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One full meal. One sheet. 30 Minutes. Introducing Crispy Tofu Veggie Sheet Pan with Thai Hummus!
This is what this recipe is all about. An easy, quick, and satisfying sheet pan that features crispy tofu, roasted sweet potatoes, red bell pepper, broccoli, zucchini, and cashews! Obviously, the veggies you use are fully customizable.
The dipping sauce is a 1-minute Thai-spiced hummus. It’s basically plain hummus mixed with soy sauce, green curry paste, and drizzle with toasted sesame oil. Just these three ingredients take your boring hummus (okay, hummus is never boring) to the next level.
This recipe could not be easier. It’s just a matter of cutting + seasoning + baking. It’s the perfect recipe to have a weeknight dinner; plus, the leftovers keep very well and are delicious cold!
I already said it, but let me do it once again: this recipe is super easy. You press the tofu for 30 minutes to remove excess moisture, or to speed up the process, use extra firm tofu. Then toss with cornstarch, ground chili, and sea salt. To get the tofu crispy on the outside, I used a Teaspoon of Spice’s method, which consists of preheating the oven with a baking sheet in, then pouring in some oil and tossing the tofu in oil. This way, the tofu becomes perfectly crispy without having to deep-fry it.
For the veggies, cut them into chunks, and season with soy sauce, basil, and toasted sesame oil. Almost done!
The final step is to bake in the oven for about 30 minutes, or until the sweet potatoes are soft on the inside and the tofu crispy. While it’s baking, prepare the hummus dipping sauce. Mix plain hummus (or may I recommend my caramelized shallot hummus?) with soy sauce and green curry paste. Then drizzle with toasted sesame oil for a nutty flavor.
You can serve the crispy tofu and roasted veggies with hummus or with a green salad on the side. What’s great about this recipe is that it keeps very well, and leftovers can be eaten cold the next day. Perfect for meal prep!
This pan-sheet recipe is perfect for a quick and satisfying lunch or dinner; plus, it’s super versatile since you can use any veggie you have on hand. Did I mention each serving boasts 20g of protein!?
Let me know in the comments if you try this recipe!
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Sheet Pan Crispy Tofu & Veggies with Thai Hummus
Ingredients
- 9- ounces firm tofu drained and pressed for 30 minutes
- 2 tbsp cornstarch
- 1/2 tsp ground chili
- 1/4 tsp sea salt
- 1 red bell pepper sliced or diced
- 1 small sweet potato diced
- 1/2 zucchini sliced
- 1/2 cup broccoli florets
- 1/4 cup raw cashews
- 1 tbsp soy sauce
- 1/2 tsp dried basil
- 1/4 tsp ground cumin
- 2 tbsp sesame oil
- 1 lime
Thai Hummus
- 1/2 cup plain hummus store-bought or homemade
- 1 tsp soy sauce
- 1/4 tsp green curry paste
- 1 tbsp toasted sesame oil
Instructions
- Preheat oven to 400°F (200°C). Place a baking sheet in the oven.
- Meanwhile, cut the tofu into 1-inch cubes. Transfer to a large plate or baking dish. Top with cornstarch, ground chili, and sea salt. Mix until the tofu is well coated on each face. Set aside.
- In a large bowl, combine the diced red peppers, sweet potato, zucchini, broccoli florets, and cashews. Stir in the soy sauce, dried basil, ground cumin, and one tablespoon of sesame oil. Mix well.
- Remove the hot baking sheet from the oven. Pour in one tablespoon of sesame oil and tilt the baking sheet with a circular motion to spread the oil. Add the tofu and toss in the oil using a wooden spatula. Push the tofu on a side of the baking sheet, leaving space for the veggies.
- Transfer the veggies to the baking sheet, making sure they don't touch the tofu (this is essential to get crispy tofu).
- Bake for 30-35 minutes, or until the sweet potatoes are soft. Tofu will crisp up a bit more after baking. Serve with the Thai hummus dip and rice or quinoa on the side. If you want, drizzle veggies with lime juice.
- Roasted veggies and tofu will keep for up to 4 days in the refrigerator. Reheat gently on the stove or oven, or eat cold.
Thai Hummus
- Transfer the hummus to a small bowl. Stir in the soy sauce and green curry paste, and mix well until fully combined. Taste and add more curry paste if needed. Drizzle with a tablespoon of toasted sesame oil and use as a dip for the roasted tofu and veggies.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
This was SO delicious!!! I was able to use zucchini and red pepper from my garden. I also used a red pepper hummus which added to the flavor of the sauce. Will definitely make this again.
Glad you liked it, Marianne!
Thanks for your feedback and rating!
Fantastic! This is one of our new favorites. So flavorful and easy! Thank you, Thomas!
Glad you liked this sheet pan recipe Belinda! Thanks for your rating 😉
So addictive ! The tofu is perfectly crispy, and now I always cook it this way. The vegies were done perfectly. And the hummus with green curry paste is out of this world. I could eat it by the spoonful, although I like it better without the sesame oil in it, it has a fresher taste.
Thanks so much for your feedback Kathleen! I do agree on the hummus, it is fresher and more fragrant by itself, although I personally like the nuttiness of the sesame oil 🙂
This is delicious! Doubled recipe.
Thank you
Thanks for your feedback Trina! 🙂
Thanks for the recipe! Just made this for dinner tonight and it was simple and I had all the ingredients minus the green curry so that was also a plus!! I also made up some tahini to dip veggies and tofu in it was delicious. I agree with previous poster next time I will add more tofu.
I love recipes that are one pan and done ✅
You’re welcome Mariah!
Thanks so much for your feedback, really appreciate it 🙂
I made this tonight and YUMMY! I love that it’s sheet pan which makes it easy to throw together on a week night. I enjoyed the “spiked” hummus as another put it. I will definitely be making this again. Thank you!
Glad you liked it Megan 🙂 Thanks for the feedback!
This was so good! My husband loved it! I Am always looking for new tofu recipes and so glad I found this one! I made using frozen sweet potatoes and roasted red peppers in a jar, but it still turned out perfect! The Thai hummus was a great compliment to the mix of veggies and tofu. Will definitely make this again!
Thanks Tara! Glad to hear you both liked it 🙂
I was a little sceptical, but I made the recipe as written, except used olive oil instead of sesame oil. The whole thing turned out delicious. The tofu was nice and crunchy, and the vegetables were awesome.
Great! I’m happy you liked this sheet pan!
This looks amazing and seems easy to make since everything gets put into one utensil! I will try this for sure and know it will turn out great. Thank you for sharing 🙂
Thanks Cris! 🙂 It IS easy to make!
I just made this for dinner tonight (and, as it turns out, I get 3 lunches out of it, too :P). Fabulous recipe. I didn’t have green curry paste on hand, so I used a red one – still had that delicious Thai flavour, and now I am encouraged to “spike” my hummus in the future! The tofu was perfectly crispy. I think next time, however, I will use 2 blocks of tofu so I get more than a few pieces 🙂
Thank you so much for sharing this one 🙂 Have a great week.
Ah thank you Zach! So glad to hear you liked it 🙂 Thanks for the feedback!