There is never really a night where I don’t want to just throw an entire meal into the oven and be done with it. This super quick and healthy vegan Dijon rosemary sheet pan dinner is so incredibly flavor, so satisfying and comforting. Tofu, baby potatoes and broccoli are tossed in a Dijon rosemary vinaigrette, spread out all together and then just roasted in the oven. The tofu gets firm and crisp, the broccoli juicy and brown and the potatoes bursting and golden. There are many things you can do with this recipe, switch up the veggies if you want. No matter what you use, it will be amazing.
This is a great place to start for a beginner chef or vegan. It is so easy, I don’t think anyone can mess it up. Press the tofu, cut into cubes, cut up the veggies, toss in vinaigrette. That’s it. I even make sure I get baby potatoes that are small enough that I don’t need to cut them. The vinaigrette has very few ingredients, most of which you probably have on hand.
I generally like to toss the tofu, potatoes and broccoli separately so that I can keep them separate on the sheet pan. So, I just add the tofu to a large bowl, pour a third of the vinaigrette, toss. Then make a line of the tofu on the sheet pan. Then repeat with the veggies. I think this is the best method, because after roasting for a while I like to flip around and move the tofu. So it browns evenly. It just makes it easier to flip if it’s separate.
This vegan Dijon rosemary sheet pan dinner will be a new go-to. During these hard times, and probably forever. I know I will never stop making it. My 7 year old daughter loves tofu, broccoli and potatoes, but she is very particular about seasonings. She will devour this meal in minutes and ask for more. That’s a huge win for me!
Vegan Dijon Rosemary Sheet Pan Dinner
- 2 Tablespoons Fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Agave syrup
- 1/2 a Shallot, diced
- 1 Tablespoon Fresh Rosemary, chopped
- 1/3 Cup Olive oil
- Salt and Pepper to taste
- 1 Block (15oz.) Extra firm tofu, pressed and cubed*
- 1 Pound(16oz.) Baby potatoes, fingerling or any small variety
- 1 head Broccoli, cut into florets
- 1 Lemon, sliced
- Preheat the oven to 400 degrees(F).
- Make the vinaigrette, in a medium sized mixing bowl whisk together the lemon juice, Dijon mustard and agave. Then add the shallots and rosemary and stir.
- Now, slowly add the olive oil, whisking the entire time until the olive oil is fully incorporated. Season with a few pinches of salt and pepper.
- Then in a large bowl, add the tofu and pour 1/3 of the vinaigrette over the tofu and toss to coat. Spread the tofu in a line on a sheet pan.
- Repeat with the baby potatoes, tossing them with 1/3 of the vinaigrette and then putting in a line on the sheet pan, and then do the same with the broccoli. Sprinkle the top of the tofu, potatoes and broccoli with a few pinches of salt.
- Place the slices of lemon in a few places on the sheet pan.
- Roast in the oven for 20 minutes, then flip the tofu. Usually the tofu at the ends of the pan will start to brown faster than the tofu in the middle of the pan, so I like to move the tofu from the ends to the middle so everything browns evenly.
- Continue to roast for another 15-20 minutes or until the tofu is brown and firm and the potatoes are very soft.
- Serve with extra lemon juice( I like to squeeze the roasted lemon slices over my dinner) and herbs on top if desired.
where do you suggest looking for a roasting pan such as the one in your picture? I am having trouble finding a good one.
I just used a regular sheet pan that you can find anywhere. Mine is just very used and well loved so it probably looks different, but any flat large sheet pan will work!
Loved this recipe, so easy and very tasty… I used garlic instead of shallot since none on hand. Next time will add broccoli after first 15 minutes, flip tofu, then continue cooking for additional 20.
Same! My broccoli got done at least 10 minutes before the potatoes and tofu. Other than that, wonderful recipe. I’ll probably be using the vinaigrette on so many things.
Absolutely delicious! I didn’t change a thing when making this recipe. It’s super easy with simple ingredients. This dish will definitely become a go-to for me (especially great for meal prepping). Thank you so much for all of your wonderful recipes!
