No time or energy to cook dinner? Make this easy and quick Sheet Pan Tofu with Chickpeas recipe. A spicy-sweet, four-ingredient sauce takes this protein-packed plant-based dinner from simple to sublime.
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Easy sheet pan tofu
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 chickpeas roast up just slightly crispy in the oven, the tofu is firm and toothsome, and the little cherry tomatoes explode in your mouth with juicy tanginess.
The sweet and spicy sauce is as delicious as it is simple and easy to make. It has 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.
The recipe is nut-free, gluten-free and vegan. If you are soy-free, skip the tofu and add another can of chickpeas, or use soy-free tofu, like chickpea tofu. Also skip the soy sauce (use salt instead).
Recipe FAQs
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 to get a crispier coating on the tofu.
Eat by itself, or serve the sheet pan tofu and chickpeas atop chopped lettuce. Double the sauce recipe so you can drizzle some over the tofu and chickpeas while serving for extra yumminess. Or serve the sheet pan tofu in a bowl with rice or quinoa and slices of avocado.
Store leftovers in the fridge for up to three days. Freezing tofu will change its texture and make it chewier, but if you don't mind that you can freeze for up to three months. To reheat, place the tofu, chickpeas and tomatoes on a baking sheet in a preheated 350-degree Fahrenheit/180-degree Celsius oven until warmed through.
Recipe card
Sheet Pan Tofu with Chickpeas
Ingredients
- 16 oz super-firm tofu/high-protein tofu (or extra firm tofu, with the water pressed out. Cut into slices),
- 28 oz canned or cooked 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.
Nutrition Information
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Step by step instructions
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.
SM says
Awesome and easy. I added a little plain Greek yogurt while eating to moisten, plus the taste goes well with the dish.
Vaishali says
Sounds delicious! ❤️
Rebecca says
One of those elusive internet recipes that is actually more delicious than it looks! I've made this time and time again and love it every time.
Vaishali says
So happy you loved it!
Emma says
Love this recipe! So simple and delicious. I make it all the time, usually with cauliflower added in. Thank you for this easy weeknight dinner!
Vaishali says
Hi Emma, thanks for the feedback. So happy to hear.
Patricia Essex says
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 says
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 says
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 says
Hi Sunitha, so happy you enjoyed it! Cilantro would be great with this. Thanks for the feedback.
Clifford says
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 says
Thanks so much for the kind words, Clifford! Your long vegan journey deserves many kudos!! Hope you try this recipe.