Vegetarian Sheet Pan Dinner with Tofu, Chickpeas and Butternut Squash

DF GF V VG

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.

Bowl of roasted butternut squash, tofu, chickpeas, and onion topped with cilantro and tahini sauce. A gold fork is on the side of the bowl.

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.

Bowl of roasted butternut squash, tofu, chickpeas, and onion topped with cilantro and tahini sauce. A gold fork is on the side of the bowl.

Ingredients Needed for a Vegetarian Sheet Pan Meal

  • extra-firm tofu – you’ll marinate this in liquid aminos, maple syrup and garlic powder. SO GOOD!
  • roasted vegetables – I used butternut squash and chickpeas but feel free to use your favorite veggies.
  • seasoning – I kept things simple but added some additional flavor with red onion, salt and pepper.
  • sauce – the star of the show in my opinion… promise me you won’t skip this delicious tahini sauce!
Two bowls of roasted butternut squash, tofu, chickpeas, and onion topped with cilantro and tahini sauce. A gold fork and jar of tahini sauce are on the side of the bowls.

How to Make a Vegan Sheet Pan Meal

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.

Sheet pan with roasted red onion, butternut squash, chickpeas, and tofu.

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!

Uncooked chunks of butternut squash, tofu, chickpeas, and onions on a sheet pan.

More One Pan Vegetarian Dinners

More Tasty Tofu Recipes

Butternut Tofu Sheet Pan Dinner

5 from 16 votes
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.
Bowl of roasted butternut squash, tofu, chickpeas, and onion topped with cilantro and tahini sauce. A gold fork is on the side of the bowl.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients

  • 1 lb extra-firm tofu, pressed, drained and chopped into 1-inch pieces
  • 2 Tablespoons liquid aminos, coconut aminos or low-sodium tamari
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon garlic powder
  • 1 medium butternut squash, about 6 cups peeled, seeded and cut into 1-inch pieces
  • 1 15- ounce can chickpeas, drained and rinsed
  • 1 medium/large red onion, roughly chopped
  • 2 Tablespoons olive or avocado oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • tahini sauce
  • ¼ cup coarsely chopped cilantro leaves, for garnish

Instructions
 

  • Add chopped tofu, aminos, maple syrup, and garlic powder in a large bowl. Toss and let marinate for at least 30 minutes. Prep tahini sauce while tofu is marinating.
  • Preheat oven to 375°F.
  • Add chopped butternut squash, chickpeas, and onion to a large sheet pan. Drizzle on the oil, sprinkle with salt and pepper and toss to coat. Add tofu to the pan and toss once more.
  • Place sheet pan in the oven and roast for 30 minutes, toss ingredients and place back in the oven for  40 minutes or until chickpeas are crisp, tofu is golden and butternut squash is fork-tender.
  • Portion butternut squash, chickpea, tofu mixture onto plates, garnish with cilantro and drizzle with tahini sauce. Serve with extra tahini sauce.

Nutrition

Serving: 1/4 of recipe Calories: 518kcal Carbohydrates: 56g Protein: 22g Fat: 25g Fiber: 12g Sugar: 10g
Course: Lunch/Dinner
Cuisine: Middle Eastern
Keyword: vegetarian sheet pan dinner

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    32 comments
    1. Christina
      July 5, 2021 AT 6:26 pm

      5 stars
      This recipe was so good that I made it two weeks in a row, and I NEVER do that! The tahini sauce is to die for. This week I’m trying this recipe on a bed of arugula.

      1. Brittany Mullins
        July 5, 2021 AT 11:16 pm

        Woo!! That makes me so happy to hear, Christina. So glad this recipe was a hit! Thanks for the review. I so appreciate it!

    2. MT
      December 19, 2020 AT 6:53 am

      5 stars
      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,

      1. Brittany Mullins
        December 19, 2020 AT 12:30 pm

        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.

    3. Lisa Bagley
      November 22, 2020 AT 7:17 pm

      5 stars
      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! 👏

      1. Brittany Mullins
        November 22, 2020 AT 7:34 pm

        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.

    4. Anna
      October 25, 2020 AT 7:37 pm

      5 stars
      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!

      1. Brittany Mullins
        October 25, 2020 AT 11:47 pm

        So glad you were able to make this recipe with what you already had on hand and glad it was a hit!

    5. Julie
      October 17, 2020 AT 9:01 am

      4 stars
      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.

Parchment paper lined with protein balls.

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