Vegan Dijon Rosemary Sheet Pan Dinner Recipe

Introduction

This Vegan Dijon Rosemary Sheet Pan Dinner is an easy, flavorful one-pan meal perfect for busy weeknights. Featuring crispy tofu, tender baby potatoes, and roasted broccoli, all tossed in a tangy lemon-Dijon vinaigrette, it’s a wholesome plant-based dinner that requires minimal cleanup.

Ingredients

• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon agave syrup
• 1/2 shallot, diced
• 1 tablespoon fresh rosemary, chopped
• 1/3 cup olive oil
• Salt and pepper to taste
• 1 block (15 oz.) extra firm tofu, pressed and cubed
• 1 pound (16 oz.) baby potatoes (fingerling or any small variety)
• 1 head broccoli, cut into florets
• 1 lemon, sliced

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a medium bowl, whisk together the lemon juice, Dijon mustard, and agave syrup. Add the diced shallot and chopped rosemary, then stir to combine.
3. Step 3: Slowly pour in the olive oil while whisking continuously until fully incorporated. Season the vinaigrette with salt and pepper to taste.
4. Step 4: Place the cubed tofu into a large bowl and pour one-third of the vinaigrette over it. Toss gently to coat the tofu evenly, then spread the tofu in a line on a sheet pan.
5. Step 5: Toss the baby potatoes with another third of the vinaigrette and arrange them in a line on the sheet pan next to the tofu. Repeat with the broccoli florets and remaining vinaigrette. Sprinkle salt over the tofu, potatoes, and broccoli.
6. Step 6: Distribute the lemon slices across the sheet pan, placing them among the other ingredients.
7. Step 7: Roast in the preheated oven for 20 minutes. Then carefully flip the tofu pieces. To ensure even browning, rotate the tofu from the edges to the middle of the pan as the outer pieces brown faster.
8. Step 8: Continue roasting for an additional 15 to 20 minutes, or until the tofu is browned and firm, and the potatoes are soft when pierced with a fork.
9. Step 9: Serve the dish warm with extra lemon juice squeezed over the top and fresh herbs if desired.

Tips & Variations

• Press the tofu for at least 15 minutes before cooking to remove excess moisture and achieve a crispier texture.
• Feel free to swap broccoli for cauliflower or Brussels sprouts for a different flavor and texture.
• Adding a sprinkle of smoked paprika or chili flakes to the vinaigrette can give the dish a spicy kick.
• If you prefer, you can marinate the tofu longer in the vinaigrette for deeper flavor.
• Serve with a side of cooked quinoa or rice for a more filling meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through to maintain tofu crispness, or microwave for a quicker option but expect softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mustard instead of Dijon mustard?

Yes, but Dijon mustard provides a sharper, more complex flavor that complements the lemon and rosemary well. If you use regular mustard, consider adjusting the amount to taste.

Do I need to press the tofu before cooking?

Pressing tofu removes excess moisture, allowing it to crisp up better during roasting. While optional, pressing for at least 15 minutes is recommended for the best texture.

Vegan Dijon Rosemary Sheet Pan Dinner Recipe

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★★★★★

4.8 from 72 reviews

• Author: Matteo
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Vegan Dijon Rosemary Sheet Pan Dinner is a simple, flavorful, and wholesome plant-based meal featuring marinated tofu, tender baby potatoes, and crisp broccoli all roasted together with a zesty Dijon rosemary vinaigrette. Perfect for an easy weeknight dinner, it combines bright lemon, fresh rosemary, and a touch of sweetness to create a delicious vegan dish that requires minimal cleanup and offers a balanced combination of protein and vegetables.

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Ingredients

Scale 1x2x3x

Vinaigrette

• 2 Tablespoons Fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon Agave syrup
• 1/2 shallot, diced
• 1 Tablespoon Fresh rosemary, chopped
• 1/3 Cup Olive oil
• Salt and Pepper to taste

Main Ingredients

• 1 Block (15 oz.) Extra firm tofu, pressed and cubed
• 1 Pound (16 oz.) Baby potatoes, fingerling or any small variety
• 1 head Broccoli, cut into florets
• 1 Lemon, sliced

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Instructions

1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the ingredients evenly.
2. Prepare the vinaigrette: In a medium sized bowl, whisk together the fresh lemon juice, Dijon mustard, and agave syrup until combined. Then add the diced shallot and chopped rosemary, stirring thoroughly.
3. Incorporate the olive oil: Slowly drizzle the olive oil into the lemon mixture while continuously whisking to emulsify the vinaigrette. Season with salt and pepper to taste.
4. Marinate the tofu: In a large mixing bowl, place the cubed pressed tofu. Pour one-third of the vinaigrette over the tofu and toss gently to coat it evenly.
5. Arrange tofu on the sheet pan: Spread the tofu pieces in a line along one side of a sheet pan to prepare for roasting.
6. Toss and arrange potatoes: Using the same process, toss the baby potatoes with another third of the vinaigrette and place them in a line alongside the tofu on the sheet pan.
7. Toss and arrange broccoli: Toss the broccoli florets with the remaining vinaigrette and place them in a line on the sheet pan next to the potatoes. Sprinkle additional salt over tofu, potatoes, and broccoli.
8. Add lemon slices: Distribute lemon slices decoratively in several spots on the sheet pan to infuse flavor during roasting.
9. Roast for 20 minutes: Place the sheet pan in the preheated oven and roast for 20 minutes.
10. Flip and rearrange tofu: Flip the tofu pieces and rearrange any tofu from the ends to the middle to ensure even browning as the ends tend to cook faster.
11. Continue roasting: Roast the vegetables and tofu for an additional 15 to 20 minutes or until the tofu is brown and firm and the potatoes are very soft.
12. Serve: Remove from oven and optionally squeeze the roasted lemon slices over the dinner. Garnish with fresh herbs if desired and serve warm.

Notes

• Pressing the tofu prior to cubing is essential to remove excess moisture and help it absorb the marinade better.
• You can substitute agave syrup with maple syrup or another liquid sweetener if preferred.
• If you like your vegetables extra crispy, feel free to roast a few minutes longer, but keep an eye so nothing burns.
• Use fresh rosemary for a more pronounced herb flavor, but dried rosemary can be used in a pinch (reduce quantity).
• This meal is perfect for meal prepping; simply store leftovers in an airtight container and reheat.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: Vegan, American

Keywords: Vegan sheet pan dinner, roasted tofu, Dijon rosemary sauce, vegan meal prep, easy vegan dinner, tofu recipe, sheet pan vegetables