Go Back
Quick Easy Hawaiian Tofu Sheet Pan Vegan

Quick Easy Hawaiian Tofu Sheet Pan Vegan

This plant-based sheet pan dinner is a vibrant, tropical answer to weeknight dilemmas, proving that exciting meals don't require hours in the kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired, Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

  • 14 ounces extra-firm tofu, pressed and cubed into 1-inch pieces
  • 1 tablespoon cornstarch or arrowroot powder
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1/2 cup pineapple juice
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 bell pepper (any color), cut into 1-inch chunks
  • 1 red onion, cut into 1-inch chunks
  • 1 cup fresh or frozen pineapple chunks
  • 1/2 cup cooked edamame (shelled)
  • Salt and freshly ground black pepper, to taste
  • Cooked rice, for serving
  • Toasted sesame seeds, for garnish
  • Chopped fresh cilantro or green onions, for garnish

Equipment

  • Large baking sheet
  • Parchment paper
  • Medium Bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, toss the pressed and cubed tofu with cornstarch or arrowroot powder until evenly coated. This helps create a wonderfully crispy exterior.
    14 ounces extra-firm tofu, pressed and cubed into 1-inch pieces, 1 tablespoon cornstarch or arrowroot powder
  3. In a small bowl, whisk together the soy sauce, sesame oil, pineapple juice, ketchup, brown sugar or maple syrup, rice vinegar, grated ginger, and minced garlic. Set aside.
    1 tablespoon soy sauce or tamari, 1 teaspoon sesame oil, 1/2 cup pineapple juice, 1/4 cup ketchup, 2 tablespoons brown sugar or maple syrup, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 clove garlic, minced
  4. Arrange the coated tofu cubes, bell pepper chunks, red onion chunks, and pineapple chunks on the prepared baking sheet in a single layer. Make sure not to overcrowd the pan; you can use two sheets if necessary to ensure everything roasts evenly and gets crispy rather than steaming.
    14 ounces extra-firm tofu, pressed and cubed into 1-inch pieces, 1 bell pepper (any color), cut into 1-inch chunks, 1 red onion, cut into 1-inch chunks, 1 cup fresh or frozen pineapple chunks
  5. Drizzle about half of the prepared Hawaiian sauce evenly over the tofu and vegetables on the baking sheet. Toss gently to coat.
  6. Place the baking sheet in the preheated oven and bake for 15 minutes.
  7. Carefully remove the baking sheet from the oven. Add the shelled edamame to the pan and drizzle the remaining Hawaiian sauce over the entire mixture. Toss gently again to ensure everything is coated.
    1/2 cup cooked edamame (shelled)
  8. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the tofu is golden brown and slightly crispy, and the vegetables are tender-crisp.
  9. Serve with cooked rice, and garnish with toasted sesame seeds and chopped fresh cilantro or green onions.
    Cooked rice, for serving, Toasted sesame seeds, for garnish, Chopped fresh cilantro or green onions, for garnish

Notes

Properly storing your Quick Easy Hawaiian Tofu Sheet Pan Vegan will ensure you can enjoy its delicious flavors again. Once cooled, transfer any leftovers to an airtight container and refrigerate. It typically stays fresh in the refrigerator for up to 3-4 days. To reheat, you have a few options for optimal taste. For a slightly crispier texture, reheat in a single layer on a baking sheet in a 375°F (190°C) oven for about 10-15 minutes, or until heated through. Alternatively, you can reheat in a non-stick skillet over medium heat, stirring occasionally, or use the microwave for quick reheating, though the tofu may become a bit softer. Freezing is also an option, though the texture of the tofu and vegetables might change slightly upon thawing. If freezing, place cooled leftovers in freezer-safe containers or bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.