One of my favorite places in the world is New Orleans. Louisiana is full of history, music, soul, and is home to some of the best food I’ve ever tasted. But if you’re a vegetarian, these options can feel a little limited. That’s why I’m excited to introduce our Sheet Pan Cajun Tofu and Vegetables so you can bring that NOLA vibe into your very own kitchen. This recipe was inspired by one of my best friends, Ashley. She’s vegan, lived in New Orleans, and helped me fall in love with one of the greatest cities in the world.
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Easy sheet pan cajun tofu and vegetables Recipe
When I think of classic NOLA eats, dishes like jambalaya, po’boys, and gumbo come to mind (psst… check out our gumbo recipe!). This recipe is a one-pan, budget-friendly, low-stress, flavor-packed dream I just can’t seem to get enough of. I love using tofu coated in cornstarch as it gets super crispy and, because it’s like a little sponge, soaks up all that bold Cajun seasoning and spice like you wouldn’t believe. I’ve roasted it alongside bell peppers, onions, and potatoes, so I get a complete meal without any fuss. To bring those Cajun boil vibes home, everything gets drizzled on a sweet and spicy butter sauce that makes it delectable and unforgettable. (Swap in non-dairy butter to make it fully vegan!)
To get that Cajun flavor profile, I used our homemade Cajun seasoning recipe and cut it in half, but added a little more salt and pepper. If you want to be able to whip up this recipe again in no time at all, make the full batch and stash half in the pantry. I love all things spicy, so just a heads up, this dish does have a bit of a kick. Feel free to modify to your spice preference.
Recipe Success Tips
- Use extra-firm tofu. It’s lower in water content, and its dense texture allows it to maintain its shape and get crispy on the outside while staying tender on the inside. You should still press and drain it so it gets nice and crisp and absorbs more flavor.
- Change up the flavor profile. One of the things I love about tofu is that it’s like a sponge and soaks up the flavors. I like to marinate it in soy sauce, but you can also use tamari, lemon juice, apple cider vinegar, maple syrup, herbs, or your favorite sauce.
- Clean out the fridge. I used bell peppers and onions to lean into the Cajun vibe. If you have any veggies that are about to go bad, throw them on the sheet pan too.
Sheet Pan Cajun Tofu and Vegetables
Cost $7.50 recipe / $1.88 serving
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.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make sheet pan cajun tofu and vegetables step-by-step photos
Gather your ingredients and preheat the oven: Gather and prepare all the ingredients. Preheat the oven to 425°F and line a sheet pan with parchment paper. I cooked this sheet pan meal at a high heat, 425°F, because I wanted to roast the veggies and get the tofu crispy.
Make the seasoning: In a small bowl, combine 1 tsp paprika, ½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne, ½ tsp salt, and ½ tsp pepper to make the Cajun seasoning. Set it aside while you complete the next few steps.
Prepare the tofu: Slice one block of tofu in half lengthwise and lay it flat on top of several layers of paper towels or a tea towel. Cover the tofu with additional paper towels or use a tea towel to wrap the tofu and gently press out the moisture. Use a weighted sheet pan, books, or a heavy cutting board and place it on top to squeeze out more of the moisture. I like to let the tofu sit like this for at least 10 minutes. This will help the tofu absorb more flavor.
Once the tofu is drained, pat it dry and then cut it into ½ -1″ cubes. Place the cubes in a medium-sized bowl and gently mix with 1 tbsp of soy sauce. Tofu is delicate, and I wanted to be gentle, so I chose a rubber spatula.
Next, drizzle and fold the tofu in 1 Tbsp vegetable oil. Then, fold the tofu in 1 Tbsp cornstarch and half the Cajun seasoning. Don’t skip the cornstarch; this helps make the tofu crispier.
Spread the tofu cubes out on one side of the sheet pan in an even layer.
Prepare the potatoes: Add 3 cups cut potatoes into the same bowl and toss in 1 Tbsp vegetable oil and the remaining Cajun seasoning.
Place the potatoes on the other half of the sheet tray, also in an even, flat layer. Do not clean out the bowl.
