Tandoori Tofu Sheet Pan Dinner

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Dinner made on 1 pan with 7 ingredients? That’s our kind of meal! This sheet pan dinner features crumbled tofu, tender roasted vegetables, and our Indian-inspired tandoori spice mix. It’s flavorful, oh so satisfying, and plant-based, and we’re in love with how simple and versatile it is! 

If you don’t have the exact veggies we used, use what you have for an empty-the-fridge party (Can we come?). Let’s do this thing!

How to Make This Sheet Pan Dinner

To start, we press the tofu to remove excess moisture, which helps it crisp up in the oven. If you don’t have a tofu press, here’s a hack: Wrap the tofu in a dish towel and set something heavy on top (like a cast iron skillet).

Next, we chop the sweet potato into wedges, the cauliflower into small florets, and thinly slice the red onion. While red onion adds natural sweetness, cauliflower contributes its antioxidant and detoxification superpowers, and sweet potato makes this meal filling. Sweet potato also supplies plenty of potassium, vitamin C, B6, and beta-carotene (which converts to vitamin A in your body). Nutrients galore right here!

Once the tofu is pressed and the veggies chopped, we add it all to a baking sheet and toss with oil, salt, and tandoori masala (a delicious Indian spice mix — learn more about it and find our DIY version here).

Then bake until the veggies are tender and golden brown, and dinner is served! While it’s baking, you can (optionally), whip up a batch of our Easy Green Chutney or Mint Chutney for a seriously delicious pairing that makes this meal taste restaurant-quality!

We hope you LOVE this sheet pan dinner! It’s:

Simple
Flavorful
Colorful
Nutrient-packed
Satisfying
Versatile
& SO delicious!

It’s weeknight-friendly, perfect for meal prep, and impressive enough to serve to dinner guests. Serve it on its own or pair with other Indian-inspired dishes like our Easy Kitchari (Instant Pot Friendly!), Fluffy Gluten-Free Naan (20 Minutes!), or Easy Vegan Naan.

Craving a sweet after-meal treat? Try our Orange Cardamom Energy Bites, 5-Minute Vegan Golden Milk, Creamy Vegan Mango Lassi, or 5-Ingredient Golden Milk Snack Bites.

More 1-Pan Meals

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Tandoori Tofu Sheet Pan Dinner

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!
Author Minimalist Baker
Print
4.86 from 7 votes
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 2
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 7ouncesextra-firm tofu, drained and pressed
  • 2small (~1/2 lb each)sweet potatoes, cut into 1-inch wedges
  • 2cupssmall cauliflower florets
  • 1/2mediumred onion, halved and thinly sliced(1 medium onion yields ~100 g or 1 cup sliced)
  • 2Tbspolive or avocado oil
  • 2TbspTandoori Spice Mix(or store-bought)
  • 1/2tspsea salt

FOR SERVING optional

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.

Video

Notes

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

Nutrition (1 of 2 servings)

Serving: 1servingCalories: 493Carbohydrates: 62gProtein: 19.7gFat: 20.9gSaturated Fat: 3.3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11.6gTrans Fat: 0gCholesterol: 0mgSodium: 762mgPotassium: 1407mgFiber: 11.1gSugar: 15.6gVitamin A: 35593IUVitamin C: 61mgCalcium: 488mgIron: 5mg

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Reader Interactions

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  1. Shannonsays

    Delicious! Only thing I would say is the chutney is NOT optional haha… it really completes the meal. Chef’s kiss

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks so much for the great review, Shannon. So glad you enjoyed!

      Reply
  2. Shannon Matzkesays

    Great, easy sheet pan dinner. Don’t skip the chutney! I went with the easy green and it really pulled everything together. Cooking time was right on par for tender veggies. The tofu wasn’t crispy- I think I’d just slice it next time instead of crumbling it, and coat it in oil and seasoning. I also thought this was a bit bland as is, so I recommend adding salt into your tandoori spice mix or being prepared to add much more salt to the sheet pan than 1 tsp.

