Author: Vegan Sheet Pan Lemon Garlic Tofu Dinner is an all-in-one meal. Flavorful garlicky tofu steaks, accompanied by perfectly golden roasted potatoes, and tender roasted broccoli, served with dairy-free yogurt dill sauce that's bursting with zesty freshness. YUM! This easy one-pan dinner is quick to make, and great for meal prep too!
Ok, I admit it. I'm officially obsessed with vegan sheet pan dinners. They are just so easy, so quick, and SO delicious! The flavor possibilities are endless and I love the simple clean-up with just one pan. Today I'm bringing you my new lemon garlic tofu dinner. I made a delicious lemony Italian marinade for the tofu, and to make this recipe extra simple (and delicious) you use the same marinade to toss on the potatoes and broccoli. While the veggies and tofu are roasting whip up the simple yogurt dill sauce for the final touch of yum!
Ingredients:
- Tofu: I use extra-firm tofu. Cut the tofu into 4 thick slices to make tofu steaks! I also like to score the top so that it looks pretty and the tofu grips the marinade better.
- Potatoes: I use baby potatoes cut in half. Any kind will work. If you only have large potatoes on hand, they will work as well, just chop them into bite-sized pieces.
- Broccoli: I use one large head of broccoli. If you want to mix it up a bit, Brussels sprouts, cauliflower, bell peppers, or carrots would also work as a good substitute.
- Olive oil: for the marinade. Substitute vegetable broth if you are oil-free.
- Lemon: use both the zest and the juice for those extra lemony flavors.
- Dijon mustard, Italian seasoning, garlic, and salt: to season the marinade.
- Dairy-free yogurt: use a plain unflavored vegan yogurt. My go-to yogurt is Silk Rich Unsweetened Almond Plain.
- Fresh Dill: for that fresh herby taste. If you don't have it on hand, you could sub it for chives or even parsley. If you only have dried dill, use 1 tablespoon of the dried dill.
- Nutritional yeast: for a slight cheesy taste in the yogurt sauce.
- Agave, lemon salt, and pepper: to season the yogurt sauce
How to Make Vegan Sheet Pan Lemon Garlic Tofu Dinner:
Preheat your oven to 400℉ (200℃). Lightly grease a large baking sheet.
In a medium dish or sealable bag mix together the lemon marinade ingredients.
Add the tofu to the marinade and let marinate while preparing the next steps.
Spread the halved baby potatoes out on the baking sheet then scoop out 1 tablespoon of the lemon marinade and drizzle over the potatoes. Toss until evenly combined then spread into an even layer. Roast in the preheated oven for 15 minutes.
After 15 minutes, remove the sheet pan from the oven. Push the potatoes together so that they take up ¼ of the pan. Add the tofu steaks to take up another ¼ of the pan. Optionally you can lay some lemon slices under the tofu pieces for garnish. Lastly, add the broccoli to the remaining half of the pan. Drizzle all of the remaining marinade over the broccoli and potatoes. Return to the oven for another 17 - 22 minutes until the broccoli is fork-tender.
While the sheet pan cooks, make the yogurt sauce by mixing all of the ingredients together in a small bowl.
Serve the tofu, broccoli, and potatoes with yogurt sauce to taste.
If you have leftovers, allow them to cool then transfer to air-tight containers in the fridge, keeping the yogurt sauce separate from the veggies and tofu.
This vegan sheet pan dinner is...
- Lemony, garlicky, and oh-so-delicious!
- Quick and easy to make
- A go-to weeknight dinner
More Vegan Sheet Pan Dinner Recipes:
Vegan Sheet Pan Stir Fry
Vegan Sheet Pan Fajitas
Easy Vegan Greek Sheet Pan
Vegan Sheet Pan Thanksgiving Dinner
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Sheet Pan Lemon Garlic Tofu Dinner
Servings:
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Ingredients
For the Lemon Marinade:
- ¼ cup olive oil
- 1 lemon, zested and juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon Italian seasoning
- 3 cloves garlic, minced
- ½ teaspoon salt
For the Tofu and Veggies:
- 1 block (350 g/ 12.3oz) extra-firm tofu, drained, cut into 4 steaks, tops scored
- 1 pound baby potatoes, halved
- 1 large head broccoli, cut into florets
Yogurt Dill Sauce:
- 1 cup plain vegan yogurt, (such as almond, oat, or soy yogurt)
- 3 tablespoons nutritional yeast
- 3 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon agave
- salt & pepper, to taste
Instructions
- Preheat your oven to 400℉ (200℃). Lightly grease a large baking sheet.
- In a medium dish or sealable bag mix together the lemon marinade ingredients.
- Add the tofu to the marinade and let marinate while preparing the next steps.
- Spread the halved baby potatoes out on the baking sheet then scoop out 1 tablespoon of the lemon marinade and drizzle over the potatoes. Toss until evenly combined then spread into an even layer. Bake in the preheated oven for 15 minutes.After 15 minutes, remove the sheet pan from the oven. Push the potatoes together so that they take up ¼ of the pan. Add the tofu steaks to take up another ¼ of the pan. Optionally you can lay some lemon slices under the tofu pieces for garnish. Lastly, add the broccoli to the remaining half of the pan. Drizzle all of the remaining marinade over the broccoli and potatoes. Return to the oven for another 17 - 22 minutes until the broccoli is fork-tender.
