Sheet Pan Lemon Pepper & Herb Tofu with Asparagus and Tahini Dressing

September 13, 2019

Dips Spreads & Sauces

By: Jasmine Briones 

Looking for an easy fuss-free vegan meal to prepare at home? Try this sheet pan lemon pepper & herb tofu with asparagus. It takes less than an hour to make and requires simple ingredients!

Lemon Pepper and Herb Tofu with Asparagus and Brown Rice by sweet simple vegan

Who’s ready for another sheet pan recipe? Chris and I shared a sheet pan pasta right before this one, and now we are back with this sheet pan tofu and asparagus meal! It’s perfect for fall, works well for meal prep AND most importantly, is non-vegan approved!

Ingredients for sheet pan lemon herb & pepper tofu and asparagus by sweet simple vegan

I had fresh rosemary in our garden just callingggg my name, so I put it to use in this recipe combined with fresh sage and  fresh thyme– it tastes like fall! I know I know, it’s not fall quite yet but I am sooo ready for it — food wise at least 😛

roasted sheet pan lemon herb & pepper tofu and asparagus by sweet simple vegan

I wanted to serve the tofu and asparagus with a creamy dressing to take it up a notch, and using ingredients I had on hand, this simple tahini dressing did the trick. I had tried a dressing from Cookie + Kate recently and switched up a few things to make it my own.  It requires 5 simple ingredients + salt and pepper to taste and is good not only in this recipe but in so many more– buddha bowls, wraps, sandwiches, you name it!

An easy vegan tahini dressing being whisked in a glass bowl by sweet simple vegan

Looking for more fuss-free vegan recipes? I’ve got you covered!

Lemon Pepper and Herb Tofu with Asparagus and Brown Rice by sweet simple vegan

I served the tofu and asparagus with brown rice, but this would also be great with pasta– try the tofu and asparagus with our vegan alfredo or better yet, use the tahini dressing as a pasta sauce. Have fun with this, make it your own!

Make sure you tag Chris and I on Instagram @consciouschris and @sweetsimplevegan and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Lemon Pepper and Herb Tofu with Asparagus and Brown Rice by sweet simple vegan

Sheet Pan Lemon Pepper & Herb Tofu with Asparagus and Tahini Dressing


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings

Description

Looking for an easy fuss-free vegan meal to prepare at home? Try this sheet pan lemon pepper & herb tofu with asparagus. It takes less than an hour to make and requires simple ingredients!


Ingredients

Lemon Pepper and Herb Tofu with Asparagus

  • 1 (14 oz.) block extra firm tofu, pressed and cubed (learn how to press it here)
  • 5 tablespoons fresh lemon juice
  • 5 cloves garlic, finely minced
  • 3 tablespoons vegetable broth
  • 1 tablespoon tamari (or soy sauce if not gluten free)
  • 1 tablespoon fresh chopped rosemary
  • 1 teaspoon fresh chopped sage
  • 1/2 teaspoon fresh chopped thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon sriracha (or as desired)
  • 1 lb. asparagus, tough ends removed
  • 5 thinly sliced rounds of lemon

5-Minute Tahini Dressing

Serve with (optional)

  • Brown Rice
  • Sesame seeds
  • Green onions
  • Vegan Parmesan
  • Lemon slices (for garnish)

Instructions

  1. To a large bowl or reusable zip lock bag (try this one), add in the lemon juice, garlic, vegetable broth, tamari, rosemary, sage, black pepper, thyme, and sriracha. Mix everything together until uniform and then add in the diced tofu. Toss the tofu in the marinade until well coated and then set aside to marinate for 30 minutes, mixing ever 10 minutes or so to ensure that the liquid is absorbed.
  2. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a reusable silicone baking mat.
  3. Once the tofu has marinated, carefully remove it from the bowl/bag (reserving the leftover marinade) and transfer it onto the left side of the baking sheet in a single layer. Spread the asparagus over the remaining open area of the baking sheet and pour the leftover marinade on top. Using your hands, toss the asparagus in the marinade, trying your best to coat all of it. Evenly distribute the slices of lemon on top of the asparagus and place the baking sheet into the oven for 30 minutes, mixing halfway through.
  4. Remove the baking sheet from the oven and increase the temperature to 420°F. Using tongs, remove the asparagus from the pan and set it aside on a clean plate. Flip the tofu and place it back into the oven for an additional 20 minutes. In the meantime, prepare your brown rice if you have not already done so.
  5. Remove the tofu from the oven and allow it to cool before serving.
  6. We served the tofu and asparagus with brown rice, a drizzle of the tahini dressing and a sprinkle of black sesame seeds. Enjoy!

Notes

  • Th tofu and asparagus also work really well with Vegan Alfredo and pasta.
  • Category: Entree
  • Method: Sheet Pan
  • Cuisine: Vegan, Gluten-free

Keywords: Vegan, Gluten-free, Entree, Sheet Pan, Tofu, Lemon Pepper, herb, Fall, Asparagus

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Sabrina says:

    Hey, I love your videos! Question: If I only want to make the tofu, how long/what temp should i put it in the oven for?

  2. Elyse Pittman says:

    Made this recipe tonight, I loved the fresh seasonings and lemon flavor with the tofu! Can’t wait to have it for leftovers this week.

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