    Reply
  3. Eviesays

    Really great recipe. I threw some regular potatoes along with the sweet potatoes to make my son happy. No chutney, so made some guacamole as a side. Served with rice to round out the meal. Will make again. Loved it.

    Reply
  4. Elizabeth Hollowaysays

    I’ve made this twice now. First time exactly as written and it was so delicious I made it again using all the veggies in my fridge- cauliflower, brocolini, mushrooms, spring onions and baby potatoes. I like spice so I left in the seeds on my jalapeño.
    Omg soo good both times! Definitely one of my favorites and going into the weekly rotation. Super easy, super delicious!! Winner winner!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you’re enjoying it, Elizabeth. Thank you for sharing! xo

      Reply
    • Support @ Minimalist Bakersays

      It should be similar! We’d suggest slicing them in half.

      Reply
  5. Valerie G.says

    Thank you so much! This was a very tasty dinner! I had all the ingredients on hand except the sweet potatoes, so I used potatoes instead. The mint chutney was the star of the show! My daughter said it was “fire,” – the highest compliment in teen-speak! I left out the maple syrup, planning to add it later, but we enjoyed it so much sans, that we’ll keep as is. My only complaint was that I should have made a double batch.
    I started making it in the food processor, but quickly switched to the Nutri Bullet, because the food processor wasn’t doing the trick.
    The combination of the tofu, potatoes, onions and cauliflower with the mint chutney was absolutely delicious.
    I love your recipes, and have made many over the years, but this one stands out. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you and your family enjoyed the recipe, Valerie. Thank you for your kind words and lovely review! xo

      Reply
  6. Margosays

    This was delicious! My one moment of stress during the meal prep was that the sweet potatoes, onion, tofu, and cauliflower wouldn’t fit on one baking sheet, so had to use two – I guess that is because I had to double to recipe for four people. The green chutney really makes this dish shine. Look forward to making again!

    Reply
    • Support @ Minimalist Bakersays

      Yay! So glad you enjoyed this recipe, Margo. Thanks so much for the great review and for sharing your experience!

      Reply
  7. Nathsays

    This was quite novel and super flavourful! I had to adapt for 6 guests, I hesitated to multiply the spices by 3 but did anyway and it was perfectly seasoned. I think the cilantro chutney is a must for this recipe. Delicious!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Nath! Thank you for sharing your experience! xo

      Reply
  8. Dana Chalametsays

    Oh, yummy. Can’t WAIT to make. We ADORE Indian food!!! But sadly wouldn’t like the green chutney. 😔 Is there something else you can recommend to go on this? If not, that’s fine, too. I’m sure it’ll be worth making no matter what. 😋 Thanks for sharing!!! 🙏🏼💞

    Reply
    • Support @ Minimalist Bakersays

      Hi Dana, If you’re not a fan of cilantro and that’s why you wouldn’t like the green chutney, we’d suggest the mint chutney and adding more mint to it in place of the cilantro. We hope you love it! xo

      Reply
    • Support @ Minimalist Bakersays

      We don’t find it necessary unless they’re dirty or not organic. Hope you love it!

      Reply
  9. Rose Jrolfsays

    I tried to pin from your pinterest page the video of this dish. But I got a message from pinterest that you blocked me. I was shocked. After all I have done to spread the word about you. You block me? Wow. Unbelievable. Greenconsciousness on pinterest is my page with literally thousands of vegan recipes divided into sections

    Reply
    • Support @ Minimalist Bakersays

      Hi Rose, sorry for the trouble and thank you for your support of our page! It looks like your account got blocked because it violated our sharing guidelines by re-posting instructions for our recipes. We’ve gone in and unblocked your account, but ask that you please refrain from copying and pasting instructions from our recipes into Pinterest. xo

      Reply