peeled and deveined shrimp, but to make sure they don’t overcook, add them to the pan during the last 10 minutes of cook time. To make this dish with chicken, cut a pound of boneless, skinless chicken breasts into cubes. Cook in the same manner you would the tofu in the recipe since the chicken will cook through in the 30 minute cook time.
Can I make this sesame free?
Yes, simply leave out the sesame oil and sesame seeds. If you’d like, you can add sliced scallions or chopped peanuts or cashews as a garnish to the top of your dish instead.
How can I up the spice?
Add a ½ to 1 teaspoon of Asian-style hot sauce, such as Sriracha, to the stir fry sauce or serve some on the side to add on top of stir fry after it’s plated.
Tips and tricks
Try not to crowd your sheet pan. I used a large sheet pan to make this recipe, so the tofu and veggies had some room to cook and crisp up. Spread the veggies and tofu out as much as you can. A little overlapping is okay, but if needed, spread this recipe between two smaller sheet pans so that your orange tofu and veggies comes out perfect!
Be sure to toss the veggies and tofu in the sauce well. They really soak up the sauce and bring so much flavor to the dish! Don’t let any go to waste on the sheet pan!
For leftovers, store them in an airtight container in the fridge for 3-4 days. To reheat: you can use a microwave or reheat on your stove top. To do this, I like to warm a teaspoons of oil in a pan over medium heat, then add in the leftover orange tofu and veggies and sauté for just a few minutes or until warm.
Other recipes that makes veggie-loading dinner easy!
- Sheet Pan Veggie Fajitas
- Sheet Pan Sausage and Veggies
- Veggie-Loaded Quinoa Black Bean Casserole
- Easy Veggie-Loaded Mac & Cheese
- Veggie-Loaded Lasagna Soup
Loving this orange tofu sheet pan recipe and now you’re hungry for more?
Recipe testing and development done in collaboration with Heather Staller.
Sheet Pan Orange Tofu & Veggies
- 16 ounces package extra-firm tofu
- 1 ½ tablespoons avocado oil or olive oil, divided
- 1 tablespoon cornstarch or arrowroot starch , (This helps the sauce stick to the tofu better but it’s optional)
- 12 ounces fresh green beans, ends trimmed
- 1 large red bell pepper, cut into ½-inch strips
- ½ teaspoon salt
- 1 large orange , (or 2 smaller oranges)
- ¼ cup low-sodium tamari or soy sauce, use tamari for a gluten free option
- 1 teaspoon toasted sesame oil
- 4 teaspoon honey or maple syrup
- 1 large clove garlic , pressed or finely minced
- 3 cups coleslaw mix , or shredded red or green cabbage
- toasted sesame seeds, for garnish, optional
- Cooked rice, cauliflower rice, quinoa, or rice noodles, for serving
- Preheat oven to 425℉. Lightly grease a large sheet pan with oil or oil spray.
- Cut tofu into ½-inch cubes and arrange on a clean towel or paper towels.
- Place another towel on top of the tofu and place a cutting board on the towel. Place something heavy (I use my cast iron skillet) to weigh down and gently press out the moisture from the tofu. Let this sit while you prep the veggies or for 15 minutes.
- Once tofu has been pressed, place in a large bowl. Drizzle tofu with 1 tablespoon of oil and gently toss to coat. Sprinkle tofu with the cornstarch, if using, then gently shake the bowl or toss again to coat. (It’s ok if the tofu isn’t perfectly coated.)
- Place green beans and bell peppers on one side of the prepared sheet pan. Drizzle with 1/2 tablespoon of oil and toss to coat. Spread the vegetables out so they are overlapping as little as possible but still leaving room on the other half of the sheet pan for the tofu.
- Place tofu pieces in a single layer on the empty side of the sheet pan. Sprinkle the ½ teaspoon of salt over both the vegetables and the tofu. Place the sheet pan in the oven and set a timer for 15 minutes.
- Meanwhile, make the sauce. Zest about ½ of the large orange (about 1 teaspoon of zest) into a medium-size bowl. Cut the orange in half and squeeze ¼ cup of orange juice then add it to the bowl. Cut the other half of the orange into slices and reserve for garnish. Add tamari, sesame oil, honey, and garlic to the bowl with the orange juice and whisk to combine. Honey tends to settle at the bottom of the bowl, so make sure to continue to mix until it is incorporated.
- Once 15 minutes is up, remove the pan from the oven. Add the coleslaw mix on top of the veggies
- Pour the sauce evenly over the entire pan. Using tongs or two forks toss the vegetables to mix them with the sauce. Place the pan back in the oven and roast for an additional 12 to 15 minutes. The vegetables and tofu should be nicely browned.
- Sprinkle the stir fry with the toasted sesame seeds, if desired. Serve hot on top of your side-dish of choice and with extra slices of orange on the side.