Crispy Tofu Veggie Sheet Pan with Thai Hummus

One pan, one meal, thirty minutes. That is the whole pitch for this sheet pan tofu and veggie dinner. Crispy chili-seasoned tofu roasts alongside sweet potatoes, broccoli, and bell peppers, with cashews for crunch and a spicy green curry hummus for dipping.

Sheet pan dinners earn their reputation for a reason: easy, fast, and satisfying. This one features tofu seasoned with ground chili for a bit of heat, roasted right alongside sweet potatoes, red bell pepper, broccoli, zucchini, and cashews for extra crunch. Swap in whatever vegetables you have on hand. The real payoff is the dipping sauce.

That sauce comes together in about a minute: plain hummus stirred with green curry paste, soy sauce, and a drizzle of toasted sesame oil. Three additions turn an already-good hummus into something worth eating by the spoonful.

Why You Should Make This

Dinner from one pan. Cut, season, bake, done. This is a genuine weeknight recipe since the prep barely takes ten minutes, split easily between two people if you are cooking as a team, one on tofu, one on vegetables. From there you get about thirty minutes to set the table or just relax while the oven does the work.

Loaded with flavor. Natural sweetness from the red bell pepper and sweet potato balances the earthier notes of broccoli and zucchini, and the spiked hummus ties it all together with a rich mix of spicy, toasty, nutty, and zesty flavor.

Ingredient Notes

Tofu: adds roughly 15g of protein per serving and makes the whole dish more filling. Firm or extra-firm both work well. Swap in tempeh if you prefer.

Cornstarch and ground chili: tossed together with a bit of salt, this coats the tofu before baking. Cornstarch builds the crispy crust, while the chili and salt season it. Note that “chile powder,” made from 100 percent ground dried hot peppers, is spicier than the American “chili powder” spice blend. Either works, but chile powder brings more heat.

Vegetables: sweet potato for natural sweetness, broccoli for earthiness, plus red bell pepper and zucchini round out this version. Nothing here is fixed, so swap in mushrooms, white potatoes, taro, carrots, eggplant, pumpkin, or butternut squash depending on the season.

Cashews: not the most common sheet pan addition, but roasting them alongside the vegetables adds a welcome extra layer of crunch. Almonds or peanuts work just as well, really any raw nut will do.

Seasonings: soy sauce for salt and umami, toasted sesame oil for richness and nuttiness, dried basil, and ground cumin season the vegetables. Swap in your own favorite spices if you like.

Green curry hummus: plain hummus, store-bought or homemade, stirred with green curry paste for spice and citrusy flavor, plus soy sauce and an optional drizzle of toasted sesame oil. Red or yellow curry paste both work as substitutes. Prefer something milder? Try a caramelized shallot hummus instead.

How to Make It

Prepare the Tofu

Toss the Vegetables

Bake

Tip: rotate the baking sheet halfway through cooking for more even browning on the tofu.

Make the Sauce

Note: hummus brands vary in saltiness, so stir in the green curry paste first, then add soy sauce to taste.

What to Serve It With

For a lighter weeknight dinner, pair this sheet pan with the hummus and a green salad, like a kale salad or mango salad. For something heartier, build it into a Buddha bowl with rice or another grain on the side.

Tips for the Best Results

FAQ

Can I use frozen vegetables? Yes. Since frozen vegetables are often pre-cooked, you may need to shorten the baking time slightly.

Can I prep this ahead of time? Yes, for the vegetables. Dice and toss them with seasonings up to a day ahead and refrigerate. The tofu is best coated in cornstarch and baked the same day you plan to serve it for the best texture.

This sheet pan comes together fast enough for a satisfying lunch or dinner, and it flexes to whatever vegetables happen to be in your fridge, all while delivering around 20g of protein per serving.