Roasted Tofu and Vegetables

This Roasted Tofu is crunchy on the outside and creamy smooth-soft on the inside, with a wonderful flavor profile – slightly nutty, slightly sea salty. The browned bits are shatteringly crisp from roasting in the olive oil. An awesome vegetarian side. Complete with a host of deliciously roasted vegetables, like sprouts, carrots and cauliflower.

Roasted Tofu and Vegetables Recipe

Why This Roasted Tofu With Vegetables Is So Good

  • The perfect mix of crunchy and creamy textures.
  • Super simple to make.
  • Totally customizable with your favorite seasonings.
  • A filling and delicious vegetarian side.

Ingredients For This Roasted Tofu With Vegetables

  • Tofu
  • Vegetables: Broccoli, cauliflower, carrots, parsnips, brussels sprouts
  • Olive oil
  • Salt & pepper

close up of Roasted Tofu and Vegetables

How To Make This Roasted Tofu With Vegetable – Step By Step

  1. Preheat oven to 400F.
  2. 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.
  3. Cut the vegetables  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.
  4. 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.
  5. 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.

platter of Roasted Tofu and Vegetables

What Is Silken Tofu Vs Firm?

In this recipe, I used silken tofu from Mori-Nu. It provides a great range of textures when roasting, a crisp outside and soft center. Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese. Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat.

close up of broccoli

What To Do With Leftover Tofu?

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!

It’s a simple soup but so delicious! Here’s the recipe:

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.

soup in bowl

Can  I Freeze Leftover Tofu?

If you won’t use leftover  – uncooked – tofu within a week of when the container was opened, the best place to store it is in the freezer. Frozen tofu can last for up to three months. Cut it into chunks and freeze on a parchment-lined baking sheet until solid, then transfer to an airtight freezer container or bag.

Frozen tofu is easy to thaw and will absorb marinades more effectively than tofu that has not been frozen. Remove the tofu from the freezer and discard the packaging. Place the frozen Tofu on a paper towel in the middle of a microwave-proof dish. Microwave it on high for 60 seconds or until defrosted.

Top Tips For Roasted Tofu With Vegetables

  • For extra crispy tofu, try tossing the tofu in cornstarch, which helps it take on a truly crispy crust. Place cornstarch in a bowl, add drained or marinated tofu pieces, and toss. A light coat is best; to shake off excess, dump it in a colander over the sink.
  • To drain it, slice the block and place the slices in a single layer on a paper towel-lined baking sheet. Top tofu with more paper towels and then a heavy object (a cast-iron skillet, cookbooks). Let sit at least one hour, preferably two. (Tip: If you know you want tofu for dinner, let it drain in the fridge during the day.) 
  • If you want to infuse your tofu with more flavor, I recommend adding sauce after it’s baked, rather than marinating it, because water-logged tofu isn’t actually very good at absorbing flavor.
  • Feel free to add any additional vegetables to the mix. I also added some Japanese shishito peppers to mine!

Roasted Tofu and Vegetables Recipe Video

Check Out These Other Delicious Tofu Recipes

Have you tried this Roasted Tofu recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!

5 from 2 votes
Roasted Tofu with Vegetables
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Servings: 4Prep Time:10 minutesCook Time:40 minutes
Course: Side Dish
Cuisine: American, Asian
Keyword: roasted tofu, tofu and vegetables, vegan tofu, vegetarian side
Servings: 4 servings
Calories: 236 kcal
Author: Jaden Hair
Ingredients
  • 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
Instructions
  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

 

For extra crispy tofu, try tossing the tofu in cornstarch, which helps it take on a truly crispy crust. Place cornstarch in a bowl, add drained or marinated tofu pieces, and toss. A light coat is best; to shake off excess, dump it in a colander over the sink.

 

To drain it, slice the block and place the slices in a single layer on a paper towel-lined baking sheet. Top tofu with more paper towels and then a heavy object (a cast-iron skillet, cookbooks). Let sit at least one hour, preferably two. (Tip: If you know you want tofu for dinner, let it drain in the fridge during the day.) 

 

You could cook the tofu in a skillet, but baking tofu is the best way to go. Some people swear by cooking their tofu in a skillet, but it never turns out well. It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don’t need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and creamy insides. 

 

If you want to infuse your tofu with more flavor, I recommend adding sauce after it’s baked, rather than marinating it, because water-logged tofu isn’t actually very good at absorbing flavor.

 

Feel free to add any additional vegetables to the mix. I also added some Japanese shishito peppers to mine!

Nutrition Facts
Roasted Tofu with Vegetables
Amount Per Serving
Calories 236 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 104mg5%
Potassium 1258mg36%
Carbohydrates 39g13%
Fiber 13g54%
Sugar 12g13%
Protein 7g14%
Vitamin A 8544IU171%
Vitamin C 173mg210%
Calcium 132mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.