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Sheet Pan Glazed Orange Tofu with Herby White Beans

When it comes to quick and easy meals, sheet pan recipes hardly ever disappoint. Introducing Sheet Pan Orange Tofu with Herby White Beans!

This tender tofu is baked in a sweet, citrusy, and orangey sauce and then topped with creamy white beans coated with cilantro and pesto marinade! It comes together in about 30 minutes. It’s hearty, and packed with flavor, protein, and healthy fats!

Sheet Pan Glazed Orange Tofu with Herby White Beans

We start by preparing the orange sauce, which consists of fresh orange juice and orange zests for the citrusy flavor, soy sauce for saltiness, and coconut sugar for sweetness. Add a generous pinch of red pepper flakes if you want some spiciness!

Baking the tofu with the orange sauce gives it a golden brown color and a subtle orange flavor. To bring even more flavor, we also glaze the tofu after baking with some of the reserved orange sauce. I cut the tofu into rectangles here. Feel free to cut it into thick cubes if you prefer!

Sheet Pan Glazed Orange Tofu with Herby White Beans

Now, let’s talk about the white bean topping!

It cannot get easier: combine cooked white beans (I used canned) with vegan pesto, chopped cilantro, a squeeze of lime, minced garlic, and nutritional yeast. Stir to coat, and done.

To serve, top your orange tofu with fresh white beans! This tofu is delicious with white rice or quinoa on the side!

Sheet Pan Glazed Orange Tofu with Herby White Beans

The garlicky, herby, and tender white beans balance so well with the sweet orange tofu!

Sheet Pan Glazed Orange Tofu with Herby White Beans

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

Sheet Pan Glazed Orange Tofu with Herby White Beans
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Sheet Pan Glazed Orange Tofu with Herby White Beans

Sheet Pan Glazed Orange Tofu with Herby White Beans

5 from 3 votes
Author: Thomas Pagot
Tender tofu coated in a citrusy orange sauce and topped with cilantro and basil white beans! Hearty, delicious, and high in protein!
Prep Time : 15 minutes
Cook Time : 25 minutes
Total Time : 40 minutes
Servings 4 servings
Calories 270 kcal


Orange Tofu

  • 18 ounces firm tofu
  • 3/4 cup orange juice
  • 2 tbsp orange zest
  • 2 tbsp soy sauce
  • 2 tbsp coconut sugar or maple syrup
  • 1 tbsp oil
  • 1/2 tsp white vinegar
  • 1 and 1/2 tsp cornstarch diluted in 1 tbsp water

Herby White Beans

  • 1 cup white beans cooked
  • 2 tbsp vegan pesto
  • 1/4 cup cilantro finely chopped
  • 1 clove of garlic minced
  • 1 tbsp lime juice
  • 1 tsp nutritional yeast
  • 1/8 tsp salt
  • 1/4 tsp sugar


Orange Tofu

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
  • Pat the tofu dry and cut it into 4 rectangles of about 4×3-inch, 1-inch thick. Transfer to the prepared baking sheet.
  • To a saucepan, add the orange juice, orange zest, soy sauce, coconut sugar, oil, and white vinegar. Heat over medium heat for about 3 minutes, or until the sugar has dissolved. Add the diluted cornstarch and heat for another 2-3 minutes, stirring regularly until it thickens.
  • Reserve about 1/4 cup of the orange sauce to pour over the tofu after baking. Pour the remaining orange sauce over the tofu rectangles, flip the tofu to coat it evenly with the sauce. At this point, I also recommend adding a few orange slices to the baking sheet.
  • Bake for 10 minutes, flip the tofu, and bake for another 10 to 15 minutes, or until golden brown. Keep an eye on it to make sure it doesn't brown too much, it should just caramelize.
  • In the meantime, prepare the white beans.
  • Once the tofu is golden brown, remove from the oven and glaze with the reserved orange sauce.

Herby White Beans

  • Drain and rinse the white beans if using canned ones. Transfer to a medium size bowl. Add the vegan pesto, chopped cilantro, garlic, lime juice, nutritional yeast, salt, and sugar. Stir to combine. Taste and adjust seasonings to taste.
  • Top each tofu block with about 1/4 cup of the herby white beans and serve with white rice!


Serving: 1 serving | Calories: 270 kcal | Carbohydrates: 26.7 g | Protein: 16.9 g | Fat: 12.3 g | Fiber: 4.8 g | Sugar: 11.5 g
Course : Main Course, Side Dish
Cuisine : Asian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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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.

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5 stars
Thank you for this recipe, which turned out to be fabulous!
We are all vegetarians at home too, I am happy to find good ideas like this one and nothing more to modify, it’s perfect …

5 stars
This was delicious! Will definitely be making this again soon.

Beautiful recipe! I’m going to try it this weekend. Glad I found your site! Thanks for the great recipes.

This was delicious!

5 stars
Sorry–forgot to mark the stars. Five stars!