Bake: Place the pan in the preheated oven and cook for 25 minutes. While cooking, place the 2 bell peppers and onion in the same bowl. Toss with the remaining oil and set aside.
After 25 minutes, flip the tofu. I used tongs for precision. Add the bell peppers and onion to the side with the potatoes. Toss them all together, then spread the vegetables and potatoes out in an even, flat layer.
Cook for an additional 25 minutes until the veggies are tender.
Make the butter drizzle: Remove the sheet pan from the oven. In a small bowl, whisk 2 Tbsp butter, ½ Tbsp brown sugar, and ½ Tbsp hot sauce until the sugar dissolves.
Drizzle this butter mixture over the tofu and veggies, tossing gently so they are well coated.
Serve: Serve the tofu and veggies and enjoy.
serving suggestions
Though I’ve got myself covered with protein, veggies, and some carbs, I still like to round out the meal with something extra. I usually start with either a cozy bowl of butternut squash soup or a crisp Caesar salad for a fresh contrast. And when it comes to dessert, it’s always a tough call—more often than not, I’m torn between a slice of rich chess pie or a classic pecan pie to end the meal on a sweet note.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing cooked tofu as the thawing process can make the texture dry and chewy. You can, however, freeze the uncooked tofu. This actually helps it absorb marinades and sauces better by leaving air pockets from the ice crystals after it thaws.
My gf made this and it is SO good. We love the way the tofu turned out. I am vegetarian but sometimes hesitant to use tofu because I don’t like having to marinate it. This was the best seasoning combo we’ve had ever. Could definitely see us making this for when guest come over!
Just made this and it was great! The tofu had just the right texture and the seasoning was lovely. I didn’t do the butter/sugar/hot sauce drizzle (we don’t like hot sauce) but it certainly wasn’t too dry without it. While I’m sure this would be fine with veggie sausage or the like (as another commenter mentioned), I really liked it with the tofu! It would also be a great introduction to tofu for people who aren’t used to it since it mixes well with the veggies. I expect this recipe to be in regular rotation for us!
Thank you, Jill! I absolutely agree that this is a great recipe to introduce anyone to tofu. They’re just like little sponges, so they soak up all that delicious Cajun flavor. I appreciate your comment, and I’m happy that this recipe will be in your regular rotation.
My husband and I like tofu–this recipe was ok, but hubs asked me to make it again and use smoked sausage and chicken. That turned out truly yummy–I diced chicken breast in about 1/2″ or slightly larger cubes, and sliced the smoked sausage, which is precooked, in fairly thick 1/4″ slices–potatoes, onions, and smoked sausage are one of those trios that always work. Your Cajun seasoning recipe, folded into this post, is a real keeper! For those looking for a vegetarian dish, this is good, but I would suggest using a mix of tofu and vegetarian sausage for something even better
As always, thank you for the comment! I really wanted to keep this recipe vegetarian/vegan, so even though I would’ve loved to use chicken or sausage, I chose not to, but I’m glad you didn’t! I try to make most of my recipes easy to customize. When it comes to vegetarian meat substitutes, I personally love using tofu because it’s budget-friendly and minimally processed, but of course, use whatever works for you. I love that you made the recipe your own and enjoyed it. Thanks again!
We like tofu, but also enjoy some of the plant based meat substitutes in our supermarket. our daughter is vegetarian, so we eat a lot of vegetarian recipes.
I’m confused that the Recipe Tips says to boil tofu, but recipe directions say to press out moisture. Can you clarify?
LOL I’m here thinking the same. I’m guessing either is fine, I’m going to press since it’s less work.
Hi Rebecca, I see now that my tip was confusing. I was just trying to give additional information about tofu. We’ve actually removed it because of your comments, so thank you! Just follow the recipe as is, and I hope you enjoy it. Thank you for the comment and helping us make a more cohesive recipe.
Hi Jennifer! I’m so sorry for the confusion. I was just trying to give you additional tips and tricks about tofu. We actually removed that tip, because I completely understand the confusion. Just the follow the recipe as is! Thank you for the comment, and helping! I hope you try the recipe and let me know how it is. I appreciate you.