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