No time or energy to cook dinner? Make this easy and quick Sheet pan tofu with chickpeas. A spicy-sweet, four-ingredient sauce turns this protein-packed plant-based dinner from simple to sublime.
This dish of sheet pan tofu with chickpeas and cherry tomatoes is the ultimate lazy dinner, but it’s also incredibly tasty and healthy. It’s a meal you can easily put together when you barely have time to get dinner on the table but don’t want to mess around with unhealthy takeout.
The super simple but super delicious sauce requires just four pantry ingredients and turns tofu and chickpeas into a sticky, spicy, sweet deliciousness. Drizzle over the chickpeas and tofu when serving to make a little extra.
Index
Why you’ll love this recipe
- Loaded with flavor and texture. This is going to be one of the easiest dinner recipes you’ll ever put together, but it might just be one of the tastiest. The chickpeas are fried slightly crispy, the tofu is firm and toothsome while the tiny cherry tomatoes explode with juicy tanginess. The sweet and spicy sauce is as delicious as it is simple and easy to make.
- Easy to make. There is very little work involved in putting this recipe together. Cut the tofu into chunks, open a few cans of chickpeas, and mix up the simple four-ingredient sauce. The stove does the rest.
- Suitable for most diets. If you’re soy-free, you can skip the tofu and add another can of chickpeas, and skip the soy sauce (use salt instead). You can add more vegetables – cauliflower or broccoli would be great here. The recipe is nut-free, gluten-free and vegetarian.
material
- Super firm tofu (high protein tofu) or extra firm tofu. If using extra firm tofu, press out as much water as possible before slicing.
- chickpeas. You can use home cooked chickpeas or canned chickpeas. Drain chickpeas before use.
- Cherry tomatoes. Cherry tomatoes add a tangy juice to this recipe that goes well with the spicy-sweet sauce.
- Maple syrup. You can use agave nectar or coconut syrup.
- Sriracha sauce. If you don’t have sriracha, use any hot sauce you like.
- Soy Sauce (or Tamari). Optional if you go soy-free.
- Extra virgin olive oil.
- Scallions (optional). For the garnish.
Serving advice
- Serve sheet pan tofu and chickpeas over shredded lettuce for a delicious meal. Double the sauce recipe so you can drizzle some over the tofu and chickpeas when serving for extra yumminess.
- Serve the tofu and chickpeas in a bowl with avocado slices. You can add quinoa or basmati rice to the bowl.
- Serve the sheet pan tofu and chickpeas on their own. They make a complete meal, and a delicious one!
Frequently Asked Questions
Yes, cauliflower and potatoes would be great here (this sheet pan curry roasted cauliflower recipe is one of my favorite side dishes!) You can add sweet potatoes and carrots. Just make sure you don’t crowd the sheet pan–there should be enough room to spread all the ingredients in one layer.
Chickpeas have the best texture for this dish. But if you don’t want to use them, this dish will work pretty well with almost any bean.
You can increase the baking time by five minutes to get a crispier coating on the tofu.
Storage instructions
- Keep in fridge: Store leftovers in the refrigerator for up to three days.
- freeze: Freezing changes the texture of tofu, making it drier and spongier. It will still taste good, so you can freeze this dish in an airtight container for up to three months.
- Reheat: Before serving, place the tofu, chickpeas, and tomatoes on a baking sheet and reheat in a preheated 350-degree F/180-degree C oven until heated through.
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Sheet pan tofu with chickpeas
This Sheet Pan Tofu with Chickpeas and Cherry Tomatoes is the ultimate lazy – but delicious – dinner. A spicy-sweet, four-ingredient sauce turns this protein-packed plant-based dinner from simple to sublime.
Print recipe Pin recipe Recipe reviewServing: 6 serving
Calories: 433kcal
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instructions
Whisk together the sauce ingredients: olive oil, maple syrup, soy sauce, and Sriracha sauce.
Cut the tofu block into slices or cubes. I cut it into about 2 X 1 inch slices.
Place cherry tomatoes, chickpeas and tofu in a large bowl.
Pour the dressing into the bowl and toss gently to coat the tofu, chickpeas and tomatoes. Season with salt as needed.
Spread the tofu, chickpeas and tomatoes in an even layer on a baking sheet.
Bake in a preheated 400°F/205°C oven for 30 minutes. Garnish with chopped scallions, if using.
Recipe notes
- Serve sheet pan tofu and chickpeas over shredded lettuce for a delicious meal. Double the sauce recipe so you can drizzle some over the tofu and chickpeas when serving for extra yumminess.
- Serve the tofu and chickpeas in a bowl with avocado slices. You can add quinoa or basmati rice to the bowl.
- Serve the sheet pan tofu and chickpeas on their own. They make a complete meal, and a delicious one!
- Keep in fridge: Store leftovers in the refrigerator for up to three days.
- freeze: Freezing changes the texture of tofu, making it drier and spongier. It will still taste good, so you can freeze this dish in an airtight container for up to three months.
- Reheat: Before serving, place the tofu, chickpeas, and tomatoes on a baking sheet and reheat in a preheated 350-degree F/180-degree C oven until heated through.
nutrition
Calories: 433kcal | Sugars: 45g | Protein: 24g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fats: 3g | Monounsaturated fats: 7g | Potassium: 513mg | Fiber: 10g | Sugar: 12g | Vitamin A: 270IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 17mg
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