Sheet Pan Tofu with Chickpeas
This Sheet Pan Tofu with Chickpeas and Cherry Tomatoes is the ultimate lazy - but delicious - dinner. A spicy-sweet, four-ingredient sauce takes this protein-packed plant-based dinner from simple to sublime.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 433kcal
- 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)
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.
- 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.
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!
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.
Calories: 433kcal | Carbohydrates: 45g | Protein: 24g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Potassium: 513mg | Fiber: 10g | Sugar: 12g | Vitamin A: 270IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 17mg