Sheet Pan Cajun Tofu and Vegetables

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.

Sheet Pan Cajun Tofu and Vegetables

Ingredients

Instructions

Notes

Nutrition