Roasted Tofu and Vegetables

Roasted Tofu and Vegetables Recipe

I had serious doubts the first time I heard of a recipe for Roasted Tofu. Tofu is made mostly from dried soybeans and water (plus a coagulant like seaweed salt). It’s a pretty serious wiggly jiggly thing with such high water content. Roasting tofu would just dehydrate the water and shrivel up the soy, or so I thought. Several years ago, I tried it on a whim. With the expiration date on a box of tofu looming, I decided to cut the tofu into cubes and roast them in the oven with some olive oil.

Roasted Tofu and Vegetables Recipe

They turned out crispy, crunchy on the outside and creamy smooth-soft on the inside. What an amazing change in texture! Roasting the tofu changed the ingredient from being a “blank slate with no taste” to a flavor profile of its own – slightly nutty, slightly sea salty. The browned bits are shatteringly crisp from roasting in the olive oil. In this recipe, I used silken tofu from Mori-Nu.

Roasted Tofu and Vegetables Recipe

Even if you “overcook” the tofu, it’s still wonderful with a crunchier, chewier texture. I love it both ways.

Roasted Tofu and Vegetables Recipe

Okay, so not only do I have instructions and a video to show you how to roast tofu and vegetables, but I purposely made the batch bigger in the recipe for leftovers. The leftover tofu and vegetables create a velvety smooth, creamy soup for the following day!

Roasted Tofu and Vegetables Recipe


Roasted Tofu and Vegetables Recipe Video



Roasted Tofu and Vegetables

Servings: 4 Prep Time: 10 minutes Cook Time: 40 minutes
roasted tofu and vegetables recipe-9781

You'll need 2 baking sheets for this recipe.

As you are preparing the vegetables for roasting, keep in mind that the vegetables have different cooking times. I like to keep each vegetable in its little spot on the baking sheet, so that I can easily use a spatula to remove any vegetables to cook sooner. Also, try cutting the vegetables according to how quickly they might cook. I'll cut the broccoli in larger florets (they cook faster) and the carrots & parsnips into smaller chunks (takes longer to cook) so that everything is ready at the 35 minute mark. Here's a size guide:
cauliflower - 1" florets
broccoli - 2" florets
carrots & parsnips - 3/4" chunks
brussels sprouts - halved
Feel free to add any additional vegetables to the mix. I also added some Japanese shishito peppers to mine!


1 package Mori-nu tofu (extra firm or firm)
1/2 head broccoli
1/2 head cauliflower
3 large carrots
3 parsnips, cut in chunks
1/2 pound brussels sprouts
olive oil
sea salt and freshly ground black pepper


Preheat oven to 400F.

Drain the tofu and pat very dry with a paper towel to absorb as much moisture as possible. Cut tofu into 1" cubes. Drizzle about 1 tablespoon olive oil on a baking sheet, carefully add in the tofu and shake the baking sheet a bit to coat the tofu. Go ahead and begin roasting the tofu while you work on the vegetables. If your oven does not fit 2 baking sheets side by side, place the tofu on the UPPER rack.

Cut the vegetables (see headnote) and in the other baking sheet, toss vegetables with about 2 tablespoons of olive oil so that they are all evenly coated. If your oven does not fit 2 baking sheets side by side, place the vegetables on the LOWER rack.

Set timer and roast for 30 minutes, then check the vegetables. The carrots & parsnip may need a little more time. Remove any vegetables that are cooked through. Take out the tofu pan and flip the tofu.

Increase oven temperature to 450F to finish off the tofu (and the carrots & parsnips if they need more cooking). Roast for an additional 10-15 minutes. The tofu should be nicely browned on both sides. Season with sea salt and freshly ground black pepper.


prep time: 2 minutes
cook time: 5 minutes

Leftover roasted vegetables (reserve a few pieces for garnish)
1 quart prepared stock (vegetable, beef or chicken)
1/2 teaspoon cayenne pepper
sea salt and freshly ground black pepper
good quality olive oil

Place leftover vegetables and tofu into a blender or food processor with just half of the stock. Blend or process until smooth. Add in the remaining stock, cayenne pepper, and blend until desired consistency. Heat soup in pot. Taste and season with sea salt, freshly ground black pepper and additional cayenne pepper, if needed. Ladle into bowls, finish with a drizzle of olive oil. Garnish with roasted vegetables.


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Comments 28

  1. Aricia

    Try adding kabocha squash to this. It is super sweet, and compliments the parsnips nicely.

  2. Joanne - Inspired Taste

    This is so smart, Jaden. I love how you included a second recipe for the leftovers. I’ve never roasted tofu before (done just about everything else, though). Looks like we’re going to be roasting some soon πŸ™‚

  3. David Abernathy

    I noticed in the 3rd or 4th picture you had roasted peppers, were they jalapeno?



  4. Nancy Thompson

    The roasted tofu was DELICIOUS! I was going to roast it and have it the next day for lunch, however, my husband and I (he’s not a tofu lover) ate it all for snicker-snacks. Please keep the tofu recipes coming. They are great !

  5. Kristin

    Both recipes were delicious, thanks for posting a double-use! The soup was so creamy and filling, great for a cold evening. We had the soup with cheddar-chive muffins.

    I used fresh carrots and parsnips, and frozen cauliflower,which worked better than expected.

    Will be keeping these on file, yum!

  6. Vince

    I’m a little confused – in the first part, it says you used silken tofu. However the ingredients specify firm or extra firm tofu. Which one was used for the recipe pics?


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  8. Mary

    We are just starting to get into roasted veges and they are yummy! So easy to make! I love the tofu idea – have always put it in chili before but not everyone in the family likes it that way! Thanks.

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  10. Kim

    I have it in the oven right now – I’m super excited to try it and have an alternative way to serve tofu rather than pan frying it.

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