Sheet Pan Ratatouille & Tofu

Looking for a delicious, colorful, and veggie-packed dinner that practically cooks itself? This Sheet Pan Ratatouille with Crispy Baked Tofu is your answer! It’s vibrant, healthy, satisfying, and comes together easily with minimal cleanup.

Inspired by the rustic charm of Southern France, this version brings in crispy baked tofu for a hearty, protein-packed twist.

I came up with this recipe during a summer farmer’s market haul—I had eggplants, zucchini, tomatoes, and bell peppers bursting with flavor.

Tofu was a last-minute fridge rescue, and that crispy addition turned out to be the star.

Since then, it’s been a weekly favorite in my kitchen.

Why You’ll Love This

1. One-pan magic – Easy prep, easy cleanup, and everything roasts together for incredible flavor.
2. Totally vegan & gluten-free – Perfect for all kinds of eaters.
3. Customizable – Swap veggies or spice it up to match your cravings.
4. Meal-prep friendly – Stores well for a quick lunch or dinner throughout the week.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Cuisines: French-Inspired, Mediterranean
Servings: 4
Estimated Cost: $10–12

Equipment:

• Large sheet pan
• Mixing bowls
• Chef’s knife & cutting board
• Parchment paper (optional for easier cleanup)

Ingredients

For the Ratatouille:

• 1 medium eggplant, cubed
• 1 medium zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt & pepper to taste

For the Crispy Baked Tofu:

• 1 (14 oz) block of extra-firm tofu, pressed & cubed
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 1 teaspoon smoked paprika
• Salt & pepper to taste

Optional Garnish:

• Fresh parsley or thyme
• Lemon wedges

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. Prepare the tofu: After pressing, cube the tofu and toss in olive oil, cornstarch, smoked paprika, salt, and pepper. Arrange on one side of the pan.
3. Prepare the veggies: In a bowl, mix the eggplant, zucchini, squash, bell peppers, onion, and garlic with olive oil, oregano, thyme, salt, and pepper. Spread evenly on the other side of the pan.
4. Bake for 25–30 minutes, flipping tofu halfway, until the veggies are tender and tofu is golden and crisp.
5. Serve hot, garnished with herbs and a squeeze of lemon juice for brightness. Pairs beautifully with quinoa, couscous, or crusty bread.

Nutrition Facts

(Per serving — estimated)

• Calories: 310
• Protein: 14g
• Carbohydrates: 22g
• Fiber: 6g
• Fat: 18g
• Saturated Fat: 2g
• Sodium: 390mg

Tips for Success

1. Press your tofu well to remove excess moisture—this is key to getting it crispy.
2. Cut vegetables uniformly so they roast evenly and cook at the same rate.
3. Don’t overcrowd the pan—use two if necessary for better browning.
4. Finish with lemon juice or vinegar for a fresh, tangy contrast to the roasted flavors.

Print Pin

Sheet Pan Ratatouille & Tofu

Looking for a delicious, colorful, and veggie-packed dinner that practically cooks itself? This Sheet Pan Ratatouille with Crispy Baked Tofu is your answer! It’s vibrant, healthy, satisfying, and comes together easily with minimal cleanup.

Course Main Course

Cuisine French-Inspired, Mediterranean

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 310kcal

Cost $10-$12

Ingredients

For the Ratatouille

• 1 medium eggplant cubed
• 1 medium zucchini sliced
• 1 yellow squash sliced
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 small red onion sliced
• 2 garlic cloves minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt & pepper to taste

For the Crispy Baked Tofu

• 1 (14 oz) block of extra-firm tofu, pressed & cubed
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 1 teaspoon smoked paprika
• Salt & pepper to taste

Optional Garnish

• Fresh parsley or thyme
• Lemon wedges

Instructions

• Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
• Prepare the tofu: After pressing, cube the tofu and toss in olive oil, cornstarch, smoked paprika, salt, and pepper. Arrange on one side of the pan.
• Prepare the veggies: In a bowl, mix the eggplant, zucchini, squash, bell peppers, onion, and garlic with olive oil, oregano, thyme, salt, and pepper. Spread evenly on the other side of the pan.
• Bake for 25–30 minutes, flipping tofu halfway, until the veggies are tender and tofu is golden and crisp.
• Serve hot, garnished with herbs and a squeeze of lemon juice for brightness. Pairs beautifully with quinoa, couscous, or crusty bread.

Notes

1. Press your tofu well to remove excess moisture—this is key to getting it crispy.
2. Cut vegetables uniformly so they roast evenly and cook at the same rate.
3. Don’t overcrowd the pan—use two if necessary for better browning.
4. Finish with lemon juice or vinegar for a fresh, tangy contrast to the roasted flavors.

Common Questions

Can I use other vegetables?
Yes! Mushrooms, cherry tomatoes, or fennel work great in this recipe too.

How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or skillet for best texture.

Is this recipe freezer-friendly?
The tofu may lose some crispiness, but yes, you can freeze it. Reheat in the oven to bring back texture.

Can I make this spicy?
Absolutely! Add red chili flakes or a dash of harissa for some kick.

Hope you love this colorful and comforting dish as much as I do.

Whether you’re new to plant-based meals or a seasoned veggie lover, this recipe delivers big flavor with little effort.

Happy cooking and eat well always!