Vegan Sheet Pan Lemon Garlic Tofu Dinner is an all-in-one meal. Flavorful garlicky tofu steaks, accompanied by perfectly golden roasted potatoes, and tender roasted broccoli, served with dairy-free yogurt dill sauce that's bursting with zesty freshness. YUM! This easy one-pan dinner is quick to make, and great for meal prep too!
Ok, I admit it. I'm officially obsessed with vegan sheet pan dinners. They are just so easy, so quick, and SO delicious! The flavor possibilities are endless and I love the simple clean-up with just one pan. Today I'm bringing you my new lemon garlic tofu dinner. I made a delicious lemony Italian marinade for the tofu, and to make this recipe extra simple (and delicious) you use the same marinade to toss on the potatoes and broccoli. While the veggies and tofu are roasting whip up the simple yogurt dill sauce for the final touch of yum!
Ingredients:
- Tofu: I use extra-firm tofu. Cut the tofu into 4 thick slices to make tofu steaks! I also like to score the top so that it looks pretty and the tofu grips the marinade better.
- Potatoes: I use baby potatoes cut in half. Any kind will work. If you only have large potatoes on hand, they will work as well, just chop them into bite-sized pieces.
- Broccoli: I use one large head of broccoli. If you want to mix it up a bit, Brussels sprouts, cauliflower, bell peppers, or carrots would also work as a good substitute.
- Olive oil: for the marinade. Substitute vegetable broth if you are oil-free.
- Lemon: use both the zest and the juice for those extra lemony flavors.
- Dijon mustard, Italian seasoning, garlic, and salt: to season the marinade.
- Dairy-free yogurt: use a plain unflavored vegan yogurt. My go-to yogurt is Silk Rich Unsweetened Almond Plain.
- Fresh Dill: for that fresh herby taste. If you don't have it on hand, you could sub it for chives or even parsley. If you only have dried dill, use 1 tablespoon of the dried dill.
- Nutritional yeast: for a slight cheesy taste in the yogurt sauce.
- Agave, lemon salt, and pepper: to season the yogurt sauce
How to Make Vegan Sheet Pan Lemon Garlic Tofu Dinner:
Preheat your oven to 400℉ (200℃). Lightly grease a large baking sheet.
In a medium dish or sealable bag mix together the lemon marinade ingredients.
Add the tofu to the marinade and let marinate while preparing the next steps.
Spread the halved baby potatoes out on the baking sheet then scoop out 1 tablespoon of the lemon marinade and drizzle over the potatoes. Toss until evenly combined then spread into an even layer. Roast in the preheated oven for 15 minutes.
After 15 minutes, remove the sheet pan from the oven. Push the potatoes together so that they take up ¼ of the pan. Add the tofu steaks to take up another ¼ of the pan. Optionally you can lay some lemon slices under the tofu pieces for garnish. Lastly, add the broccoli to the remaining half of the pan. Drizzle all of the remaining marinade over the broccoli and potatoes. Return to the oven for another 17 - 22 minutes until the broccoli is fork-tender.
While the sheet pan cooks, make the yogurt sauce by mixing all of the ingredients together in a small bowl.
Serve the tofu, broccoli, and potatoes with yogurt sauce to taste.
If you have leftovers, allow them to cool then transfer to air-tight containers in the fridge, keeping the yogurt sauce separate from the veggies and tofu.
This vegan sheet pan dinner is...
- Lemony, garlicky, and oh-so-delicious!