This was so so good and so satisfying. The vinegrette was so addictive and I gobbled up everything left over before we even put it away.
Made this last night for dinner and it was fantastic! So very tasty. Thanks for another great recipe.
I made this tonight after seeing it on your Instagram. It was really easy to prepare, and so delicious! I would highly recommend this recipe, and I will definitely make it again.
This was amazing! The only thing different I did was add a pack of tempeh and topped it all off with a cashew cheese sauce!Outstanding! 👌
Oh wow awesome new go to dish… !!!
Super tasty ~ I love all those flavours together. I sliced my potatoes in half …. I like my potatoes on the crispy side ….. will make this again for sure. Thanks
Great easy recipe
Delish!! I realized when i got up this morning that I didn’t have broccoli, but had this dish planned (and of course, no running out for one item anymore!), so I used carrots. It was great!! The lemon added such a nice tang to the whole dish! This will remain in rotation. I might try just putting everything in a zip lock, adding the sauce, and then tossing on the pan when ready to bake. Yes, color me lazy!!! I used a baking sheet lined with parchment. Even clean up was easy! Great recipe! Thank you!!
What kind of shallot?
I loved this recipe! It was delicious and super easy. I used brussel sprouts instead of broccoli. This will definitely be a frequent go to recipe!
This is everything I want in a vegan recipe: fast, filling, and flavorful! I recommend doubling if you want seconds or leftovers. 🙂
I added purple cauliflower to it, but otherwise followed the recipe. I need more sheet pan dinners in my life! This was delicious.
Love this recipe!! This has become a staple dinner in our house – sometimes we make it multiple times a week. 🙂 Depending on what we have at home I sometimes make some substitutions: a few cloves of garlic instead of onion, Brussels sprouts instead of broccoli, or maple syrup instead of agave. But all variations of this recipe I’ve made have been delicious! Thank you!
I made this for myself last night & it was divine! The veg & tofu marinate so well & were absolutely delectable. My only mistake was adding cherry tomatoes which kind of melted away and caused a little stickiness on the pan, but they tasted great! I can always count on your recipes to be top notch, and this one was no different!
We made this tonight! My husband (who doesn’t typically like rosemary seasoned things) loved it and asked for me to make it again soon! The tofu was a little plain for us so we made agave mustard sauce to dip it in. I chose to season the broccoli with a simple salt and pepper but toss it was nooch after it was done roasting. The broccoli cooked about 10 minutes lees than the rest of the pan.
Made this and LOVED IT! Thank you for an easy sheet pan dinner!
Making this tonight (in the oven as we speak) I ran out of marinade what am I doing wrong? I just made more so no big deal just wondering. Smells so delicious. Thank you for sharing all your wonderful recipes! <3
Proof that stripping back to simple, uncomplicated things are sometimes the most amazing things. Devoured in moments. Small time prep with a big flavor punch!
I love a good sheet pan meal! This looks like something I’ll thoroughly enjoy 🙂 Thanks for the great recipe!
This was SO good and easy! This will be part of my monthly rotation.
Monica K Swift-Hjerrild
Wow.!!! Total comfort food for a cold, blustery night. This is another Rabbit & Wolves keeper!!! Thanks so much, Lauren.
This was sooooo good!!! I used less oil. Didn’t stand a chance at having leftovers, it was too good and we ate it all.
This is so easy and so delicious. Sheet Pan meals are the best. And I’ve never made a Rabbit and Wolves recipe that didn’t turn out amazing.
OMG!!so so good!!
I made this last night. SO SO GOOD! My husband said it was really flavorful!!
This sheet pan dinner was amazing! Would this freeze well?
this was SO good! i love easy sheet pan meals like this! i used brussels sprouts instead of broccoli, and left out the agave because i didn’t have it. it turned out great and i will be making it again!
This was a nice surprise! So bursting with flavor! We loved this so much I will definitely keep this as a favorite recipe.