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+ servings
Vegan sheet pan potatoes and tofu

Get the Recipe: Vegan Sheet Pan Potatoes And Tofu (Gluten-free)

These vegan sheet pan potatoes and tofu are perfect for a dinner that's fuss-free and made with wholesome ingredients! Gluten-free, packed full of flavour.
5 from 1 vote


  • 7 oz firm tofu, (depending on the type of tofu you use, you may need to press it for around 10 minutes)
  • 1 1-inch piece ginger, peeled and grated
  • 2 tbsp apple cider vinegar
  • 2 tbsp tamari
  • 1 tsp paprika
  • 1 tsp celery salt
  • 17 oz potatoes
  • 7 oz mushrooms
  • 1 large red onion
  • 4 cloves garlic
  • black pepper, to taste


  • Conventional oven
  • Mixing bowl
  • Baking tray
  • Baking paper


  • Preheat the oven to 200 degrees C/400 F.
  • Add the tofu cubes to a large mixing bowl together with grated ginger, apple cider vinegar, tamari, paprika, and celery salt. Mix together well and set aside to marinade, covered, for around 20-25 minutes at least*.
  • In the meantime, prepare the vegetables. Chop the potatoes into bite-sized pieces, and thinly slice the mushrooms and onions.
  • Add the potatoes, mushrooms, onions and garlic to a large mixing bowl and then add the tofu, pouring over the marinade. Stir together really well.
  • Transfer the tofu and vegetables to a large baking tray covered with baking paper, and season to taste with black pepper. Roast in the preheated oven for 40-45 minutes, until the potatoes are fork-tender and the tofu is crispy.
  • Serve immediately, or store in the fridge for 3-4 days in an airtight container.



  • For best results, leave to marinade in the fridge overnight, covered.
Calories: 161kcal, Carbohydrates: 26g, Protein: 10g, Fat: 3g, Saturated Fat: 1g, Sodium: 1113mg, Potassium: 790mg, Fiber: 4g, Sugar: 4g, Vitamin A: 283IU, Vitamin C: 14mg, Calcium: 86mg, Iron: 2mg