- Quick and easy to make
- A go-to weeknight dinner
More Vegan Sheet Pan Dinner Recipes:
Vegan Sheet Pan Stir Fry
Vegan Sheet Pan Fajitas
Easy Vegan Greek Sheet Pan
Vegan Sheet Pan Thanksgiving Dinner
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Sheet Pan Lemon Garlic Tofu Dinner
Servings:
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Ingredients
For the Lemon Marinade:
- ¼ cup olive oil
- 1 lemon, zested and juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon Italian seasoning
- 3 cloves garlic, minced
- ½ teaspoon salt
For the Tofu and Veggies:
- 1 block (350 g/ 12.3oz) extra-firm tofu, drained, cut into 4 steaks, tops scored
- 1 pound baby potatoes, halved
- 1 large head broccoli, cut into florets
Yogurt Dill Sauce:
- 1 cup plain vegan yogurt, (such as almond, oat, or soy yogurt)
- 3 tablespoons nutritional yeast
- 3 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon agave
- salt & pepper, to taste
Instructions
- Preheat your oven to 400℉ (200℃). Lightly grease a large baking sheet.
- In a medium dish or sealable bag mix together the lemon marinade ingredients.
- Add the tofu to the marinade and let marinate while preparing the next steps.
- Spread the halved baby potatoes out on the baking sheet then scoop out 1 tablespoon of the lemon marinade and drizzle over the potatoes. Toss until evenly combined then spread into an even layer. Bake in the preheated oven for 15 minutes.After 15 minutes, remove the sheet pan from the oven. Push the potatoes together so that they take up ¼ of the pan. Add the tofu steaks to take up another ¼ of the pan. Optionally you can lay some lemon slices under the tofu pieces for garnish. Lastly, add the broccoli to the remaining half of the pan. Drizzle all of the remaining marinade over the broccoli and potatoes. Return to the oven for another 17 - 22 minutes until the broccoli is fork-tender.
- While the sheet pan cooks, make the yogurt sauce by mixing all of the ingredients together in a small bowl.
- Serve the tofu, broccoli, and potatoes with yogurt sauce to taste.If you have leftovers, allow them to cool then transfer to air-tight containers in the fridge, keeping the yogurt sauce separate from the veggies and tofu.
Notes
Nutrition
More Easy Vegan Dinner Recipes You Might Enjoy:
Karen says
Sheet pan all the things!!! Made this over and over again. Still a winner! 😀
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I am so happy you love it so much, thank you for the review 😉
Brandi says
I liked this recipe, but didn’t love the sauce. I thought the nutritional yeast made the sauce taste off. I would omit next time & use garlic powder instead.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your experience and we hope you can make it again to suit your taste preferences.
Karen says
Sheet pan all the things! I absolutely love sheet pan recipes and this one is delicious! We make this over and over especially on night we need a quick one pan meal. Fabulous!
Jess @ It Doesn't Taste Like Chicken says
Yes! We love sheet pan dinners too!
Cinders says
Absolutely delicious. Forgot the oil and used herbes de province..also cooked for about 15 mins longer to harden up the tofu a bit more. Restaurant quality meal.
Ann says
This was INCREDIBLE. Your recipes never miss. Thanks, Sam!
Jean says
This was delicious! I didn’t have vegan yogurt so I subbed with vegan sour cream. My husband really liked this meal. Thank you.
Stephanie says
The tofu and yogurt sauce were really delicious, and the potatoes were good, but the broccoli just dried out -- it never tenderized, even though I left the pan in the oven much longer than called for. I may try this again but will parcook the broccoli before adding it to the pan. I felt the quantity of potatoes was insufficient for the amount of the tofu and broccoli also, and I could have used more yogurt sauce.
Sarah Shorkey says
This is SOOOO good! It has turned into a family favourite. It's yummy, filling, and picky-eater approved. I slice the tofu thinner and marinade it overnight to please my kids, but I make it weekly. It is my new fave tofu recipe!
Patricia Denham says
One of my favourites, I have made this recipe three times. It definitely is on my rotation list I love that lemony taste, Quick and easy, thank you so much!
Jorie Belisle says
Simple and yummy! Love the one pan aspect.
Gemma says
Really loved this dish, easy to to do without much prep and it was really tasty. If I did it again I'd make more of the marinade. The yogurt dip was a great addition to this dish, I unfortunately couldn't get fresh dill but dried worked well. I used less of the nooch as it's not my my favorite, just a personal choice. I also cooked the potatoes for longer, because of the ones I got and personal experience I know how long they take too cook. Would definitely recommend trying this recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Gemma!