- While the sheet pan cooks, make the yogurt sauce by mixing all of the ingredients together in a small bowl.
- Serve the tofu, broccoli, and potatoes with yogurt sauce to taste.If you have leftovers, allow them to cool then transfer to air-tight containers in the fridge, keeping the yogurt sauce separate from the veggies and tofu.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Easy Vegan Dinner Recipes You Might Enjoy:
Alyssa says
Could you use greek yogurt in the dressing?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alyssa! Yes you could use a plant-based Greek yogurt in the yogurt dill sauce 🙂
brown says
amazing and love lemon its my go to dinner busy week
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Brown! I’m glad it’s become a go-to dinner for busy weeks 😊
bob says
This was the worst tasting tofu recipe I've ever made.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Bob! I’m so sorry to hear that, that’s definitely not the experience I want you to have! Everyone’s tastes can be so different, but if you’d like to share what didn’t work for you, I’d be happy to help troubleshoot so it turns out better next time.
Taylor says
Bob, this is one of my FAVORITE recipes I have found on here. Don't let one bad review scare you away from making this people. The yogurt dill sauce alone is to die for. Like literally SO good 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love this, thank you for sharing, Taylor! 🙂
Tina Mel says
I loved the recipe but did not like the nutritional yeast flavor in the sauce. I only added one tablespoon and it was too prominent. The sauce is delicious though, I will just omit the nutritional yeast from the recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Tina! So glad you enjoyed it overall! Great note on the sauce — totally fine to skip the nutritional yeast next time. It’ll still be creamy and fresh without it
Zoe says
This stunning recipe, made from simple ingredients, was a winner in our house. I'm not a fan of roasted broccoli, so I left that out and had some steamed on the side. But the combination of lemon, mustard, Italian seasoning, garlic and EVOO was gorgeous. And the yoghurt dill sauce? To die for. Thank you for this wonderful recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much for the glowing review Zoe! I am so happy you enjoyed it 🙂
KB Vogel says
Excellent flavors and recipe. It was a hit in my house. The sauce/marinade is fantastic! I patted down the tofu with paper towels to release surface moisture and then pan fried until it was light brown on both sides. Also, scoring the tofu is key for the sauce/marinade. I made this last night and doubled the sauce recipe as I added more vegetables to the tray. I used about 8 cloves of smashed garlic (use the back of a large spoon to mush it down and release flavor). My veggies aren’t uniform so I added the broccoli for the last 7 minutes so they wouldn’t get mushy. Chef’s kiss. 💋 I added it to my rotation.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooooh sounds so delish! So thrilled you loved it so much KB and thank you for sharing your changes! So happy it's become a regular for you 🙂
Shannon says
Hi Sam!! I have a question about the sauce. Could I substitute maple syrup for the agave or do you have another recommendation? I do not have agave syrup. This looks delicious and I can't wait to try it. I am also saving more of your sheet pan dinners to try! Thanks for all your hard work!!
Jess @ It Doesn't Taste Like Chicken says
Yes, maple syrup should work just fine!
Shannon says
Thank you Jess!! I will be making this soon!
Shemar says
Does the tofu need to be pressed? And is cut lengthwise and crosswise for the steaks? Thanks !
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shemar, no the tofu does not need to be pressed (I will always include that step in the instructions if it is needed). Simply drain the tofu, then cut into 4 steak shapes. I like to score the tops of each steak as well to help the marinade penetrate. Enjoy!
Jessica says
This was delicious. I didn’t make the yogurt dressing because I didn’t have the ingredients.
I made a second batch of the marinade for the broccoli and potatoes and turned out very flavorful. Thank you!
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Brad says
This has potential! The marinade and tofu/broccoli/potato part was yum. The sauce was so overpowered with nooch flavor that I couldn’t eat it…I would suggest 1/3 as much nooch unless you are nooch aficionado. I think your tahini sauce for roasted cauliflower, but with dill instead of parsley ( https://itdoesnttastelikechicken.com/whole-roasted-cauliflower-with-tahini-sauce/#recipe ), would be much more to my liking and what I’ll try in the future. I do love so many of your recipes, thank you so much for enriching our kitchen!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Brad, Thanks so much for trying the recipe and for your thoughtful feedback! I totally get that not everyone loves nooch as much as I do. 😆 Reducing it to 1 tablespoon or even omitting it would definitely mellow the flavor while keeping the sauce creamy. And I’m so happy to hear you enjoy my recipes—your support means a lot!
Shanti says
Wow! I started a countertop herb garden and the dill has been going wild and I figured Sam would have a great recipe to use it. This was SO GOOD. The bright lemony marinade, the sweetness of the potatoes (I used Yukon gold), all the flavours worked so well together. I loved how scoring the tofu worked to help marinate it. The sauce added an extra layer of deliciousness. VERY excited for the leftovers! I'll definitely be making this every time the dill gets a little too tall 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! I'm so happy you enjoyed it Shanti!!