Sheet Pan Tofu and Veggie Dinner

Chop ingredients: parsnips, sweet potato, red onion, asparagus
Extra(s): prep tofu
5 from 3 votes
Course Main Dish
Servings 4


  • 16 oz extra-firm tofu pressed and drained, and cut into 2-inch by 1/2-inch pieces
  • 4 medium parsnips peeled and cut into 3/4-inch chunks
  • 1 medium sweet potato peeled and cut into 1/2-inch chunks
  • 1 small red onion quartered and cut into wedges
  • 2 tablespoons extra virgin olive oil plus 2 teaspoons, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch asparagus trimmed and cut into 1-inch pieces


  • Preheat the oven to 425°F. Line a baking sheet with foil.
  • Toss all the tofu, parsnip, sweet potato, onion, 2 tablespoons oil, salt, and pepper in a large bowl and spread them on the sheet pan in a single layer. 
  • Bake for 15 minutes, toss everything, add the asparagus, and bake until the veggies are tender and browned in spots and the tofu is a light golden brown, about 15 minutes. 
  • Taste and season with extra salt and pepper if desired and serve.
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