Description
This Tofu & Roasted Veggie Taco Sheet Pan Bake is a vibrant and healthy meal that brings together crispy roasted vegetables and flavorful tofu. Perfect for busy weeknights, it’s easy to prepare and offers a delightful texture contrast in every bite.
Ingredients
Scale
- 1 medium zucchini, chopped into 1-inch pieces
- 1 medium red bell pepper, chopped into 1-inch pieces
- 1 medium yellow bell pepper, chopped into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 14 ounces firm or extra-firm tofu, drained and pressed
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 8 small corn or flour tortillas
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
- Salsa or hot sauce (optional)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is essential for achieving crispy roasted veggies.
- On a large baking sheet, toss the chopped zucchini, red bell pepper, yellow bell pepper, red onion, and corn with 2 tablespoons of olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Spread them out evenly.
- Roast in the preheated oven for 20 minutes. Stir halfway through to ensure even roasting. They should be tender and slightly caramelized around the edges when done.
- While the veggies roast, cut the drained and pressed tofu into bite-sized cubes. In a medium bowl, mix together the soy sauce, lime juice, 1 tablespoon of olive oil, chili powder, ground cumin, garlic powder, salt, and pepper. Add the cubed tofu, gently tossing to coat.
- After the veggies have roasted for 20 minutes, remove the baking sheet from the oven and add the marinated tofu cubes on top of the veggies. Spread them out evenly.
- Return the baking sheet to the oven and roast for an additional 15-20 minutes. The tofu should be golden and slightly crispy, while the veggies should be well-roasted and tender.
- While the tofu and veggies finish roasting, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
- Once the tofu and veggies are ready, fill each tortilla with a generous scoop of the mixture. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice. Add salsa or hot sauce if desired.
- Serve your tacos immediately, and enjoy the vibrant flavors and textures!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Press the tofu well to avoid a soggy texture. Experiment with spices to adjust heat levels, and use fresh corn tortillas for a traditional flavor.