Sheet Pan Tofu with Coconut Curry Vegetables

Sheet pan meals are my kind of meal. Just prep the ingredients and pop it in the oven.

Why You’ll Love This Sheet Pan Tofu

This is the ultimate all-in-one vegan dinner, flavorful, oh-so-satisfying. It’s an easy dish made in 1 pan with 8 ingredients. The squash and tofu are roasted first, then the green curry flavored coconut milk is added and cooked until bubbly. Finally the greens are added at the end and roasted until wilted. I Serve it alone or with your favorite grain on the side.

• Easy to make with minimal cleanup. That’s the beauty of sheet pan meals. Just prep the ingredients and pop it in the oven. Clean up is easy too! The oven does all the work. 
• A nutritious balanced, gluten free, vegan meal. The greens provide lots of nutrients, squash is a healthy low glycemic carb and tofu is a good source of plant-based protein with all nine essential amino acids. Coconut milk is a healthy fat full of lauric acid, which is anti-inflammatory. 
• Makes great leftovers. It’s so good you’ll love eating leftovers the next day.

Ingredients and Substitutions

• Tofu – buy organic extra firm tofu.
• Tamari – to season the tofu.
• Cornstarch or arrowroot – just a little to make the tofu crispy.
• Butternut squash – any type of winter squash such as red kuri, kabocha, or delicata can be used. Sweet potatoes can be substituted.
• Coconut milk – this is mixed with the green curry to give the dish a flavorful sauce.
• Green curry paste – the Thai Kitchen brand is not very spicy and you can adjust the amount to your taste. Red curry paste can be substituted.
• Kale – any leafy greens will work here, Swiss chard, spinach, arugula or dandelion greens.
• Avocado oil – for roasting the squash and tofu. Any neutral flavor oil is fine.

NOTE: Any vegetables will work in this dish. Make sure your tofu roasts for 30 minutes and adjust the cooking time for your vegetables.

Optional Ingredients

• Quinoa or rice – for serving. I eat it alone but my partner likes it with rice.
• Fresh cilantro or mint – sprinkled on top as a garnish for extra flavor and texture.
• Lime wedges – squeezed on top when serving gives it a nice tang.

How To Make

The key to making this dish fabulous is getting the tofu crispy. Just a few steps makes all the difference. Once your tofu is prepped and the vegetables are cut the oven does the rest.

Step 1 – Cut the tofu. The key here is to cut the tofu into cubes before pressing it. You’ll extract more moisture and get nice crispy tofu. (See recipe card for exact instructions for cutting).

Step 2- Press the tofu. Line a cutting board with a kitchen towel, then arrange the tofu in an even layer on the towel. Fold the towel over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes, 30 is better.

Step 3 – Season the tofu. Transfer the pressed tofu to a medium mixing bowl and drizzle with olive oil and tamari. Toss to combine. Sprinkle the cornstarch over the tofu, and toss until evenly coated and there are no powdery spots remaining.

Step 4 – Put squash and tofu onto a rimmed baking sheet. While the tofu is pressing, cut the squash (see directions in the recipe card). Place onto a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat and then lay the squash wedges flat on one side of the pan. Add the seasoned  tofu to the other side of the pan. Place tray with the squash and tofu into the oven and roast for 20 minutes. Tossing the tofu after 15 minutes.

Step 5 – Add the coconut milk and curry paste. While the squash roasts, in a medium bowl mix the coconut milk and curry paste. Remove the baking sheet from the oven. Pour the spiced coconut milk over the squash. It’s okay if some gets under the tofu, but don’t pour it on top. Return to the oven and cook 15 minutes more. It should be bubbly.

Step 6 – Add the kale. Add the leafy greens and toss with the squash and coconut milk. Don’t mix it with the tofu.  You can tuck some of the greens around the tofu. Return to the oven and roast until the squash is completely tender, tofu is crispy and the greens are wilted, 5-10 minutes more. The amount of time will depend on your greens.

Step 6 – Mix and serve. Mix squash, tofu and kale together to coat with the coconut sauce. Serve topped with cilantro, mint and a lime wedge on the side (if using).  Serve quinoa or rice on the side, if desired.