clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tofu and veggies over rice in a bowl

Sheet Pan Balsamic Tofu & Veggies

  • Author: Brita Britnell
  • Total Time: 1 hour 5 minutes
  • Yield: serves 2
  • Diet: Vegan


Delicious Sheet Pan Balsamic Tofu & Veggies is an easy one pan dinner that’s filled with marinated tofu, healthy vegetables and fresh flavor! A family-friendly, healthy vegetarian dinner for busy weeknights that’s gluten, grain and dairy free. Dinnertime win!


  • 1416 ounce block of tofu
  • 2 cups of brussels sprouts, trimmed and halved
  • 2 cups of peeled and cubed butternut squash
  • 4 tablespoons of olive oil
  • 3 tablespoons of balsamic vinegar
  • 2 tablespoons of water
  • 2 tablespoons of maple syrup
  • 2 cloves of garlic minced
  • 1/4 teaspoon of salt


  1. Prep your tofu by following my instructions HERE for pressing tofu and cut it into your desired shapes. I like triangles or larger cubes for baking.
  2. Make the marinade by whisking together 2 tablespoons of olive oil, balsamic vinegar, water, maple syrup, garlic and salt in a sealable bag or tupperware. Place the tofu pieces in the sauce and let marinate for 30 minutes (or even up to overnight). 
  3. Preheat the oven to 400 degrees F and spray a large baking sheet with cooking spray.
  4. In a large bowl or directly on the baking sheet, toss together the sprouts with 1 tablespoon of olive oil + salt and pepper to taste. Spread on ⅓ of the baking sheet.
  5. In the same bowl or on the baking sheet, toss together the butternut squash cubes with 1 tablespoon of olive olive + salt and pepper to taste. Spread on ⅓ of the baking sheet.
  6. Line up the tofu in the remaining spot on the baking sheet. Place in the oven and bake for 20-25 minutes, gently flipping everything halfway. It’s done when the squash and sprouts are fork tender.
  7. As desired, you can thicken the remaining marinade and turn it into a sauce for the tofu. To do this, place it in a small saucepan and whisk in 1 teaspoon of cornstarch. Simmer over low heat for a few minutes until thickened.
  8. Pour sauce over the tofu and veggies and ENJOY!


Add any leftover balsamic tofu and vegetables to an airtight container and place it in the fridge for up to 2-3 days. Simply reheat any leftovers in the microwave.

  • Prep Time: 15 minutes
  • Marinade Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: American

Keywords: sheet pan tofu, balsamic tofu, sheet pan dinner