Vegan Sheet Pan Dinner (with Whipped Tofu)
This vegan sheet pan dinner with whipped tofu proves that simple ingredients can come together to create something special. With a little bit of effort, you get a platter of crispy potatoes, broccoli, and seasoned chickpeas are served over a creamy whipped tofu sauce that’s good enough to eat with a spoon.
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Why You’ll Love This Recipe
- Aside from the whipped tofu sauce, everything roasts on a single sheet pan for easy cleanup.
- The whipped tofu is super versatile! Use it for this vegan sheet pan dinner, mason jar salad, sandwich spread, or as a dip.
- Talk about budget-friendly! Every ingredient, from sheet pan veggies to the creamy sauce, is affordable and easy to find.
- Not only is there a variety of textures, this recipe makes a well-rounded meal. Between crispy potatoes, chickpeas, tofu, broccoli and cashews you get a good balance of nutrients for your daily needs.
- Perfect for low-effort weeknight dinners and meal prep! Just chop, bake, and serve.
Key Ingredients
- Yukon Gold potatoes become crispy on the outside and fluffy on the inside. They also have a signature golden color that makes any dish pop.
- Broccoli adds fiber, a splash of green, and a nice charred flavor when roasted.
- Chickpeas are a source of vegan protein that’s both cheap and available in stores.
- Tofu is the main component of the sauce that complements the roasted veggies.
- Cashews add some fat to the whipped tofu sauce, as well as making the texture creamy.
Hack It!
- Don’t like broccoli? Use cauliflower, Brussels sprouts, or green beans.
- You can use a different type of beans instead of chickpeas: white beans, edamame, or fava beans.
- If you’re not a fan of spice, add a drizzle of pesto or chimichurri instead of chili oil.
- For a nut-free whipped tofu sauce, swap the cashews for some white beans. This way you also get extra protein and fiber.
- To make this recipe small kitchen friendly, roast everything in the air fryer in batches.
- Serve over greens or grains to stretch the meal further.
How to Make Vegan Sheet Pan Dinner
Step 1: Preheat the oven to 400F. To a sheet pan, add the potatoes, broccoli and chickpeas.
Step 2: Drizzle with olive oil, then coat in the spices. Roast in the oven for 20 minutes, then add a crumpled piece of parchment paper over top, to avoid the broccoli from burning.
Step 3: Bake for an additional 10-15 minutes, until the potatoes are fork tender. If you prefer, you can bake the potatoes and chickpeas first, adding the broccoli in halfway through.
Step 4: For the sauce, blend together the tofu, cashews, nutritional yeast, lemon juice, water and salt until you have a smooth sauce.
Step 5: Swirl about a 1/4 cup of the sauce onto a plate, and then drizzle with the chili oil. If you prefer less spice, you can swirl in some pesto.
Step 6: Add the potato, broccoli and chickpeas over top and enjoy with the sauce.
Frequently Asked Questions
Yes. Store it in the fridge for up to 4 days.
Absolutely! Try it with my easy peanut sauce, cilantro lime dressing, or vegan ranch.
Extra firm tofu is best for a thick “whipped feta” imitation. However, you can use regular tofu, smoked or even silken tofu – just know that the consistency may vary.
More Plant-Based Sheet Pan Recipes
- Dumpling Bake
- Sheet Pan Pierogies
- Sheet Pan Gnocchi with Vegan Sausage
- Buffalo Chickpea Cauliflower Tacos
- Fall Sheet Pan Dinner
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The Recipe: Vegan Sheet Pan Dinner
Ingredients
- 4 medium yukon gold potatoes, sliced into small wedges
- 1 large head broccoli, broken into florets
- 18 oz canned chickpeas, large can, drained and rinsed
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
Whipped tofu sauce:
- 200 g block extra firm tofu, half a large block
- ¾ cup cashews
- 2 tbsp nutritional yeast
- 1 lemon, juiced
- 1 tsp salt
- ¼ cup water
- Swirl of chili oil, optional
Equipment
- High-speed blender for the sauce
- parchment or reusable silicone sheet
Instructions
- Preheat the oven to 400F.
- To a sheet pan, add the potatoes, broccoli and chickpeas. Drizzle with olive oil, then coat in the spices. Place in the oven for 20 minutes, then remove and add a crumpled piece of parchment paper over top, to avoid the broccoli from burning. Bake for an additional 10 to 15 minutes, until the potatoes are fork tender. If you prefer your broccoli with a light cook, you can bake the potatoes and chickpeas first, adding the broccoli in halfway.
- For the sauce, blend together the tofu, cashews, nutritional yeast, lemon, water and salt until a smooth sauce is formed.
- Swirl a ¼ cup of the sauce onto a plate, and then drizzle with the chili oil, if using. Add the potato, broccoli and chickpeas over top and enjoy with the sauce.
Notes
- Don’t like broccoli? Use cauliflower, Brussels sprouts, or green beans.
- You can use a different type of beans instead of chickpeas: white beans, edamame, or fava beans.
- If you’re not a fan of spice, add a drizzle of pesto or chimichurri instead of chili oil.
- For a nut-free whipped tofu sauce, swap the cashews for some white beans. This way you also get extra protein and fiber.
- To make this recipe small kitchen friendly, roast everything in the air fryer in batches.
- Serve over greens or grains to stretch the meal further.