Easy Vegan Roasted Root Veggies and Tofu (2024)

Want to save this recipe?

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

🧾 Ingredients and substitutions

Vegetables of choice

• Potatoes - any type of work. Yellow or red skin potatoes are nice since you don't need to peel them.
• Sweet Potatoes - or Yams
• Butternut Squash - you can also use acorn squash or other firm winter squashes. (Zucchini and summer squash tend to have too much liquid.)
• Onions - I like to use red onion for color, but you can use any type.
• Carrots
• Cauliflower - I know that it's not a root vegetable, but bakes well like one.
• Rutabaga
• Turnips

Vegetarian Protein

I usually use tofu, but I like to change it up sometimes and add a different type of vegan protein. This is what like to use.

• Tofu - extra firm or high-protein tofu works best.
• Chickpeas - you can use this instead of tofu for a soy-free option. You could also use any other type of canned or cooked beans.
• Seitan - you can use any type of seitan that you want. I like to toss in about 2 cups of chicken seitan strips.
• Butler Soy Curls - Soy Curls are a dehydrated soy protein. When I use them, I rehydrate them in the vegan chicken broth first, then toss them in with the veggies.

Dressing

• Light Olive Oil - or any other neutral-flavored oil of choice.
• Water - this thins out the dressing a little and helps the veggies from drying out too much when baked.
• Nutritional Yeast - is a cheesy-tasting yellow powder that you can find at most large grocery stores or health food stores. It gives it a lot of flavors, but you can omit it or swap it out for vega parmesan cheese.
• Poultry Seasoning - this is a seasoning mix, but you can make your own or swap it out for ground sage.
• Garlic Powder -for flavor.
• Salt - for flavor. Feel free to adjust the amount to taste or dietary needs.
• Pepper - for flavor. You can also swap it out for red pepper flakes or use a dash or two of cayenne pepper for spice.

🥡 Storage and reheating

Refrigerate:Leftover sheet pan vegetables will keep well in the fridge for 3 - 5 days in a sealed container. They're delicious cold too!

Freeze:This root bake can be stored in an airtight bag or container in the freezer for up to 3 months. Allow it to thaw overnight in the fridge before reheating.

Reheating:Reheat the veggie and tofu in the microwave for about 2-3 minutes for a plate, or bake at 350° F for about 15 minutes until warm.

🌟 More roasted veggie recipes

• Balsamic Roasted Veggies
• Roasted Cabbage Steaks
• Cheesy Vegan Baked Broccoli
• Baked Cauliflower Nuggets
• Easy Sheet Pan Ratatouille
• Baked Feta and Tomatoes
• Oven Roasted Tomato Sauce
• Roasted Tenderstem Broccoli

📋 Roasted tofu and veggies recipe