Italian Herb Tofu & Winter Vegetable Sheet Pan Meal

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Caramelized roasted butternut squash, red onion, cabbage, and tofu on a baking sheet

Boring weeknight dinners, step aside! This savory, satisfying sheet pan meal, inspired by our fan-favorite Crispy Baked Tofu with Italian Herbs, combines caramelized roasted veggies with crumbled tofu and a tahini or garlicky hummus sauce. 

The result is a nourishing vegan and gluten-free meal made with just 10 ingredients. Easy to make and packed with plant-based protein, this will become one of your go-tos! The best part? It’s adaptable to what’s in season so you can enjoy it year-round! Let us show you how it’s done!

Tomato paste, balsamic vinegar, red cabbage, olive oil, red onion, garlic, tamari, Italian herb seasoning, butternut squash, and tofu

This 1-pan wonder starts with roasting your choice of veggies. For a winter variation, we went with butternut squash and red cabbage, plus red onion for sweetness.

Cubed butternut squash and sliced red onion and butternut squash

While the veggies are roasting, we crumble and season the Italian herb tofu. Crumbling it ensures crispy edges and seasoning with balsamic vinegar, tamari, olive oil, tomato paste, garlic, and Italian herb seasoning (basil + oregano + thyme) brings MAJOR flavor!

Crumbled tofu seasoned with balsamic vinegar, tamari, olive oil, tomato paste, Italian herb seasoning, and garlic

Once the veggies begin to soften, the tofu joins the party for the remaining time in the oven. The end result is crispy tofu and tender, caramelized veggies…all on one sheet pan. MAGIC!

Using a wooden spoon to scoop up a serving of our roasted vegetable and tofu sheet pan dinner

We hope you LOVE this winter vegetable and tofu sheet pan meal! It’s:

Easy to make
& Easy to clean up!

Enjoy it on its own or drizzle with our 3-Ingredient Tahini Sauce or Garlicky Hummus Sauce to make it even more satisfying and cohesive!

More Sheet 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!

Tahini sauce drizzled over a bowl of warm roasted vegetables and Italian herb tofu

Italian Herb Tofu & Winter Vegetable Sheet Pan Meal

Flavorful, 10-ingredient sheet pan meal with Italian herb tofu and winter vegetables. A nourishing, weeknight-friendly meal that’s vegan and gluten-free!
Author Minimalist Baker
Tahini sauce drizzled over baked tofu and winter veggies
4.96 from 21 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 (servings)
Course Entrée
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 6 cups butternut squash, peeled and sliced into 1-inch cubes (1 ½ lb squash yields ~6 cups // or sub delicata squash or sweet potato)
  • 3 cups red cabbage, cut into 1/2-inch strips (1/2 cabbage yields ~3 cups or 290g)
  • 1 large red onion, peeled and sliced into 8-10 wedges through the root end (1 onion yields ~2 cups or 240g sliced)
  • 2 Tbsp olive oil
  • 2 tsp tamari (or soy sauce // ensure gluten-free as needed)


  • 1 (14-oz.) package extra-firm tofu
  • 3 Tbsp balsamic vinegar (NOT glaze)
  • 1 ½ Tbsp tamari (or soy sauce // ensure gluten-free as needed)
  • 1 ½ Tbsp olive oil
  • 1 ½ Tbsp tomato paste
  • 1 Tbsp Italian herb seasoning (basil + oregano + thyme)
  • 4-5 small cloves garlic, crushed or minced (4-5 cloves yield ~2 tsp crushed)

FOR SERVING optional


  • Preheat your oven to 425 F (218 C) and set out a large baking sheet.
  • VEGGIES: To a large mixing bowl add cubed squash, cabbage, red onion, olive oil, and tamari. Toss well to coat.
  • Spread the vegetables out onto the baking sheet (and set the bowl aside — you can use it for the tofu). Roast for 15-20 minutes, until the vegetables begin to soften.
  • TOFU: Meanwhile, prepare the tofu. 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.
  • To the now empty mixing bowl, add the balsamic vinegar, tamari, olive oil, tomato paste, Italian herb seasoning, and minced garlic. Whisk well to combine.
  • Next, crumble the tofu into pieces less than 1/2 inch in size and add them to the sauce, stirring well to coat.
  • Once the vegetables are soft, stir them and top with the prepared tofu. Roast for 25-30 minutes more, stirring occasionally, until the tofu is crispy and the vegetables are tender and caramelizing at the edges.
  • Serve with Garlicky Hummus Sauce or 3-Ingredient Tahini Sauce and freshly chopped parsley (optional).
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.



