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-roastedbutternut 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.
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!
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.
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(affiliate link). 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!
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.
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.
This has become a regular meal in our house. My husband would eat it every day! It’s incredibly quick, easy and delicious! The first couple of times we made it, I didn’t have tahini but when I actually made the tahini sauce to go with it I couldn’t believe how much it complimented the other flavors. So good!
Ahh yay!! I’m so glad you and your husband enjoyed this meal, Courtney! Thanks for coming back to leave a comment and star rating. It means the world to me. <3
I have never eaten tofu in my life, but wanted to give it a try. Seriously–this recipe is so good! I made it with the tahini sauce at first and loved it. Then I made it again for someone who didn’t like tahini and just did a big squeeze of lemon. It was just as good! YUM!
Woo-hoo!! This makes me so happy to hear, Ivy. Thanks for giving my recipe a try and for coming back to leave a comment and star rating. I so appreciate it. <3
Thanks for all of your great recipes!! I really love your website. I made this vegetarian sheet pan dinner tonight. It was tasty but I couldnt get it crispy. Everything was mushy. I cut the onions in small diced pieces and the tray was a little crowded. Could that have been my mistake?
Awww thank you Kelly. 🙂 I am so happy to hear that you are enjoying the recipes. With this baked sheet pan if it’s too crowded then everything will start to steam and get soft rather than crispy, so that is probably what happened for you. If you have too much for one pan I suggest splitting it up onto two pans or doing two separate batches. Let me know how it turns out for you if you try it again! And thank you so much for leaving a comment + star rating, it means the world to me. <3
I’ve been eying this recipe for a while, and finally made it tonight. It was almost awesome. My issue was that the chickpeas/onions/tofu cooked way faster than the squash (which was perfectly done). I do think it’s worth another shot, and I’ll separate the ingredients brwn two pans, and put the squash in 20mins or so before the rest. The sauce, however, was indeed divine (though I added a splash of coconut aminos). Served it all over brown rice. Lots of potential, here, def gonna try it again!
Hey Tina! Sorry to hear that the chickpeas, onions and tofu all cooked faster than the squash. Did you have your oven at 375 degrees and were all the ingredients spread out in a single layer? You can definitely split this up onto two pans if it seems to take longer for the squash to cook in your oven. I’m glad you loved the sauce though and I hope you do give this recipe a second chance! Definitely come back and let me know how the second batch turns out for you. 🙂
This looks delicious and I can’t wait to try it! We love your recipes in our house but just an FYI, I have tons of trouble pinning them. I am almost always reading from my iPad in Safari and the pin button never works. I always have to go to Pinterest, search for your page, find the recipe and then pin from there. It is a testament to the quality of your recipes that I am willing to do that!
Thank you so much for sharing this Tonya. I would love to figure this out for you. When you’re trying to pin a recipe, are you clicking on the images on my post or clicking on the pin it button that’s right above the recipe? Once I know what’s not working, I’ll get my developers to fix it. 🙂
Hi Ameli! I am so happy to hear that you enjoyed this sheet pan dinner. Thank you so much for coming back to leave a comment and star rating. I so appreciate it!
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Easy, simple and delicious! Thank you
★★★★★
This has become a regular meal in our house. My husband would eat it every day! It’s incredibly quick, easy and delicious! The first couple of times we made it, I didn’t have tahini but when I actually made the tahini sauce to go with it I couldn’t believe how much it complimented the other flavors. So good!
★★★★★
Ahh yay!! I’m so glad you and your husband enjoyed this meal, Courtney! Thanks for coming back to leave a comment and star rating. It means the world to me. <3
I have never eaten tofu in my life, but wanted to give it a try. Seriously–this recipe is so good! I made it with the tahini sauce at first and loved it. Then I made it again for someone who didn’t like tahini and just did a big squeeze of lemon. It was just as good! YUM!
★★★★★
Woo-hoo!! This makes me so happy to hear, Ivy. Thanks for giving my recipe a try and for coming back to leave a comment and star rating. I so appreciate it. <3
Thanks for all of your great recipes!! I really love your website. I made this vegetarian sheet pan dinner tonight. It was tasty but I couldnt get it crispy. Everything was mushy. I cut the onions in small diced pieces and the tray was a little crowded. Could that have been my mistake?
★★★★
Awww thank you Kelly. 🙂 I am so happy to hear that you are enjoying the recipes. With this baked sheet pan if it’s too crowded then everything will start to steam and get soft rather than crispy, so that is probably what happened for you. If you have too much for one pan I suggest splitting it up onto two pans or doing two separate batches. Let me know how it turns out for you if you try it again! And thank you so much for leaving a comment + star rating, it means the world to me. <3
I’ve been eying this recipe for a while, and finally made it tonight. It was almost awesome. My issue was that the chickpeas/onions/tofu cooked way faster than the squash (which was perfectly done). I do think it’s worth another shot, and I’ll separate the ingredients brwn two pans, and put the squash in 20mins or so before the rest. The sauce, however, was indeed divine (though I added a splash of coconut aminos). Served it all over brown rice. Lots of potential, here, def gonna try it again!
★★★★
Hey Tina! Sorry to hear that the chickpeas, onions and tofu all cooked faster than the squash. Did you have your oven at 375 degrees and were all the ingredients spread out in a single layer? You can definitely split this up onto two pans if it seems to take longer for the squash to cook in your oven. I’m glad you loved the sauce though and I hope you do give this recipe a second chance! Definitely come back and let me know how the second batch turns out for you. 🙂
This looks delicious and I can’t wait to try it! We love your recipes in our house but just an FYI, I have tons of trouble pinning them. I am almost always reading from my iPad in Safari and the pin button never works. I always have to go to Pinterest, search for your page, find the recipe and then pin from there. It is a testament to the quality of your recipes that I am willing to do that!
Thank you so much for sharing this Tonya. I would love to figure this out for you. When you’re trying to pin a recipe, are you clicking on the images on my post or clicking on the pin it button that’s right above the recipe? Once I know what’s not working, I’ll get my developers to fix it. 🙂
too delicious
★★★★★
Hi Ameli! I am so happy to hear that you enjoyed this sheet pan dinner. Thank you so much for coming back to leave a comment and star rating. I so appreciate it!
I look forward to this recipe! I really enjoyed the buddha bowl recipe which I have made numerous times.