A simple, flavor-packed sheet pan dinner with roasted veggies, tofu, and a spicy harissa-tahini drizzle.
Veggie and Tofu Tray Bake with Spicy Tahini: Roasted, Vibrant, Plant-Based Goodness
This idea for my Veggie and Tofu Tray Bake with Spicy Tahini came after I saw another vegan creator I follow make a tray bake that looked so good, and I knew fall time was a popular time for sheet pan meals. I immediately thought, okay, how would I create mine? It had to have tofu — obviously — and normally I’d add some kind of potato, but I wanted this one to lean more veggie-forward instead of starch-heavy. The sauce is a little riff on one I use for my roasted cauliflower side dish, and since it’s fall and I had pomegranates on hand, they absolutely had to go on top. And let me tell you… they work. This dish is lovely and so easy in the best way.
Why You’ll Love This Recipe
Effortless, one-pan cooking. Everything roasts on a single sheet pan, keeping prep and cleanup easy.
A flavorful plant-based main. The mix of veggies and tofu makes this a hearty, satisfying dinner.
A spicy, creamy sauce. Harissa brings heat, tahini adds richness, and the drizzle pulls the whole dish together.
Totally flexible. Swap in sweet potatoes, carrots, cauliflower, or adjust the seasoning to your taste.
Naturally vegan. No swaps needed — just vegetables, tofu, and a pantry-friendly sauce.
Ingredient Highlight: Delicata Squash
Delicata squash is one of the easiest squashes to work with because the skin is completely edible — no peeling required. It roasts quickly, turns caramelized and tender in the oven, and adds a natural sweetness that balances the spicy tahini sauce. Its flavor is mild, buttery, and perfect for fall-leaning tray bake recipes like this one. It’s also naturally rich in fiber and vitamins A and C, giving this dish a little nutritional boost along the way.
Madly Delicious Must-Know Tips & Questions
- Cut evenly for even roasting: Keep the broccoli, squash, and tofu in similar-sized pieces for consistent browning.
- Press that tofu: Removing moisture helps it roast instead of steam.
- Taste the tahini sauce: Harissa brands vary widely, so adjust heat and water until you hit your perfect balance.
- Serve it any way you like: Spoon this over couscous, quinoa, rice, or tuck it into warm pita.
How spicy is the sauce?
That depends on your harissa! Start with the recipe amount and add more if you like extra heat.
Can I prep anything ahead?
Yes — the tahini sauce keeps well for up to 3 days in the fridge. Chop the veggies a day ahead too.
Let’s Dish About Tray Bakes: Did You Know?
Tray bake recipes aka sheet pan meals, exploded on social media around 2018 when creators began posting “sheet pan dinners” that combined everything onto one pan — the posts consistently went viral because the before-and-after transformations were visually satisfying. On TikTok alone, the #sheetpandinner hashtag has racked up hundreds of millions of views, and Pinterest reports that searches for “one-pan meals” spike every fall. The appeal is universal: quick prep, easy cleanup, and those golden roasted edges that always perform well in photos and videos. It’s become one of the most enduring food trends online because the method is simple, repeatable, and endlessly customizable.
Looking for a veggie-forward tray bake? Then try my Veggie and Tofu Tray Bake with Spicy Tahini!
A hearty mix of roasted broccoli, squash, tofu, and a spicy-creamy drizzle that ties it all together. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Veggie and Tofu Tray Bake with Spicy Tahini
Equipment
- Large baking sheet
Ingredients
- 1 (14-16 ounce) block of extra firm tofu, pressed and cubed
- 1 large head of broccoli, cut into bite sized pieces
- 1 large purple onion, cut in half lengthwise, and cut into large chunks or half moons
- 1 small to medium delicata squash, ends removed, cut in half, seeds removed and into half moons. (keep the skin on; can replace with sweet potatoes or similar squash)
- 2 tbsp olive oil
- ¾ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp dried coriander
- Salt and pepper to taste
Spicy Harissa Tahini Sauce
- 3 tbsp tahini
- 2 tbsp harissa (adjust to taste; sub for sriracha or some other spicy replacement)
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 2 tsp agave
- 1 garlic clove, grated
- Dash of salt, to taste
- Pinch black pepper, to taste
- Water to thin
Garninshes
- ⅓ cup chopped cilantro
- ¼ cup pomegranate seeds
Instructions
- Preheat the oven: Set your oven to 400°F (200°C).
- Prep the veggies and tofu: Add the prepped block extra-firm tofu, large head broccoli, large purple onion, and small to medium delicata squash to a large baking sheet.
- Season: Drizzle with 2 tbsp olive oil and sprinkle over ¾ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp dried coriander, plus salt and pepper to taste. Toss everything to coat evenly.
- Bake: Roast for 25–30 minutes, turning the veggies and tofu halfway through.
- Make the sauce: While the tray bakes, whisk together 3 tbsp tahini, 2 tbsp harissa, 1 tbsp olive oil, 1 tbsp fresh lemon juice, 2 tsp agave, and 1 grated garlic clove, plus salt and pepper to taste. Add water, 1 tbsp at a time, as needed to thin and adjust seasoning.
- Finish & serve: Remove from the oven and sprinkle with ⅓ cup chopped cilantro. Serve warm with the spicy tahini sauce drizzled over the top, then finish topping each bowl with pomegranate seeds.