*Nutrition information is a rough estimate calculated without optional ingredients (sauce and parsley).
*Loosely adapted from Bon Appétit’s Warm Winter Vegetable Salad with Halloumi.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 342 Carbohydrates: 31.9 g Protein: 17.7 g Fat: 19.1 g Saturated Fat: 2.9 g Polyunsaturated Fat: 4.9 g Monounsaturated Fat: 10.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 535 mg Potassium: 941 mg Fiber: 7.8 g Sugar: 11.8 g Vitamin A: 2753 IU Vitamin C: 69 mg Calcium: 489 mg Iron: 5.9 mg

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My Rating:

  1. Michelle W says

    This is delicious and easy. No need to change anything. Tofu is not really “crispy” but then again tofu never really is. We loved. Make the tahini sauce, it pairs nicely.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Michelle! We’re so glad you enjoyed this dish! The tofu should get crispy on the edges. If it didn’t, you can try tearing into smaller pieces :)

  2. Colleen says

    Yummy! I thought it was delicious and so did my 1 and 3 year old. My husband thought it was too sweet, but im guessing that’s just the nature of butternut squash. We paired it with farro and I found it didn’t need the tahini sauce. Loved how simple it was to make! My onions separated when tossing so they started to dry about before the tofu crisped up. Next time I’ll be carful to leave them connected in wedges.

    If I wanted to add kale (to add a bit of green to the dish) when would be a good time to pop it in the oven?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your little ones enjoyed it, Colleen! We wonder if your husband might prefer potato for less sweetness? We think you could toss the kale with a little tamari and add it in the last 3-5 minutes (similar to the method in this recipe). Hope that helps!

  3. Shae says

    This is one of our favorite meals! Its very easy and tastes amazing! To make it a more summer meal, I swapped the butternut squash for yellow summer squash and it was fantastic! Just wanted to throw that suggestion out there so you can enjoy this meal in the winter and summer ;-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review, Lesley, we’re so glad you all enjoyed!

  4. Jenny says

    We’ve made this several times and love it! Typically we make extra veg and space out on two sheet pans. The red onion and cabbage are a must but we’ve also subbed in sweet potatoes, red pepper and cauliflower for butternut squash. We don’t think it needs a sauce but we do serve over farro or quinoa to fortify the meal. Thanks for a great recipe!!

  5. Kim says

    This was DELICIOUS! I used brussel sprouts and a sweet potato vs. cabbage and butternut squash and added carrots because I had these items already on hand. It was sooo good! I used good balsamic and maybe that made the difference, but I was surprised by how good the flavor was. I’ve never crumbled tofu before and it’s a great way to get the tofu a little crispy. This recipe is a definite keeper!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Kim!

  6. Nathalie says

    Very tasty, we couln’t stop eating some more from the pan! I only put onions and butternut squash – no cabbage left. And I agree with others: it smells really good in the kitchen!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Nathalie. Thanks so much for the lovely review! xo

  7. Marilyn Ralph says

    Thank you for another delicious easy recipe to make eating plant based doable on a weeknight! It made my house smell incredible as it was baking. We loved the flavors. My husband made an interesting comment that he thought the same recipe would be good if made into a shawarma spiced filling… do you have anything I could use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marilyn! We’re so glad you and your husband enjoyed it! We haven’t made anything just like that yet, (we will add it to our list!) however, we do have a shawarma spice blend recipe here!

  8. Tiffany Sonterre says

    This is pretty tasty! We served it with rice which was okay, but I think if it was served with some orzo it would be perfect!!

  9. Katie says

    This was really good! My husband LOVED it. I think next time I will cook the sweet potatoes a little in the microwave first because in my (convect) oven they took longer than the cabbage and onion. Served alongside polenta which paired really well. Definitely a recipe to add to our regular winter rotation. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds delicious! We’re so glad you and your husband enjoyed it! Thanks so much for sharing, Katie. xo

  10. Janet D says

    I just made this for dinner and it’s so yummy! What a great idea to roast everything together and the tofu marinade is really tasty. Maybe it’s just the tomato paste I used but the flavor reminds me of sun dried tomatoes. I didn’t really modify the recipe (for once) I used sweet potatoes instead of butternut because that’s what I had. I served it with wild rice and vegan parm. Delicious and inspired!

  11. Lorraine says

    I just added some salt to the veggies after I cooked it because it needed a bit more to bring out the flavor, probably about a tsp. Next time I’ll add it when tossing with olive oil and soy sauce. Other than that, stupendous and wholesome!

  12. Debbie L. says

    Dana, this was so tasty and easy! I swapped some of the veggies, but the seasonings were fantastic and I loved the tofu on top. It was crispy and easier than doing the tofu separate. I put spinach on the bottom of the bowl, the sheet pan ingredients, parsley, blistered tomatoes and the tahini sauce! All sounds complicated , but it was simple and tasted complicated! Thank you for another great recipe!!!!

  13. Miriam says

    Hi, I really want to make your recipe, just the person I want to make it for is not a tomato sauce fan. Would you have an idea of what I can substitute the tomato paste with? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You might be able to simply omit the tomato paste with good results, but maybe add a little splash of maple syrup to balance the flavors?