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One-Pan Lemon Herb Tofu with Roasted Veggies

A simple and delicious vegan dish featuring cubed tofu and vibrant roasted vegetables, all cooked in one pan for easy cleanup.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 14-ounce block extra-firm tofu, pressed and cubed
  • 1 medium red bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 2 medium zucchini, sliced into half-moons
  • 1 pound baby potatoes, halved
For the Marinade
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon smoked paprika
  • to taste Salt and black pepper
  • for garnish Fresh parsley or basil, chopped

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper to create a vibrant marinade.
  3. Place the pressed and cubed tofu, bell pepper, red onion, zucchini, and baby potatoes on the prepared baking sheet. Pour the marinade over everything and use your hands or a spatula to toss until all pieces are evenly coated.
Cooking
  1. Spread the mixture in a single layer, ensuring the tofu and veggies aren’t piled on top of each other for optimal roasting.
  2. Bake for 25-30 minutes, or until the potatoes are fork-tender and the tofu edges are slightly crispy. For extra crispiness, you can flip the tofu pieces halfway through cooking.
Serving
  1. Garnish with fresh parsley or basil before serving warm. Serve over quinoa, brown rice, or couscous.

Notes

Tofu can be replaced with chickpeas for different protein. Feel free to swap veggies based on preference and add nutritional yeast for extra flavor.