No time or energy to cook dinner? Make this easy and quick Sheet Pan Tofu with Chickpeas. A spicy-sweet, four-ingredient sauce takes this protein-packed plant-based dinner from simple to sublime.
This meal of sheet pan tofu with chickpeas and cherry tomatoes is the ultimate lazy dinner but it's also incredibly tasty and healthy. It's the kind of meal you can easily put together when you have barely any time to get dinner to the table but you just don't want to mess around with unhealthy takeout.
The super simple but super tasty sauce needs just four pantry ingredients and it coats the tofu and chickpeas in sticky, spicy, sweet deliciousness. Make a little extra to drizzle over the chickpeas and tofu while serving.
Table of Contents
Why you'll love this recipe
- Loaded with flavor and texture. This is going to be one of the easiest dinner recipes you will ever put together, but it will likely also be one of the most delicious. The chickpeas roast up just slightly crispy, the tofu is firm and toothsome while the little cherry tomatoes explode with juicy tanginess. The sweet and spicy sauce is as delicious as it is simple and easy to make.
- Easy to make. There is hardly any work involved in putting this recipe together. Slice the tofu, open a couple of cans of chickpeas, and mix up the easy sauce with four ingredients. The oven does the rest of the work.
- Suitable for most diets. If you are soy-free, you can skip the tofu and add another can of chickpeas, and also skip the soy sauce (use salt instead). You can add more veggies--cauliflower or broccoli would be awesome here. The recipe is nut-free, gluten-free and vegan.
Ingredients
- Super firm tofu (high protein tofu) or extra firm tofu. If using extra-firm tofu press out as much water as you can before slicing.
- Chickpeas. You can use homecooked chickpeas or canned chickpeas. Drain the chickpeas before using.
- Cherry tomatoes. Cherry tomatoes add a tangy juiciness to this recipe that's wonderful with the spicy-sweet sauce.
- Maple syrup. You can use agave nectar or coconut syrup.
- Sriracha sauce. Use any hot sauce of your choice if you don't have sriracha.
- Soy sauce (or tamari). Optional if you're soy-free.
- Extra virgin olive oil.
- Scallions (optional). For garnish.
How to make sheet pan tofu with chickpeas
1. Whisk the sauce ingredients together: olive oil, maple syrup, soy sauce and sriracha sauce.
2. Cut the tofu block in slices or cubes. I cut it in 2 X 1 inch slices.
3. Place the cherry tomatoes, chickpeas and tofu in a large bowl.
4. Pour the dressing into the bowl and toss gently to coat the tofu, chickpeas and tomatoes. Season with salt as needed.
5. Spread the tofu, chickpeas and tomatoes in an even layer on a baking sheet.
6. Bake in a preheated 400 degrees Fahrenheit/205 degrees Celsius oven for 30 minutes. Garnish with chopped scallions, if using, and serve hot or warm.
Serving suggestions
- Serve the sheet pan tofu and chickpeas atop chopped lettuce for a delicious meal. Double the sauce recipe so you can drizzle some over the tofu and chickpeas while serving for extra yumminess.
- Serve the tofu and chickpeas with slices of avocado in a bowl. You can add quinoa or basmati rice to the bowl.
- Serve the sheet pan tofu and chickpeas on their own. They make a complete meal, and a delicious one!
Frequently asked questions
Yes, cauliflower and potatoes would be great here (this sheet pan curry roasted cauliflower recipe is one of my favorite side dishes!). You can also add sweet potatoes and carrots. Just make sure you don't overcrowd the sheet pan--there should be enough room to spread all the ingredients in a single layer.
Chickpeas have the best texture for this dish. But if you don't want to use them, this dish would work quite well with nearly any bean.
You can increase baking time by five minutes more to get a crispier coating on the tofu.
Storage instructions
- Refrigerate: Store leftovers in the fridge for up to three days.
- Freeze: Freezing tofu changes its texture, making it dryer and spongier. It will still taste good, so you can freeze this dish in an airtight container for up to three months.
- Reheat: Before serving, place the tofu, chickpeas and tomatoes on a baking sheet and reheat in a preheated 350-degree Fahrenheit/180-degree Celsius oven until warmed through.
More yummy tofu recipes
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Sheet Pan Tofu with Chickpeas
Equipment
- Sheet pan
Ingredients
- 16 oz high protein tofu (or extra firm tofu, with the water pressed out. Cut into slices),
- 28 oz cooked or canned chickpeas (Drain chickpeas before using)
- 10 oz cherry tomatoes
- ¼ cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1-2 tablespoons soy sauce (or tamari)
- 1-2 tablespoons sriracha sauce (use more or less depending on your heat tolerance)
- Salt to taste
- 3 scallions (optional, chopped, for garnish)
Instructions
- Whisk the sauce ingredients together: olive oil, maple syrup, soy sauce and sriracha sauce.
- Cut the tofu block in slices or cubes. I cut it in approximately 2 X 1 inch slices.
- Place the cherry tomatoes, chickpeas and tofu in a large bowl.
- Pour the dressing into the bowl and toss gently to coat the tofu, chickpeas and tomatoes. Season with salt as needed.
- Spread the tofu, chickpeas and tomatoes in an even layer on a baking sheet.
- Bake in a preheated 400 degrees Fahrenheit/205 degrees Celsius oven for 30 minutes. Garnish with chopped scallions, if using.
Recipe notes
- Make some extra sauce and drizzle it over the tofu and chickpeas before serving.
- Add more or less sauce to the tofu and chickpeas before baking to tailor it to your taste.
- Serve the sheet pan tofu and chickpeas atop chopped lettuce for a delicious meal. Double the sauce recipe so you can drizzle some over the tofu and chickpeas while serving for extra yumminess.
- Serve the tofu and chickpeas with slices of avocado in a bowl. You can add quinoa or basmati rice to the bowl.
- Serve the sheet pan tofu and chickpeas on their own. They make a complete meal, and a delicious one!
- Refrigerate: Store leftovers in the fridge for up to three days.
- Freeze: Freezing tofu changes its texture, making it dryer and spongier. It will still taste good, so you can freeze this dish in an airtight container for up to three months.
- Reheat: Before serving, place the tofu, chickpeas and tomatoes on a baking sheet and reheat in a preheated 350-degree Fahrenheit/180-degree Celsius oven until warmed through.
Patricia Essex
I love this! I made it with Tamari as I prefer that richer flavour to Soy sauce, but also without Siracha as I'm not one for spicy tastes.
Vegan for well over 50 years now, I am always happy to try new recipes and this is a keeper. Healthy, tasty and quick and easy, what more could I ask. Thank you for sharing your delicious recipes.
Vaishali
So happy you loved it, Patricia! 50 years vegan — wow!! It wasn’t always so easy being vegan as it is nowadays. Kudos on your commitment!
Sunitha
It came out so good! I didn’t have scallions so I garnished with cilantro and it was amazing!
Thanks for another wonderful recipe.
Vaishali
Hi Sunitha, so happy you enjoyed it! Cilantro would be great with this. Thanks for the feedback.
Clifford
Grateful for this one.....soooo easy. Vegetarian since '70, Vegan since '94 and I'm tired of elaborate meal prep. This has my ideal effort/reward ratio. You post the best Vegan newsletter out there. Thank you.
Vaishali
Thanks so much for the kind words, Clifford! Your long vegan journey deserves many kudos!! Hope you try this recipe.