Go Back
Sheet pan tofu with potatoes

Sheet pan tofu with potatoes

Tiina from My Berry Forest
This meal is comfort food deluxe: easy to make and full of flavor. You can use regular potatoes or make it a notch fancier with different colored potatoes.
5 from 1 vote
Course Main Course
Cuisine vegan


  • 12 oz / ~350 g smoked tofu (or any other flavored tofu of choice) I used smoked tofu and herb flavored oat block, which is a new oat-based protein from Finland.
  • 26 oz / ~750 g potatoes I used equal amounts of sweet potatoes, purple sweet potatoes and pink potates
  • 1-2 organic lemons


  • 3 cloves garlic
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp tamari sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp sugar (or sweetener of choice)
  • salt and pepper to taste

Yogurt sauce

  • 3/4 cup unsweetened thick plant-based yogurt I use coconut yogurt and oat fraiche.
  • 2 tsp lemon juice
  • 1 tsp dijon mustard
  • 1/4 tsp sugar (or sweetener of choice)
  • salt and pepper to taste

For serving

  • fresh herbs of choice such as parsley, cilantro or basil


  • Preheat oven to 390 F / 200 C.
  • Cut the tofu in half and dry the pieces inside a kitchen towel. 
  • Cut the tofu into bite sized cubes.
  • Cut potatoes into bite sized cubes.
  • Mix the marinade ingredients: chop garlic into small pieces.
  • Add olive oil, chopped garlic, lemon juice and all spices in a bowl. Whisk well, taste and add more sweetener / salt to taste.
  • In a sheet pan, coat tofu and potato cubes in the marinade until all pieces are fully coated.
  • Slice a lemon and place slices on top of tofu and potatoes.
  • Roast in the oven for 20 minutes, toss tofu and potatoes around so that they will be evenly roasted. Roast for another 20 - 25 minutes.
  • Whisk yogurt sauce ingredients in a bowl.
  • Serve sheet pan meal with the sauce and fresh herbs.
Keyword potatoes, sheet pan, tofu
Tried this recipe?Let us know how it was!