Name: Lemon Pepper Tofu Sheet Pan Dinner
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 cups baby potatoes (1 lb.); 16 oz. super firm tofu; 1 bunch asparagus (1/2 lb.); 2 teaspoons olive oil, divided; 2 Tablespoons, plus 1 teaspoon nutritional yeast, divided; 1 Tablespoon lemon juice (about 1/2 a lemon); 2 teaspoons lemon pepper seasoning; 1/2 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon salt, or to taste; 1/8 teaspoon pepper

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This vegan Lemon Pepper Tofu Sheet Pan Dinner recipe is a simple flavorful meal made with crispy lemon pepper tofu, roasted baby potatoes, and tender asparagus. This easy sheet pan recipe is perfect for a healthy weeknight dinner or effortless plant based meal prep recipe. This vegan sheet pan meal is made with minimal oil, gluten-free, and high-protein for a nutritious meal with minimal prep and cleanup.

Why You'll Love This Tofu Sheet Pan Meal

Easy one-pan meal – Tofu, potatoes, and asparagus bake on a single sheet pan, with quick and easy prep. This recipe is perfect for beginner cooks or anyone who just wants minimal cleanup after dinner.
High protein and nutritious – Each serving packs 32 grams of protein, 11 grams of fiber, 24% daily potassium, and 40% daily iron needs, with only 425 calories.
Meal-prep friendly – This vegan sheet pan meal comes together with minimal effort and reheats well, making it perfect for meal prep. Bake this recipe and divide it into three separate meal prep containers and store in the fridge, so later you can have a quick and healthy meal in minutes.
Customizable – Mix and match different veggies or sub tempeh for tofu. You can also add a can of chickpeas or butterbeans for an additional fiber and protein boost.

Equipment Needed

Cutting board
Chopping knife
Large baking pan (or two, if doubling the recipe – each pan serves 2-3 people)
Silicone baking mat or baking parchment paper
Measuring spoons
Mixing bowl
Spatula or serving tongs

Ingredients for Lemon Pepper Vegan Sheet Pan Dinner

Baby potatoes. I used tri-color blend, but you can choose any potatoes you prefer. Alternatively, you can chop large potatoes into smaller pieces.
Super firm tofu. This is usually the tofu packaged in the vacuum-sealed plastic package. Alternatively, you can use a tofu press and press regular firm tofu.
Asparagus. Can be substituted with another vegetable like broccolini or zucchini.
Olive oil. This recipe can be made oil-free if preferred, but it will take a bit longer to cook.
Lemon juice
Lemon pepper seasoning. If using a salt-free seasoning, you can add salt to taste, if desired.
Italian herb seasoning
Nutritional yeast. This adds a savory parmesan-like flavor and adds a light crisp to the tofu without using any flour or starch.
Salt
Pepper

How to Make Lemon Pepper Vegan Sheet Pan Dinner

Step One – Prep Potatoes

Preheat oven to 400 F (205 C). Chop the potatoes into halves, or 1-2 inch pieces, and add them to a mixing bowl. Mix in 1 teaspoon olive oil, 1/4 teaspoon of salt, and a dash of pepper. Mix to coat the potatoes and add to half of a lined baking sheet.

Step Two – Prep Tofu

In another bowl (or the same bowl to save dishes), break the tofu into 1-2 inch pieces. Add the lemon juice, nutritional yeast, lemon pepper seasoning, and Italian herb seasoning. Mix to coat the tofu, then add to the other half of the baking sheet with the potatoes.

Step Three – First Bake

Bake for 30-35 minutes, until the potatoes are almost tender but still a little firm.

Step Four – Add Asparagus

When the potatoes are nearly fork-tender, but still slightly firm, remove the pan from the oven. Push the potatoes and tofu towards one side of the pan, opening enough space for the asparagus. Add the asparagus to the pan, drizzle with 1 teaspoon of olive oil and sprinkle with nutritional yeast, garlic powder, and salt.

Step Five – Final Bake

Bake for 10-15 minutes, until the asparagus is tender and everything is cooked through. Note: cooking time will depend on the thickness of the asparagus, so start with 10 minutes and increase cooking time if needed. Serve with a squeeze of lemon, if desired.

Serving Suggestions

With a bed of cooked orzo or rice pilaf
With a side salad. Try a salad with my plant based Caesar dressing from my Vegan Caesar Salad with Crispy Tofu recipe.
With a drizzle of tahini or dollop of homemade Oil-Free Classic Hummus.
As is!

Storage and Meal Prep Tips

Storage: This sheet pan recipe stores well in a sealed container in the fridge for up to 5 days.
Reheating: In the microwave, heat in 30-second intervals until hot (about 1 to 2 minutes per serving).
Meal Prep: For quick and easy meals, divide the roasted tofu and veggies into individual glass meal-prep containers and reheat when needed.

Hungry for more delicious vegan recipes?

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This easy vegan tofu sheet pan dinner is a delicious way to enjoy a healthy plant-based meal with minimal effort. Zesty and crisp lemon pepper tofu adds a bright flavor to savory roasted potatoes and asparagus, for a high-protein and nutritious dinner you can add to your weekly menu. Whether you’re completely plant based or just looking to add more meatless meals to your routine, this sheet pan recipe is sure to be a hit!

If you try this recipe, please leave a comment and rating below to help support this blog and help others find easy vegan recipes. For more plant based meal ideas, follow @RootyFruityVegan on social media.

Lemon Pepper Tofu Sheet Pan Dinner