Sheet Pan Tofu, Mixed Veggies And Sweet Potato Meal Prep (Vegan)

Sheet pan tofu gave me life this week.

Sometimes I just crave a fresh vegan meal that doesn’t take a ton of effort but makes me feel AMAZING.

This recipeĀ fits that bill perfectly.

Are you intimidated by tofu?

Don’t worry. You’re in good hands. I’ve been cooking with tofu for years and this method (just baking it) is probably the best way to start out if you’re worried you’ll screw it up.

Because I promise you won’t. Pinky swear.

The recipe below instructs you to use your favorite cooking sauce to flavor your tofu, but if you want to try something homemade, click here for my list of easy sauces and marinades.

How to switch up this tofu sheet pan meal:

  • Replace the tofu with tempeh if you’re up to it. It would also work with chicken or salmon, but you’ll have to adjust the cooking times slightly.
  • Veggie or meat sausage would work well, too — but skip the marinade.
  • Replace veggies with ANY roastable vegetables of your choice. Asparagus, green beans, eggplant, mushroom, brussels sprouts, carrots etc.
  • Seasonings! I keep it really simple here with just salt and pepper and my favorite seasonings for sweet potato, but you can check out some other ways to spice up these veggies if sheet pan meals are your go-to.
  • Sauces for the veggies! I am NOT a sauce person, but I think an avocado-based or tahini-based sauce would work really well on top of this meal.

Reheating & storage info:

This meal can be stored in the fridge for up to four days and is not freezer friendly (I haven’t tested it). It reheats well in the oven or in the microwave.

Don’t forget to share a photo with me on Instagram @workweeklunch or with the hashtag #workweeklunch if you make this meal!

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Print Recipe
Sheet Pan Tofu, Mixed Veggies And Sweet Potato Meal Prep (Vegan)
This easy vegan sheet pan tofu meal is perfect for when you're feeling too lazy to do more than turn your oven on. It makes the perfect light lunch for work or quick weeknight dinner.
Prep Time 15 minutes
Cook Time 40 minutes
Prep Time 15 minutes
Cook Time 40 minutes
  1. Preheat your oven to 400 F (200 C)
  2. After draining and slicing the tofu, place the pieces carefully in a ziploc bag with your favorite cooking sauce. Let marinate until you're ready to use.
  3. Meanwhile, prepare two baking sheets with cooking spray. On one, arrange the sweet potato wedges.Top with 1 TBSP olive oil, cinnamon, cumin, salt and pepper. Toss with your hands or a wooden spoon, then spread the wedges on the pan so they're not touching each other. Place in the oven for 15 minutes, then flip and bake for another 15 minutes.
  4. Add cooking spray to the other pan and arrange the broccoli, zucchini and red pepper. It's okay if the peices are touching. Top with 2 TBSP olive oil, salt and pepper to taste. Toss with a wooden spoon and bake for 15 minutes.
  5. After 15 minutes, flip the sweet potato and bake for an additional 15. Remove the veggies from the pan and set aside or divide directly into your 3 containers. Spray the baking sheet again and add the tofu pieces - make sure they're spread out. Bake for 15 minutes, flipping halfway if desired.
  6. Remove the sweet potatoes and tofu from the oven after the last 15 minutes and divide them directly into your meal prep containers.
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