Tandoori Tofu Sheet Pan Dinner

Name: Tandoori Tofu Sheet Pan Dinner
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 serving
Ingredients: 7 ounces extra-firm tofu, drained and pressed; 2 small (~1/2 lb each) sweet potatoes, cut into 1-inch wedges; 2 cups small cauliflower florets; 1/2 medium red onion, halved and thinly sliced; 2 Tbsp olive or avocado oil; 2 Tbsp tandoori spice mix; 1/2 tsp sea salt; Easy Green Chutney

User Reviews

4.9

57 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
2
Calories
493 kcal
Course
Main Course
Cuisine
Indian, Vegan

Tandoori Tofu Sheet Pan Dinner

Valerie Marks

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Sheet pan meal with crumbled tofu, sweet potatoes, cauliflower, and Indian-inspired tandoori masala! Just 1 pan and 7 ingredients required for this super satisfying and flavorful vegan meal!

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Ingredients

Servings

7 ounces extra-firm tofu, drained and pressed
2 small (~1/2 lb each) sweet potatoes, cut into 1-inch wedges
2 cups small cauliflower florets
1/2 medium red onion, halved and thinly sliced (1 medium onion yields ~100 g or 1 cup sliced)
2 Tbsp olive or avocado oil
2 Tbsp tandoori spice mix (or store-bought)
1/2 tsp sea salt

FOR SERVING optional

Easy Green Chutney (or Easy Mint Chutney // or store-bought)

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Instructions

Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper (if making a larger batch, use multiple baking sheets to avoid overcrowding the pan).
Wrap your extra firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.
Meanwhile, prepare the vegetables. Cut the sweet potatoes into 1-inch wedges, the cauliflower into small florets, and thinly slice the red onion. Place the veggies on the parchment-lined baking sheet in two sections: 1) sweet potatoes and 2) red onion and cauliflower. Crumble the tofu into pieces less than 1/2-inch in size and arrange the tofu crumbles next to the veggies.
Drizzle the veggies and tofu with olive (or avocado) oil and sprinkle evenly with tandoori spice mix and salt. Use your hands to toss each section (veggies, sweet potatoes, and tofu separately), to fully coat with oil and seasonings. Add more of either as needed.
Bake for 20 minutes, toss, and bake an additional 10-15 minutes or until the sweet potatoes and cauliflower are golden brown and tender and the tofu is slightly crispy.
If serving with chutney, prepare it while the veggies and tofu are cooking.
Serve warm garnished with chutney of choice (optional).
Leftovers will keep stored in a sealed container in the refrigerator (chutney stored separately) for 2-3 days. Reheat in a skillet until warm. Not freezer friendly.

Notes

*Nutrition information is a rough estimate calculated with olive oil and without chutney.

Nutrition Information

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Serving 1serving Calories 493 (25%) Carbohydrates 62g (21%) Protein 19.7g (39%) Fat 20.9g (32%) Saturated Fat 3.3g (17%) Polyunsaturated Fat 5g Monounsaturated Fat 11.6g Trans Fat 0g Cholesterol 0mg (0%) Sodium 762mg (32%) Potassium 1407mg (40%) Fiber 11.1g (44%) Sugar 15.6g (31%) Vitamin A 35593IU (712%) Vitamin C 61mg (68%) Calcium 488mg (49%) Iron 5mg (28%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 493 kcal

% Daily Value*

Serving	1serving
Calories	493	25%
Carbohydrates	62g	21%
Protein	19.7g	39%
Fat	20.9g	32%
Saturated Fat	3.3g	17%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	11.6g	58%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	762mg	32%
Potassium	1407mg	30%
Fiber	11.1g	44%
Sugar	15.6g	31%
Vitamin A	35593IU	712%
Vitamin C	61mg	68%
Calcium	488mg	49%
Iron	5mg	28%