Vegan Sheet Pan Lemon Garlic Tofu Dinner is an all-in-one meal. Flavorful garlicky tofu steaks, accompanied by perfectly golden roasted potatoes, and tender roasted broccoli, served with dairy-free yogurt dill sauce that’s bursting with zesty freshness. YUM! This easy one-pan dinner is quick to make, and great for meal prep too!
Ok, I admit it. I’m officially obsessed with vegan sheet pan dinners. They are just so easy, so quick, and SO delicious! The flavor possibilities are endless and I love the simple clean-up with just one pan. Today I’m bringing you my new lemon garlic tofu dinner. I made a delicious lemony Italian marinade for the tofu, and to make this recipe extra simple (and delicious) you use the same marinade to toss on the potatoes and broccoli. While the veggies and tofu are roasting whip up the simple yogurt dill sauce for the final touch of yum!
Ingredients:
- Tofu: I use extra-firm tofu. Cut the tofu into 4 thick slices to make tofu steaks! I also like to score the top so that it looks pretty and the tofu grips the marinade better.
- Potatoes: I use baby potatoes cut in half. Any kind will work. If you only have large potatoes on hand, they will work as well, just chop them into bite-sized pieces.
- Broccoli: I use one large head of broccoli. If you want to mix it up a bit, Brussels sprouts, cauliflower, bell peppers, or carrots would also work as a good substitute.
- Olive oil: for the marinade. Substitute vegetable broth if you are oil-free.
- Lemon: use both the zest and the juice for those extra lemony flavors.
- Dijon mustard, Italian seasoning, garlic, and salt: to season the marinade.
- Dairy-free yogurt: use a plain unflavored vegan yogurt. My go-to yogurt is Silk Rich Unsweetened Almond Plain.
- Fresh Dill: for that fresh herby taste. If you don’t have it on hand, you could sub it for chives or even parsley. If you only have dried dill, use 1 tablespoon of the dried dill.
- Nutritional yeast: for a slight cheesy taste in the yogurt sauce.
- Agave, lemon salt, and pepper: to season the yogurt sauce
How to Make Vegan Sheet Pan Lemon Garlic Tofu Dinner:
Preheat your oven to 400℉ (200℃). Lightly grease a large baking sheet.
In a medium dish or sealable bag mix together the lemon marinade ingredients.
Add the tofu to the marinade and let marinate while preparing the next steps.
Spread the halved baby potatoes out on the baking sheet then scoop out 1 tablespoon of the lemon marinade and drizzle over the potatoes. Toss until evenly combined then spread into an even layer. Roast in the preheated oven for 15 minutes.
After 15 minutes, remove the sheet pan from the oven. Push the potatoes together so that they take up ¼ of the pan. Add the tofu steaks to take up another ¼ of the pan. Optionally you can lay some lemon slices under the tofu pieces for garnish. Lastly, add the broccoli to the remaining half of the pan. Drizzle all of the remaining marinade over the broccoli and potatoes. Return to the oven for another 17 – 22 minutes until the broccoli is fork-tender.
While the sheet pan cooks, make the yogurt sauce by mixing all of the ingredients together in a small bowl.
Serve the tofu, broccoli, and potatoes with yogurt sauce to taste.
If you have leftovers, allow them to cool then transfer to air-tight containers in the fridge, keeping the yogurt sauce separate from the veggies and tofu.
This vegan sheet pan dinner is…
- Lemony, garlicky, and oh-so-delicious!
- Quick and easy to make
- A go-to weeknight dinner
More Vegan Sheet Pan Dinner Recipes:
Vegan Sheet Pan Stir Fry
Vegan Sheet Pan Fajitas
Easy Vegan Greek Sheet Pan
Vegan Sheet Pan Thanksgiving Dinner
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Sheet Pan Lemon Garlic Tofu Dinner
An all-in-one meal. Flavorful garlicky tofu steaks, accompanied by perfectly golden roasted potatoes, and tender roasted broccoli, served with dairy-free yogurt dill sauce that’s bursting with zesty freshness. YUM! This easy one-pan dinner is quick to make, and great for meal prep too!
Servings:
Ingredients
For the Tofu and Veggies:
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Notes
To make oil-free: omit the oil and substitute it with vegetable broth.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 496kcal | Carbohydrates: 46g | Protein: 26g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 416mg | Potassium: 1381mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1007IU | Vitamin C: 175mg | Calcium: 240mg | Iron: 5mg
