Crispy Tofu Veggie Sheet Pan with Thai Hummus

I love sheet pan meals. They are easy, quick, and satisfying. This particular recipe features crispy tofu seasoned with ground chili for a kick of heat. It’s roasted alongside sweet potatoes, red bell pepper, broccoli, zucchini, and cashews for extra crunch! Obviously, the veggies you use are fully customizable. And the best part? It’s served with a super creamy and slightly spicy dipping sauce!

The dipping sauce is a 1-minute, spiked, Thai-inspired hummus. It’s basically plain hummus mixed with green curry paste, soy sauce, and drizzled with toasted sesame oil. Just these three ingredients take your boring hummus (although I’ll admit that hummus is never really boring) to the next level.

⭐️ Why You Should Try It

Dinner in one pan.

This recipe could not be easier. Just cut, season, and bake! It’s the perfect recipe to have on a weeknight because it requires minimal preparation. We make it regularly at home and love how simple and convenient it is. Vân handles the tofu while I chop and toss the vegetables. The whole prep time takes roughly 10 minutes, leaving you with about 30 minutes to set up the table or relax while the whole dinner cooks in the oven!

Loaded with flavor.

This sheet pan is full of texture and flavor. You’ve got the natural sweetness of the red bell peppers and sweet potatoes that balance nicely with the earthy notes of the broccoli and zucchini. Then, the spiked hummus elevates everything by bringing richness and a magical blend of spicy/toasty/nutty/zesty flavors!

Readers who have tried this recipe love it – here is what they said:

🥦 Ingredient Notes

Tofu

Tofu adds about 15g of protein per serving to this dish, making it heartier and more filling. Firm or extra-firm tofu works best here.

Substitute: Feel free to replace the tofu with your tempeh!

Cornstarch & ground chili

I combine cornstarch with ground chili and salt to toss the tofu before baking. The cornstarch helps create a crispy crust while the chili and salt season the tofu.

Note: There are two kinds of chili powder. The first one is often referred to as chile powder and consists of 100% ground dried hot peppers. The second type, called “chili powder” in the US, consists of a blend of spices. The latter is not as spicy as the former. While both work here, I suggest using chile powder as it will bring more spiciness.

Vegetables

For the vegetables, I went with a combination of sweet potatoes for natural sweetness, broccoli for some green and earthiness, red bell pepper, and zucchini.

Note: Nothing is set in stone with this recipe, so feel free to use your favorite vegetables. Here are some ideas: mushrooms, white potatoes, taro, carrots, eggplant, or even pumpkin or butternut squash when it’s in season.

Cashews

Although not so common in sheet pan recipes, I really like adding some nuts that roast alongside the vegetables. They add another layer of crunchiness that makes the whole dish much more interesting to eat.

Although I use cashews, you can use almonds or peanuts. Basically, any raw nut will work.

Seasonings

To season the vegetables, you will need soy sauce for saltiness and umami, toasted sesame oil for richness and a delicate nuttiness, dried basil, and ground cumin. Again, feel free to customize it by using your favorite spices!

Green curry hummus

And finally, the dipping sauce! It consists of plain hummus (store-bought or homemade) stirred with green curry paste and soy sauce. The curry paste adds spiciness and a hint of citrusy flavors. It’s then finished with an optional drizzle of toasted sesame oil!

Note: Red or yellow curry paste works too!

Not into spicy hummus? Take a look at my caramelized shallot hummus for an alternative!

🥣 How to Make It

1. Prepare the tofu

1. Pat the tofu dry. Rinse the tofu under cold water and pat it dry using kitchen paper towels. You don’t need to press the tofu for this recipe.
2. Slice it. Then, dice it into 1-inch (2.5 cm) cubes or rectangles. Set it aside.
3. Mix the cornstarch. In a small bowl, whisk together the cornstarch with the ground chili powder and salt.

4. Coat the tofu. Add a cube of tofu to the bowl of cornstarch and toss to coat it evenly. Slightly shake it to remove any excess cornstarch. Transfer to one side of the baking sheet.
5. Repeat. Next, repeat with the remaining tofu cubes.

2. Toss the vegetables

1. Dice the vegetables. Peel the sweet potatoes and dice them into 1-inch (2.5 cm) cubes. Dice the red bell pepper and zucchini into cubes as well and transfer them to a large mixing bowl. Add the raw cashews.
2. Toss them with the seasonings. Pour in the sesame oil, soy sauce, dried basil, and ground cumin. Use a spoon to toss the vegetables with the seasonings.

3. Bake

1. Transfer to the baking sheet. Transfer the vegetables to the baking sheet, making sure they don’t touch the tofu (this is essential to get crispy tofu).
2. Roast. Bake for about 15 minutes.
3. Add the broccoli. After about 15 minutes of baking, add the broccoli and stir it with the vegetables. Flip the tofu. Bake for another 15 minutes or until the sweet potatoes are fork-tender. Tofu will crisp up a bit more after baking.

Tip: To achieve a more even browning of the tofu, rotate the baking sheet halfway through baking.

4. Make the sauce

1. Stir everything together. Add the hummus, green curry paste, and soy sauce to a small bowl. Stir until well combined. At this point, you can taste it and adjust the amount of green curry paste to your liking.

Note: Since not all brands of hummus have the same amount of saltiness, I suggest mixing it only with the green curry paste first. After that, you can add soy sauce to taste as needed.

2. Serve. Finally, garnish the vegetables with plenty of chopped cilantro and add a squeeze of lime for freshness. You can then dip the tofu and vegetables into the spicy hummus and enjoy!

🥗 What to Serve It With

For a light weeknight dinner, you can serve this sheet pan with the hummus and a green salad, such as kale salad or mango salad, on the side. For a heartier meal, feel free to serve it as part of a Buddha bowl with:

• Grains: Add a side of quinoa, rice, or farro. Short pasta like fusilli, macaroni, or farfalle is also a good option.
• Bread: With naan, pita bread, or flatbread.
• Sautéed greens: Spinach, garlic winged beans, green beans, or sautéed kale.
• Extra protein: Boiled edamame, falafel, or roasted chickpeas!

💬 FAQ

This sheet pan recipe is perfect for a quick and satisfying lunch or dinner. Plus, it’s super versatile since you can use any veggies you have on hand. Did I mention each serving boasts 20g of protein!?

🍝 More Easy Dinner Recipes

Sheet Pan Roasted Winter Vegetables

Easy Heartwarming Buckwheat Chili

15-Minute Vegan Ramen

Easy Vegan Pasta Stir-Fry

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in January 2018 and updated with new process shots and detailed instructions in May 2025. I also updated the way I bake the tofu. I used to recommend transferring it directly to a hot, greased baking sheet. After testing, I have realized that this is not essential, and I prefer simply greasing a baking sheet lined with parchment paper.