Veggie and Tofu Sheet Pan Dinner

Servings 4 servings


  • 1 large onion halved and sliced
  • 3 cups broccoli florets
  • 2 cups butternut squash cubed
  • 1 14-oz. package extra firm tofu cut in 1/2″ cubes
  • 1/3 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic minced
  • sea salt and freshly ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme


  • In a large bowl, combine onion, broccoli, squash, and tofu. In a small bowl, combine remaining ingredients (vinegar through thyme). Whisk together well, and then cover veggies and tofu in mixture.
  • Make sure it’s fully saturated (gently mix so you don’t break the tofu), cover with plastic wrap, place in refrigerator, and marinate for at least 2 hours or overnight.
  • At time of cooking, preheat the oven to 400 degrees.
  • Line a large baking sheet with parchment paper. Remove veggies and tofu from refrigerator, and evenly arrange on the baking sheet.
  • Bake for 30 minutes or until veggies are fork tender.
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