Miriam Levitin says
I was looking for easy sheet pan recipes and I loved everything about this except the yogurt sauce. I used regular plain Greek yogurt and I normally enjoy nutritional yeast but 3 tbsp was way too much…it tasted really off to me and I wish I had just left it at plain yogurt with dill instead.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Miriam, I don't use or cook with any dairy based products (only vegan) so that is why the flavour could be different. I hope that helps!
Mandy says
Made this tonight, needing something pretty easy as I'm burned out from cooking. Very sick of it after over half a century. This sheet pan meal was great! Took a bit longer than I'd hoped but still totally worth it. We will have leftovers for another meal too which is great! I added another half lemons juice, used some lemon pepper amongst other Italian"seasonings, like oregano and thyme....and made my own vegan dressing using a heaping Tablespoon of Vegenaise, fresh lemon juice, salt, black pepper and chopped fresh dill. Sometimes I add finely chopped celery to it for a "vegan tartar" type sauce. We like it! Thanks fir this recipe Sam . Great inspiration and I think I was on my feet a bit less and cleaning up afterwards was pretty easy too. It's definitely part of the consideration I make when cooking as I do too much of it: will this require a ton of dish, blender and pot washing afterwards? If the answer is "yes" I don't do it anymore. This sheetpan dinner solved THAT too all the while being very tasty!!!!
Jess @ IDTLC Support says
Thank you for your incredible review, Mandy! We're so happy this helped you out when you needed an easy recipe!
Dori says
So good! Made this twice in a week.
Janna says
Hi Sam! If I used dried dill weed, would it still be 3tbs or would I have to change the measurement?
Janet says
1 teaspoon dry for 1 tablespoon fresh is the common substitution for herbs
Susan Roman says
I made this for dinner last night, but I cooked it all together for 40 minutes because I want my sheet pan dinners to be as easy as possible. It worked great! Scoring the tofu is genius but next time I'll marinade it longer. I used Greek seasoning because the yogurt sauce and lemon made me feel a Greek vibe.
Sam Turnbull says
Wonderful, so happy you enjoyed it!
Angela says
This was so tasty! We will definitely be making it again. Love how easy it was to make, would love to see more sheet pan dinners !
Sam Turnbull says
Thank you Angela!! I will be making more 🙂
Suzy says
Like the others, I *love* sheet pan dinners! So quick and easy after a long day at work. I did have one issue; my marinade was no where near "drizzle-able!" It was quite thick. So thick that I added a tablespoon of water to it, and it still didn't drizzle, I had to rub it into the veggies and brush on the tofu. Great flavor though! The sauce was ok, but I'd recommend using a soy yogurt. The almond-milk yogurt imparted an almond-y flavor to the sauce that was a bit off-putting. I'd definitely use yogurt made from soy milk or rice; something with less undertone/taste. Overall though, really good and I will be making again! Looks pretty on the plate too! Thank you!
Sam Turnbull says
Hi Suzy, so happy you enjoyed it! It sounds like you may have miss-measured an ingredient in the marinade, so keep an eye on that if you try the recipe again. 🙂
Roni says
Made it with tempeh (instead of tofu) and zucchini and it was great!! Will defiantly make it again
Sam Turnbull says
Wonderful! So happy you loved it Roni!
Sue Kysela says
This recipe was delicious!!! It came out perfectly!
Sam Turnbull says
Yay! So happy you loved it Sue! Thank you for the review 🙂
Mary says
Can you just make a sheet pan dinner cook book? Haha these are my favorite recipes and I’m so glad you keep coming out with more! Thank you!
Bianca says
Uhhhhhhhhhhhhh.... I'd love that!
Sam Turnbull says
Haha, thank you so much!!! Glad you are love the recipes. I'll post more sheet pan meals soon! 🙂