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Crispy Baked Tofu & Veggie Sheet Pan Meal with Spicy Peanut Sauce

This Spicy Peanut Tofu Sheet Pan Dinner is a bold, flavourful, and balanced vegan meal that’s perfect for busy weeknights. It’s diabetes-friendly, high-protein, and completely plant-based, featuring roasted tofu and vegetables with a zesty peanut sauce.
Servings: 2
Calories: 480.2kcal
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

Spicy Peanut Marinade:

  • 2 tbsp peanut butter no sugar added
  • 1 tbsp soy sauce low-sodium
  • 1 tsp rice vinegar
  • ½ tsp sesame oil
  • 1 tsp sriracha
  • 1 clove garlic minced
  • ½ tsp ginger grated
  • 2 tbsp water warm, to thin the sauce

Main Ingredients:

  • 400 g tofu extra-firm, pressed and cubed
  • 1 ½ cups broccoli florets
  • 1 red bell pepper sliced
  • ⅓ cup red onion sliced
  • ¼ cup cashews raw, unsalted
  • 1 tbsp olive oil
  • ⅛ tsp salt
  • ⅛ tsp pepper

Optional Garnishes:

  • cilantro chopped
  • lime wedges
  • sesame seeds
  • green onion sliced

Equipment

  • 1 Sheet pan
  • 2 mixing bowls
  • 1 Tofu press or heavy object

Instructions

  • Wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy object (like a skillet or cookbook) on top and let it sit for 15–20 minutes to remove excess moisture. Once pressed, cut the tofu into cubes.
    400 g tofu
  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, garlic, ginger, and warm water until smooth.
    2 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp rice vinegar, ½ tsp sesame oil, 1 tsp sriracha, 1 clove garlic, ½ tsp ginger, 2 tbsp water
  • In a large bowl, toss the cubed tofu with half of the peanut sauce until evenly coated.
  • On the prepared sheet pan, spread out the broccoli, red bell pepper, red onion, and cashews. Drizzle with olive oil, season with salt and pepper, and toss to coat.
    1 ½ cups broccoli, 1 red bell pepper, ⅓ cup red onion, ¼ cup cashews, 1 tbsp olive oil, ⅛ tsp salt, ⅛ tsp pepper
  • Add the marinated tofu to the sheet pan, arranging everything in a single layer.
  • Bake for 30–35 minutes, flipping the tofu and stirring the veggies and cashews halfway through, until golden and crisp.
  • Remove from the oven and drizzle with the remaining peanut sauce.
  • Top with chopped cilantro, a squeeze of lime, sesame seeds, and sliced green onion just before serving.
    cilantro, lime, sesame seeds, green onion

Cooking Tips

  • Press Tofu Properly: Removing moisture ensures maximum crispiness during baking.
  • Don’t Crowd the Pan: Leave space between veggies and tofu to allow for browning and caramelization.
  • Customize Veggies: Swap in zucchini, mushrooms, or snap peas based on seasonal availability or preferences.
  • Peanut-Free Alternative: Use sunflower seed butter or tahini and omit cashews for nut-free variations.
  • Meal Prep Friendly: Double the recipe and store leftovers for up to 3–4 days in the fridge.
  • Extra Crisp Tofu: Toss tofu in 1 tsp cornstarch before baking for an even crispier finish.

Nutrition

Nutrition Facts
Crispy Baked Tofu & Veggie Sheet Pan Meal with Spicy Peanut Sauce
Serving Size
 
1 serving
Amount per Serving
Calories
480.2
% Daily Value*
Fat
 
32.5
g
50
%
Saturated Fat
 
5.1
g
32
%
Sodium
 
591.3
mg
26
%
Potassium
 
610.6
mg
17
%
Carbohydrates
 
24.6
g
8
%
Fiber
 
6.5
g
27
%
Sugar
 
8.1
g
9
%
Protein
 
27.9
g
56
%
Vitamin C
 
139.1
mg
169
%
Calcium
 
311.8
mg
31
%
Iron
 
4.7
mg
26
%
Magnesium
 
104.4
mg
26
%
Zinc
 
1.9
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.