Tahini Ranch Tofu Sheet Pan

Try this tahini ranch tofu sheet pan for an easy and super flavor dinner that comes together in less than 30 minutes. Flavored with lots of garlic and fresh dill, this meal will leave you wanting to come back for more. Easy to meal prep and completely nut free!

There’s nothing better than walking away from the stove and letting dinner handle itself. And that’s why 9/10 always recommend sheet pan meals to my clients especially when they are looking for something super easy that doesn’t require any babysitting. All you need to know for your first ever sheet pan is to first, toss your protein and veggies with flavor. Second, spread everything out on a sheet pan and place in the oven. And lastly, make a sauce if you are inclined and serve it up.  Honestly, doesn’t get much easier. And this simplicity makes it easy to alternate and change things to fit your personal preference which I love!

Why You’ll Love This Sheet Pan Dinner

• It’s full of flavor with ingredients you likely have in your vegan pantry.
• This recipe is completely dairy free and naturally gluten free.
• Easy to customize the vegetables to ones you like.

Key Ingredients

Note that the seasonings repeat for both the sheet pan and the dressing, this makes this sheet pan really simple.

• Extra Firm or Super Firm Tofu: if using extra firm, just make sure to press out a little bit of the water
• Potatoes: Helps to provide energy in this meal, but can be subbed for another starchy veggie like squash or sweet potato
• Tahini: Use some good quality tahini if you can; I used Soom Foods tahini for this specifically
• Plant Based Yogurt: Make sure it’s unsweetened; For this I opted for Forager Project yogurt
• Brown Mustard: Opt for brown mustard or yellow mustard here
• Nutritional Yeast: Additional umami flavor
• Dry Herbs: I used dill and parsley specifically

How to make the tahini ranch tofu

1. Prep tofu by draining and pressing for at least 30 minutes before starting this recipe. Pat tofu dry and cut into cubes.
2. In a large bowl or Tupperware container, combine oil, mustard and dry herbs. Add in tofu, brussel sprouts and potatoes, seal container and shake gently to coat.
3. Place coated veggies on 1-2 lined sheet pans, then place in oven to bake evenly.
4. To make the accompanying sauce, just mix sauce ingredients together in a bowl and pour over your baked tofu and vegetables.

Tips for making this sheet pan dinner

• My favorite way to coat tofu is to add all the contents to a plastic bag and shake it together with the tofu. This leads to the least amount of mess and is gentle enough to do without breaking or crumbling your tofu.
• Adjust your dressing consistency using more water. Add a little bit at a time until desired consistency is achieved.
• If you’ve had trouble with tahini in the past, I highly recommend emphasize using a good quality tahini. It’s less bitter and is so much more enjoyable. It blends so well with the herbs and tangy ingredients.
• This is the perfect meal prep recipe too. Very easy to prep for a whole weeks worth of meals. Feel free to adjust and increase the ingredients and use multiple sheet pans as needed to meet your needs.
• Store leftovers in airtight containers and keep in the fridge for up to 4-5 days.

More easy dinner recipes

• Pumpkin Red Curry
• 15 Minute Tofu Teriyaki
• Sesame Orange Chickpeas
• Peanut Miso Chickpeas

Tahini Ranch Tofu Sheet Pan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Catherine Perez
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes
• Yield: 3-4 servings 1x
• Category: Main Dish
• Cuisine: American
• Diet: Vegan

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Description

Try this tahini ranch tofu sheet pan for an easy and super flavor dinner that comes together in less than 30 minutes. And nut free too!

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Ingredients

Scale 1x2x3x

Tofu and Vegetable Prep

• 2 medium red potatoes, cubed
• 1 block of extra firm or super firm tofu (450g)
• 1/2 a small onion, diced
• 7–8 small brussel sprouts, halved
• 2 tsp olive oil
• 1 tsp brown mustard
• 1/2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp dry parsley
• 1 tsp dry dill
• Salt and Pepper as desired

Tahini Ranch

• 3 tbsp tahini
• 3 tbsp plain, unsweetened plant based yogurt
• Juice of half a lemon
• 2 tsp brown mustard
• 1/2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp dry parsley
• 2–3 sprigs fresh dill, minced
• Salt and Pepper
• 3–4 tbsp of water

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Instructions

1. Set oven to 400F. Prep tofu by draining and pressing for at least 30 minutes before starting this recipe. Pat tofu dry and cut into cubes.
2. In a large bowl or Tupperware container, combine oil, mustard and dry herbs.
3. To the bowl add in tofu, brussel sprouts and potatoes, seal container and shake gently to coat.
4. Place coated veggies on 1-2 lined sheet pans, making sure veggies and tofu are spread out enough and not laying on top of each other. Then, place tray in oven and bake for 15 minutes, then flip and bake for another 5-10 minutes.
5. As veggies are baking, prepare tahini ranch sauce by combining tahini, yogurt, lemon juice, mustard, nutritional yeast, water, spices and herbs in a small bowl. Mix well and adjust consistency with additional water if desired.
6. Once baked, serve vegetables and tofu as desired and drizzle on the sauce over top to dress.

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Notes

Tofu Replacement

If you have a soy allergy, please feel free to replace the tofu with beans like chickpeas or white beans. Just rinse and drain beans, pat dry with a clean kitchen towel and then coat with seasonings as described above.

Tahini Replacement

If you are allergic to sesame, you can replace the tahini with sunflower seed butter.

Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats

★ Catherine