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
- Easy Vegan Paella (1 Pan!)
- Sheet Pan Meal: Curried Sweet Potato & Chickpeas
- Easy 1-Pan Salmon Red Curry
- Spicy Jackfruit Tacos (1-Pot Meal!)
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
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 (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)
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.
SUE says
Easy, delicious and made the house smell fantastic! Thanks
Yay! Thank you for the lovely review, Sue! xoxo
Kate says
This recipe does not contain 64 grams of carbohydrates per serving. The only carbs are from the sweet potato, and a very small amount from the tofu, cauliflower and red onions. A small sweet potato, what would be in one serving, has 26 grams of carbs. There are 8 grams of carbs in a 14 oz package of tofu. A whole head of cauliflower has 29 grams of carbs and a cup of red onion has 14 carbs.
I think your calorie count is too high as well.
Those counting carbs/calories will pass on your recipe based on your nutrition information. That would be a shame!
Hi Kate, We double checked the nutrition and aren’t finding any errors. The difference likely has to do with what amount you’re entering for a small sweet potato. We calculated the nutrition based on 500 g sweet potatoes since we measured them when making this recipe. The carb/calorie nutrition will vary quite a bit depending on the weight of the sweet potatoes you use.
Heather Self says
This was so delish. I made it with sweet potato, red bell pepper, and eggplant. It was one of the tastiest and easiest things I’ve made in ages. My whacko version of the green chutney still tasted great and this dish will now enter my weekly rotation.
Aw, yay! We’re so glad to hear it, Heather. Love your additions of more veggies. Thank you for sharing! xo
Sophie says
This was great. Agree with the other reviewers that the green chutney really makes the dish. Don’t skip it!
I used a combination of peppers, cauliflower and aubergine, and the roasted aubergine really added some nice creaminess to it. I ate this with jasmine rice and added some vegan cashew sour cream. Will definitely make again :)
Ooo love your additions, Sophie! Thanks so much for sharing! xo
Elizabeth says
I originally was going to double the recipe, but that + a can of chickpeas meant I needed 2 sheet pans and needed to cut back a bit on the other ingredients. The green chutney is essential! It would have been a little bland without.
Lovely! Thanks so much for sharing, Elizabeth!
Jaclyn says
This recipe is delicious! We’ve made it a few times, and it will continue to be a staple in our rotation. We follow as is, and it turns out great. Might even add a mortar & pestle to our kitchen to improve the chutney making process :) Thanks!
Yay! We’re so glad you’re enjoying it, Jaclyn. Thank you for sharing! xo
Jenny Besse says
I made this tonight, basically on accident! I was searching for something different to do with tofu, and had everything for this recipe on hand (except cauliflower, for which I substituted broccoli). This is now one of my favorite Minimalist Baker recipes of all time! I would consider the chutney essential. It elevated the whole dish!! (And is so good – just by itself. I’m sure I’ll make it often and put it on nearly everything!)
Woohoo! Thanks for the great review, Jenny!
Rebecca says
Made this for dinner with mint chutney and was a huge hit, even for my toddlers! Added chickpeas which turned out nice and crunchy. So yum
Woohoo! Thanks, Rebecca!
Greg says
I am easing into retirement and have picked up some of the cooking chores from my wife. This recipe turned out great! Simple and tasty. I substituted carrots for sweet potatoes, and chicken for tofu (my wife has a digestion issue with soy products).
Love it! Thanks for the great review and for sharing your modifications, Greg!
Anisa says
You are my absolutely favourite blog to get recipes from! It’s been years and you never disappoint. We made this and left off the onion (we don’t like it) and used some leftover pesto instead to help with food waste! Super delicious! We’ve also never crumbled tofu before—new way to eat it that’s super fun!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Anisa!
Sandy Middleton says
I made this last night with the “Easy Green Chutney” (coriander rather than mint) and it was a raving success! I’ll definitely make this one again (and again. And again).
Whoop! We’re so glad you enjoyed it, Sandy. Thank you for sharing! xo
Jamuna Jones says
This dish is was ridiculously delicious. Thanks for another winner!
Woohoo! So glad you enjoyed, Jamuna. Thanks for the great review!
Lyndsay says
The vegetables were so good, but the green chutney made it amazing. I’ll definitely make this again!
Yay! We’re so glad to hear it, Lyndsay. Thank you for sharing! xo
Jenn says
This recipe was bangin’! Another MB fave to add to the rotation! I doubled it for the two of us and made basmati rice to pair. Leftovers are much less than expected due to deliciousness-induced overeating ;) Don’t skip the mint chutney! It’s easy to put together and really brightens the whole dish (plus, it’s honestly so pretty). My only mods to the sheet pan meal were using a little more oil (convection oven dries things out otherwise) and a little more salt to taste. Wasn’t sure about just crumbling the tofu but that was also really delish and came out crispy!
We’re so glad you enjoyed the sheet pan meal and chutney, Jenn! Thank you for the lovely review! xo
Shannon says
Delicious! Only thing I would say is the chutney is NOT optional haha… it really completes the meal. Chef’s kiss
Yay! Thanks so much for the great review, Shannon. So glad you enjoyed!
Shannon Matzke says
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.
Thank you for the feedback, Shannon!
Evie says
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.
Lovely! Thank you for sharing, Evie! xo
Elizabeth Holloway says
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!
Amazing! We’re so glad you’re enjoying it, Elizabeth. Thank you for sharing! xo
Lynn Liao says
If I use baby potatoes, would the baking time differ significantly?
It should be similar! We’d suggest slicing them in half.
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!
Aw, yay! We’re so glad you and your family enjoyed the recipe, Valerie. Thank you for your kind words and lovely review! xo
Margo says
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!
Yay! So glad you enjoyed this recipe, Margo. Thanks so much for the great review and for sharing your experience!
Nath says
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!
We’re so glad you enjoyed it, Nath! Thank you for sharing your experience! xo
Dana Chalamet says
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!!! 🙏🏼💞
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
Suzanne R says
Should the sweet potatoes be peeled before wedging?
We don’t find it necessary unless they’re dirty or not organic. Hope you love it!
Rose Jrolf says
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
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