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.
Servings Prep Time
3meals 15minutes
Cook Time
40minutes
Servings Prep Time
3meals 15minutes
Cook Time
40minutes
Ingredients
Instructions
  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.