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Sheet pan Cajun tofu and vegetables on a baking sheet with a spatula.
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4 from 5 votes

Sheet Pan Cajun Tofu and Vegetables

This Sheet Pan Cajun Tofu and Vegetables is a one-pan, budget-friendly, low-stress, flavor-packed dream featuring crispy Cajun seasoned tofu and roasted veggies.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American, Cajun
Total Cost: $7.50 recipe / $1.88 per serving
Servings: 4
Calories: 351kcal
Author: Melissa Nolan

Equipment

  • 15x12 Sheet Pan
  • 2 Small Bowls
  • 1 Medium Bowl

Ingredients

  • 1 tsp paprika $0.08
  • ½ tsp dried oregano $0.02
  • ½ tsp dried thyme $0.03
  • ¼ tsp garlic powder $0.02
  • ¼ tsp onion powder $0.02
  • ⅛ tsp cayenne $0.01
  • ½ tsp salt $0.02
  • ½ tsp pepper $0.08
  • 14 oz. extra firm tofu $2.92
  • 1 Tbsp soy sauce $0.06
  • 3 Tbsp vegetable oil divided, $0.12
  • 1 Tbsp cornstarch 10g, $0.04
  • 3 red potatoes washed, and 1" cubed (3 cups, 460g) $0.94*
  • 1 red pepper medium dice (1½ cups, 250g) $1.48
  • 1 green pepper medium dice (1½ cups, 250g) $0.78
  • 1 small onion medium dice (1½ cups, 230g) $0.55
  • 2 Tbsp butter melted, $0.23
  • ½ Tbsp brown sugar 5g, $0.01
  • ½ Tbsp hot sauce 10g, $0.09**

Instructions

  • Gather and prepare all the ingredients. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  • In a small bowl, whisk together the paprika, oregano, thyme, garlic powder, onion powder, cayenne, salt, and pepper. This is the Cajun seasoning; set aside.
  • Slice the tofu in half lengthwise and lay it flat on several layers of paper towels or a tea towel. Cover with more paper towels (or fold the tea towel on top). Gently press out any moisture. Place a weighted sheet pan, books, or a heavy cutting board on top. Let it drain for at least 10 minutes.
  • Once the tofu is drained, cut it into ½ -1-inch cubes and pat dry. Place them in a medium-sized bowl and gently fold them, using a rubber spatula, in the soy sauce so they can absorb the flavor.
  • Next, drizzle and fold the tofu in 1 Tbsp of vegetable oil. Then, fold the tofu in the cornstarch and half of the Cajun seasoning. Spread the tofu on one side of the sheet pan in an even layer.
  • Add the cut potatoes into the same bowl and toss in 1 Tbsp vegetable oil and the remaining Cajun seasoning. Place them on the other half of the sheet tray in an even, flat layer.
  • Place the pan in the preheated oven and cook for 25 minutes. While cooking, place the bell peppers and onions in the same bowl. Toss with the remaining oil and set aside.
  • After 25 minutes, flip the tofu (I did this with tongs for precision). Add the bell peppers and onion to the side with the potatoes. Toss them together, then lay the vegetables and potatoes in an even, flat layer.
  • Cook for an additional 25 minutes until the veggies are tender.
  • Remove the sheet pan from the oven. In a small bowl, whisk together the melted butter, brown sugar, and hot sauce until the sugar dissolves. Drizzle the butter over the tofu and veggies, gently toss, and enjoy. This step is optional; you can omit or use a non-dairy butter for a vegan dish.

See how we calculate recipe costs here.

Notes

*You can’t go wrong with potatoes; you can also use russets, gold, or sweet potatoes, or any other kind of potatoes. I haven’t met a potato I haven’t liked!
**I love Louisiana hot sauce, but feel free to use your favorite and adjust accordingly, as this dish is a touch spicy. 
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Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 37g | Protein: 12g | Fat: 18g | Sodium: 726mg | Fiber: 5g