Author: Easy Vegan Sheet Pan Stir Fry - all the flavor, none of the mess! Skip the frying and toss tofu and veggies on a baking sheet, coat with a simple stir-fry sauce, and let the oven do the work. The result? Perfectly tender, crisp vegetables and tofu full of flavor. Serve over rice or noodles for a quick, healthy weeknight meal packed with nutritious veggies!
FEATURED COMMENT:
Made this tonight for my husband and loved it! Super easy and so delicious! Looking forward to leftovers tomorrow night after a long workday that is scheduled. - Karen⭐⭐⭐⭐⭐
Vegetable stir fry recipes are supposed to be easy, but personally, I've always found them a bit fussy. First, you need a wok or a super huge skillet. Then you need to know what veggies to add and at what time. This can sometimes lead to undercooked or burnt vegetables. And if your pan isn't large enough you might even have to work in batches.
This is why I'm obsessed with Vegan Sheet Pan Stir Fry! It solves all of these problems. This veggie stir fry is easy, it's quick, and it turns out perfectly every time.
This Vegan Sheet Pan Stir Fry recipe is also super flexible! I've shared my favorite combo of veggies, but you can use whatever veggies you have in the fridge, making it a perfect way to clean out your vegetable drawer. Plus, it's SO much healthier than takeout!
Everything cooks on a single sheet pan, meaning fewer dishes and less cleanup. You can even meal prep this vegetarian stir fry for the week and store it in the fridge for easy grab-and-go lunches or dinners. Easy peasy, sheet pan squeezy!
Ingredients:
Tofu: I use extra-firm tofu. There is no need to press it. Instead of cutting the tofu into cubes, I like to tear the tofu into bite-sized pieces. By tearing it, you get more organic shapes that can be a bit more appealing and the tofu grips the sauce more.
Vegetables: I use a mix of broccoli florets, red and yellow bell peppers, carrots, and snow peas or snap peas which I think is the perfect variety of textures, flavors, and colors. However, feel free to swap any veggies with what you have on hand. In total, I used about 6 cups of vegetables. If you want to substitute any vegetables just make sure to use roughly the same amount so that the vegetables cook properly and the sauce quantity is balanced. Some other nice veggie options would be mushrooms, zucchini, green beans, cabbage, or eggplant.
Baby Corn and Water Chestnuts: Don't you just love those little baby corns that come in restaurant stir frys? You can find both baby corn and water chestnuts canned in most major grocery stores. I love how cute the baby corn is and love the fresh crunch water chestnuts add. However, if you prefer you can omit one or both and instead add 1 extra cup of a vegetable of choice.
Sauce ingredients: soy sauce, brown sugar, cornstarch, rice vinegar, garlic, ginger, sesame oil, and Sriracha. This combo makes the perfect vegetable seasoning!
Garnishes: green onions and sesame seeds add the final touch. If you have any on hand you could also top with some bean sprouts.
Rice or noodles: serve this vegetable stir-fry recipe on cooked white rice, brown rice, cauliflower rice, or noodles of your choice.
How to Make Vegan Sheet Pan Stir Fry:
Preheat the oven to 425℉ (220℃). Lightly grease a large baking sheet and set aside.
Prepare the sauce: In a small bowl or measuring glass, whisk together all sauce ingredients until smooth. Set aside.
Assemble and bake: Spread the tofu, broccoli, bell peppers, and carrots evenly over the prepared baking sheet. Drizzle with the sauce and toss everything to coat thoroughly. Place the sheet pan in the oven and bake for 15 minutes.
Add quick-cooking veggies: Remove the pan from the oven, add the snow peas, baby corn, and water chestnuts. Toss gently to combine, then return to the oven and bake for another 8-10 minutes, until vegetables are tender and slightly browned.
Garnish and Serve: Sprinkle with green onions and sesame seeds before serving. This Vegan Sheet Pan Stir Fry pairs perfectly with steamed white rice, brown rice, cauliflower rice, or over noodles such as soba, rice noodles, udon, or ramen. Add extra soy sauce, sesame seeds, or a drizzle of Sriracha for extra flavor.
Storage and Meal Prep: Leftovers can be stored in an airtight container in the fridge for up to 4 days. For meal prep, divide rice (or noodles) evenly am
Vegan Sheet Pan Stir Fry is...
- quick and easy to make
- packed full of good-for-you veggies
- so tasty and simple it will be your new go-to lazy dinner!
