I remember when I first started seeing sheet pan meals trend online and I was like: GENIUS. It’s such an easy way to cook so many things. I love the idea of popping all your ingredients together, sticking them in the oven and multitasking other things while they’re cooking. For example, while this Sheet Pan Teriyaki Tofu with Pineapple and Veggies is baking, you can make the sauce and cook some rice if that’s how you want to serve it. Hesitant to make sheet pan meals if you’re cooking for 1 or 2 people? Don’t be! This is the best, easiest meal prep around. I now purposefully make several extra batches so I’ve got lunches and dinners all week long.
What I love about this and other sheet pan recipes is that you can absolutely make them your own. Want different veggies? Perfect! I suggest you try asparagus, cauliflower, green beans, Brussels sprouts, parsnips, turnips, eggplant, peppers, or onions. There is no limit to the veggies you can cook in this way. Feel free as well to use frozen varieties. I almost always use frozen butternut squash or sweet potato because it’s so much easier than chopping up the raw variety. Up to you!
The Power of Sheet Pan Meals
Recipes like this are important for a couple reasons. You need to be eating a rainbow of colors – we’re talking green, orange/yellow, purple/blue, and white. White means garlic, onions, potato and cauliflower – amazing foods for your health. My sweet potato that I bought at the store turned out to be white. That’s ok! I was aiming for yellow/orange but my white matched the tofu and went well with the teriyaki sauce. Orange and yellow veggies (carrots, squash, peppers, and sweet potato) have a lot to offer nutritionally speaking; they contain antioxidants and nutrients like like zeaxanthin, lycopene, potassium, vitamin C and beta-carotene to support the immune system, eyes and skin health. This recipe is also well suited for folks who tell you they don’t like broccoli – pro-tip: it’s way better roasted. Or people who don’t like tofu: try extra-firm, bake it and dunk it in spicy sweet teriyaki sauce. DONE. It’s really important to try foods with different preparations than you’re used to. It may really surprise you.
If you like the idea of hands-off cooking, this is a common theme among my recipes. I have another really fun sheet pan meal you can use on game day: vegetarian nachos. And if you want a quick meal, done in minutes, I’ve got an Instant pot cauliflower curry you’ll love.
Making Sheet Pan Teriyaki Tofu with Pineapple and Veggies
You can either follow this recipe directly, or you can swap in what you enjoy the most. For sheet pans, hearty veggies like crucifers and root veggies seem to work the best because they’ll bake more evenly. Keep an eye on all your veggies as they’re baking as you may need to flip some or even remove them if they’re getting too well done.
I didn’t use it in this recipe but you can always line your pan with parchment or a silicon liner to make clean-up even easier. Up to you!
Get those veggies cooking and while you do, multitask to make the sauce. It is very versatile and can be used for a lot of other recipes. It may become a staple of your weekly meal prep. Teriyaki sauce is fun to make at home. I love knowing the healthy ingredients that are going into it – fresh honey, grated ginger and garlic blend with Siriacha sauce, rice vinegar and tamari for a sweet, spicy, savory combo. If you want to make it vegan, that’s easy, and you can use agave or maple syrup instead. It will maintain the same taste. I do love the thickness of honey. It complements this dish very well. You can whip it up in 5 minutes on the stove with a simple cornstarch slurry as a thickener. It’s so simple, I’m never buying teriyaki sauce again.
After the veggies are done, drizzle the sauce over the top of them and enjoy them served in a bowl on their own or over rice. It’s up to you – a win either way!
What do you think? What is your favorite sheet pan recipe?
Sheet Pan Teriyaki Tofu with Pineapple and Veggies
- 1 block extra firm tofu pressed
- 1 Tablespoon extra virgin olive oil (divided)
- 2 teaspoons low sodium tamari or soy sauce
- 2 cups broccoli florets (chopped into bite-sized pieces)
- 1 medium sweet potato (peeled and cut into small cubes)
- 2 medium carrots (peeled and cut into small rounds)
- 1/2 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup cubed pineapple (fresh preferred (or canned if desired))
- TERIYAKI SAUCE
- 1/3 cup low sodium tamari or soy sauce
- 3 tablespoons water
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 clove garlic (minced)
- 1/2 teaspoon sriracha
- 1/4 teaspoon freshly grated ginger root
- 1 teaspoon arrowroot starch or cornstarch whisked together with 1of water
- Slice the tofu into 3 slabs vertically, press again to dry the inside, then cut into small cubes and place on a greased baking sheet. Drizzle with 1.5 teaspoons olive oil and 2 teaspoons low sodium tamari or soy sauce.
- Preheat the oven to 425 degrees. In a medium mixing bowl add the broccoli florets, sweet potato, and carrots plus the remaining 1 1/2 teaspoons olive oil, sea salt and black pepper. Toss until coated then place onto the other part of the baking sheet and spread out into an even layer. Add pineapple to a corner of the sheet and bake for approximately 30 minutes, tossing all ingredients at 15 minutes, until the tofu is golden and crisp on the edges.
- While the tofu and broccoli bake, make the teriyaki sauce.In a saucepan over medium-high heat, whisk together all of the ingredients for the sauce except the teaspoon of arrowroot mixed with a teaspoon of water. Bring the sauce to a boil then whisk in the arrowroot-water slurry. Reduce the heat to medium and continue to whisk until the sauce thickens then remove from heat. Once the tofu and veggies have finished baking, drizzle them with 3/4 of the teriyaki sauce and serve hot. Garnish with additional sauce if desired.
Ginger Hultin,MS, RD, CSO
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