subscribesubscribe
This vegetarian sheet pan dinner features tofu, chickpeas, butternut squash, and red onion. Everything is roasted and served with a creamy tahini sauce for a flavorful, protein-packed meal.
I’m back with another one-pan dinner and this time it’s a vegetarian sheet pan meal. I recently asked in my Facebook group how many nights you prefer to cook during the week. The number of nights differed, but the one thing everyone agreed on was that quick and easy dinners that didn’t take a ton of prep work are where it’s at. I HEAR YA! After recipe testing all day, the last thing I want to do is spend hours in the kitchen making elaborate meals.
This is where a sheet pan meal comes in! One bowl + one pan and you’re done! This meal is vegan, but honestly, no one will miss the meat. The combination of oven-roasted butternut squash, crispy flavorful tofu, and a delicious creamy tahini sauce makes this one of my favorite sheet pan meals yet! This is a great recipe if you’ve been wanting to try tofu or want to add in a plant-based meal to your week.
This sheet pan meal involves tofu, and when you’re cooking with tofu, the first step is *usually* to press it! Drain the liquid from the package, wrap in paper towels or a clean kitchen towel, set some heavy items on the wrapped tofu and literally press the extra liquid out! This allows the tofu to absorb all of the delicious flavors of the marinade.
After your tofu is pressed, combine the chopped tofu, liquid aminos, maple syrup and garlic powder in a large bowl. Mix to combine and set aside so it can marinate for at least 30 minutes.
While your tofu marinates, you’ll prep the tahini sauce and veggies! Sure, you could say making this tahini sauce is going the extra mile but it is 1000% worth it. Yes, 1000%. Chop your butternut squash and onion and you’re almost ready to bake!
Add the chopped butternut squash, chickpeas, and onion to a large baking sheet. If you want a little less clean up, line your baking sheet with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything to make sure every veggie is coated with a little oil and seasoning! Add the marinated tofu to the pan and toss again. Make sure all of the ingredients are spread out on the sheet pan in a single layer. Roast for 30 minutes in a preheated oven. Remove from the oven, toss all ingredients and place back in the oven for an additional 40 minutes or until the chickpeas are crispy, the tofu is golden brown and the squash is tender.
Portion out the roasted butternut squash, chickpea, and tofu mixture onto plates. Drizzle the tahini sauce on top and add cilantro for a garnish! You can never have enough tahini sauce, so I like to serve a little extra on the side!
If you try this vegetarian sheet pan dinner, please leave a comment and star rating below. Your feedback on my recipes is so helpful for the EBF team and other EBF readers!
Leave a Comment
I had butternut squash and zucchini on hand and googled recipes for those. This caught my eye because it wasn’t curry which I was not in the mood for, and I had all the ingredients, and the reviews were great. It was licked clean by my family, they said it was the best tofu they had ever had. We will be making it again, just doubling the quantities because it was so well liked. I added a few chopped Thai chilies to the pan because we like spicy food. The tahini sauce is so great. Thank you for a super tasty healthy recipe! Bookmarked,
Hi MT! Thank you so much for sharing how much your family enjoyed this recipe. Your comment made my day. Love the idea of adding Thai chilies because we love spice as well. And thank you for leaving the star review. I so appreciate it.
Wow Brittany! I guess I should just stop being so surprised every time I make and love one of your recipes! You have yet to disappoint me! This was soooo good. I worried that it may turn out mushy after reading some other reviews and realizing my pan was a little crowded, but everything crisped up beautifully! I added Thyme at the end instead of cilantro as my husband has a cilantro aversion and it tasted great with these fall flavors. The tahini sauce was a perfect finish! Bravo again on another perfect and easy recipe! 👏
Woo! This makes me so happy to hear, Lisa! i’m so glad you all enjoyed it and I so appreciate you coming back to leave a comment and star rating.
Yum!! Made some substitutions for what I had on hand/needed to use up but the flavor was spot on! Will definitely make again – thanks for the recipe!
So glad you were able to make this recipe with what you already had on hand and glad it was a hit!
Made this last night including the tahini sauce and the whole family enjoyed it including teen son. Very yummy! Cooks a long time so make it on a night you start dinner early.
I made this last night and it was so delicious. Everyone loved it, even the picky eaters. I added cloves of garlic instead of garlic powder, and way more maple syrup as I followed the recipe and found the sauce quite tart. I will definitely make this again and again. Thank you!
Yay! That makes me so happy to hear, Sam. I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it!