More Vegan Sheet Pan Meals:
Vegan Sheet Pan Fajitas
Easy Vegan Greek Sheet Pan
Vegan Sheet Pan Thanksgiving Dinner
Sheet Pan Pancakes
If you try this vegan sheet pan stir fry recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Sheet Pan Stir Fry
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Ingredients
For the Sauce:
- ¼ cup soy sauce, (gluten-free if preferred)
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced or pressed
- 1 tablespoon fresh ginger, minced or grated
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, (optional for spice)
For the Tofu and Vegetables:
- 1 block (12.3oz/ 350g) extra-firm tofu, drained and torn into bite-sized pieces
- 2 cups broccoli, cut into florets
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 large carrot, peeled and sliced
- 1 cup snow peas or sugar snap peas
- 1 can (15oz/ 425g) baby corn, drained
- 1 can (8oz/2 27g) water chestnuts, drained and sliced
For Garnish and to Serve:
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- cooked rice or noodles, (e.g., white or brown rice, soba noodles, or rice noodles)
Instructions
- Preheat the oven to 425℉ (220℃). Lightly grease a large baking sheet and set aside.
- Prepare the sauce: In a small bowl or measuring glass, whisk together all sauce ingredients until smooth. Set aside.
- Assemble and bake: Spread the tofu, broccoli, bell peppers, and carrots evenly over the prepared baking sheet. Drizzle with the sauce and toss everything to coat thoroughly. Place the sheet pan in the oven and bake for 15 minutes.
- Add quick-cooking veggies: Remove the pan from the oven, add the snow peas, baby corn, and water chestnuts. Toss gently to combine, then return to the oven and bake for another 8-10 minutes, until vegetables are tender and slightly browned.
- Garnish and Serve: Sprinkle with green onions and sesame seeds before serving. This Vegan Sheet Pan Stir Fry pairs perfectly with steamed white rice, brown rice, cauliflower rice, or over noodles such as soba, rice noodles, udon, or ramen. Add extra soy sauce, sesame seeds, or a drizzle of Sriracha for extra flavor.
- Storage and Meal Prep: Leftovers can be stored in an airtight container in the fridge for up to 4 days. For meal prep, divide rice (or noodles) evenly among your meal prep containers on one side, and add the stir fry on the other side. When ready to eat, simply reheat in the microwave, adding 1-2 teaspoons of water or soy sauce to keep it moist.
Shelli says
This was fantastic!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! SO happy you enjoyed it Shelli! Thank you for the review 🙂
Stephanie says
I had high expectations because the Greek Sheet Pan is so amazing. The veggies were bland, the sauce caramelized on the pan because it has sugar in it, and I did not like that you don't put all the veggies in my the same time. It defeats the sheet pan concept.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stephanie, Sorry you didn’t enjoy this one! Did you make sure to toss the veggies and tofu well with the sauce before baking? They should be fully coated, which keep them flavorful and prevents the sauce from pooling on the pan. The timing for adding the veggies is to ensure they cook evenly—adding the snow peas, baby corn, and water chestnuts earlier could cause them to burn or become mushy.
JennyCasino says
Very good post. It is always interesting to find articles by talented authors and follow their content. Thank you very much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Glad you enjoyed!
Mary says
I enjoyed this recipe. Will definitely add it to my saved recipes. I like the taste of roasted vegetables over stir fried, and less oily.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Mary!! Thank you for your review 🙂
Susan Pearson says
I made this last night. Amazing!!!! My meat eating friend kept raving about how deliscious it was! First time she had tried tofu.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yay! I love that!! So thrilled the first time tofu was a success!! Thanks for your review Susan 🙂
Linda says
I was a little dubious about stir fry on a sheet pan but it was awesome! Changed up the veggies a bit, and used a little extra sauce. Paired it up with Trader Joe’s fried rice, browned and crisped up in a pan. Easy and delicious, thank you!
Jess @ It Doesn't Taste Like Chicken says
That sounds terrific! Thanks for sharing!
Lauren says
Can you use a bag of frozen veggies?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lauren, generally frozen vegetables can get a bit mushy, so I wouldn't recommend it. Enjoy!
Kim Lancaster says
Love this
Colleen says
I absolutely love this recipe. Just put everything in the oven, make a sauce and wait. So easy and so delicious.
Beata says
Wanted a stir fry without the usual fuss, so I turned to Sam's creations! While not vegan or vegetarian, we have enjoyed Sam's recipes for several years now.
I used broccoli, a mix of 3 different bell peppers, and for the latter additions, I used broccoli slaw (shredded broccoli, cabbage and carrots mix from a bag) and snow peas. For sauce, I used a 8.5 oz. bottle of premade teriyaki sauce of choice. For tofu, I used a 14 oz. block of frozen, thawed and pressed extra firm tofu, cut into small cubes, marinated for several hours in a mixture of low sodium tamari, rice vinegar, toasted sesame oil, garlic powder, and gochugaru (Korean pepper powder).
Tossed the tofu, broccoli and bell peppers on the baking sheet with the entire bottle of the sauce, and cooked in a preheated 400F oven for about 15 minutes. Added the broccoli slaw and snow peas and cooked for about 5 more minutes. In the meantime, cooked a bag of frozen cauliflower rice to go with the stir fry, and chopped some scallions and fresh cilantro, and made sure fresh sesame seeds were waiting to be sprinkled atop everything once done. I also pulled out a jar of chili crisp I bought on a whim a while back, to see if we like it!
Served the stir fry on top of the cauliflower rice, topped with aforementioned chopped scallions, chopped fresh cilantro and sesame seeds, and a spoonful of chili crisp and some of the chili crisp oil... And could not get enough. The sheet pan was a genius idea. We are saucy people, so I'd probably use even more sauce of choice, but what a concept! The chili crisp (for people who like some spice) and cilantro (for cilantro loving crowd) really took the dish over the top for me. Restaurant quality meal with none of guesswork about the ingredients used! Just wow. I may have to ditch my wok - the sheet pan method was just brilliant (may need more sauce though).
Thank you, Sam!!!
Jess @ It Doesn't Taste Like Chicken says
Thanks for your great review, Beata! We're delighted you enjoyed this sheet pan recipe!
Christine T says
I was very disappointed in this dish. Although, the vegetables were perfectly cooked and looked beautiful, we found it to be very bland, even with double the sriracha. I will definitely need to tart up the leftovers with a punchier sauce.
Jess @ IDTLC Support says
Sorry to hear it wasn't a success for you! It could be that you may like a saucier sheet pan and would need to double the sauce for the amount of vegetables that were used.
Lynette says
I made this tonight, my husband and I both thought it was a winner! (Hubs is not vegan and said make this anytime) The sauce was so good I'm going to make extra next time. It's so versatile, you could use different veggies each time
Sam Turnbull says
Yay! So happy you both loved it so much Lynette!
Karen ML says
Made this tonight for my husband and loved it! Super easy and so delicious! Looking forward to leftovers tomorrow night after a long workday that is scheduled.
Sam Turnbull says
So happy to hear that Karen!
Lizzie says
Crispy where it should be crispy, extremely flavorful sauce, definitely a winner!!!
Jess @ IDTLC Support says
Thanks for your review!
Steve A says
Made this last night for my daughter and I and it was delish! Had it over brown rice. I love the adding cashews idea for next time. I only wish I'd lined my baking sheet with aluminum foil. Even though it was nonstick, that brown sugar stuck! Lol. Thanks Sam!
Sam Turnbull says
So happy you enjoyed it!! 🙂
K says
Great idea! Have you tried it with frozen vegetables?
Sam Turnbull says
I haven't, but generally frozen vegetables can get a bit mushy, so I wouldn't recommend it.
Wanda says
I used frozen brocoli with fresh vegies and they turned out great.
LOVE sheet pan meals..My husband the meat eater, enjoys them too..We've tried Fajita, Greek and now stirfry. They are my go-to for healthy delicious meals now.
Suzanne says
Love this idea instead of using a pan!!! Just an idea for variation: I always add cashews to my stir fry for added protein and crunch. I was planning on stir-fry tomorrow-how did you know??? Now it will be made on a pan in the oven-love it!!!
Sam Turnbull says
Oooh I love adding cashews too! Great tip. Enjoy the recipe! 🙂
Suzanne says
Made this today and it was so delicious and EASY!!! I did add cashews and edamame. It’s a game changer, going to see how many things I can do this with. Wonderful idea, thank you!!!
Jess @ IDTLC Support says
Yum!
Chana says
I’d love to know where you got that pretty bowl with the spout!
Sam Turnbull says
You can get a similar one on amazon. Just search Japanese bowl with spout, or click here.