For an easy roasting tin dinner try this super tasty roast red pepper tofu bake with potatoes. Serve with hummus, beetroot & flatbread or pitta for a delicious plant-based dinner.

Easy Roasted Red Pepper Tofu Bake with Potatoes

Name: Easy Roasted Red Pepper Tofu Bake with Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British, Vegan
Ingredients: 450g (16 oz approx) extra firm tofu (or pressed firm tofu), patted dry and torn into chunks; 750g (26 ½ oz) baby potatoes halved or cut into thirds or quarters (depending on size); 2 red bell peppers, cut into chunks; 1 red onion, halved and cut into thick slices; 4 tablespoons red pepper paste (or sundried tomato paste); 1 tablespoon olive oil; 1 teaspoon garlic powder (or granules) 1; 1 teaspoon dried oregano; 1 teaspoon paprika; generous pinch salt and black pepper

I'm really into my roasting pan dinners (or sheet pan dinners) these days. They are delicious, veg-packed and healthy options, but even better, they are very simple to make.

My latest is this roasted red pepper tofu bake with potatoes.

I knew you would love that I added potatoes.

Add this easy dish to your meal plan this week, you won't regret it!

Why you will love this roast red pepper & tofu bake

Here are a few reasons why you will enjoy this roast veg and tofu dish that even my fussy teenager son loved.

Healthy option - made with vegetables and tofu
Super easy to make - just chuck some veg and tofu in a roasting tin (sheet pan or baking tray), coat in the tasty sauce and bake in the oven or air fryer
Tastes gorgeous - so much flavour
Added protein - from the tofu
Versatile too - it can be served as the main part of a meal, a side dish, or served in sandwiches and wraps
Easy to adapt - you could vary the vegetables you add

Have I convinced you yet?

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If you do love an all-in-one bake (sheet pan meals) like this, once you've tried this red pepper tofu bake, try this sweet potato & falafel tray bake, this Middle Eastern carrot bake or my favourite the Lebanese style cauliflower and potato bake.

red pepper & tofu bake served with beetroot, hummus and flatbread.

What you need to make this one-pan dinner

You need a few simple ingredients to make this tasty dish.

Olive oil - or extra virgin olive oil (EVOO)
Red bell peppers - orange or yellow would work too
Baby potatoes
Red onion
Tofu
Red pepper paste - or sundried tomato paste
Garlic powder - or pop a few cloves of fresh garlic in their skin into the pan and squeeze the soft garlic over the veg when roasted
Paprika
Oregano
Salt & black pepper

The full ingredient list with method and nutritional values is at the bottom of this page, you can scroll down past the step-by-step photos or use the jump to recipe button above.

Which type of tofu

I used to buy firm tofu and press it myself, either by wrapping it and topping it with something heavy or by using a tofu press, but I have to admit I can't be faffed with all that shebang these days.

EXTRA FIRM TOFU all the way!

It just needs drained and patted dry with kitchen paper or a clean tea towel.

Saves a lot of time as you can add it right away.

Of course, extra-firm tofu is more expensive, so you can save money by buying a block of tofu (firm tofu) and pressing it yourself, but there are some things I'm willing to pay more for and this is one of them.

You decide if you use firm tofu or extra firm (pressed), but don't whatever you do pick up silken tofu as it's a creamy tofu for sauces and desserts.

I know you'll love this simple tofu dish, it's a good one for those new to cooking tofu too.

Cubed or torn tofu?

I used to always cube my tofu, but these days I mostly either shred or tear it into chunks.

When you tear chunks of tofu from the block, the tofu pieces have uneven edges, which is great for holding sauce and for getting crispy edges.

It's all around a more satisfying bite.

Of course, different tofu recipes call for a different style of preparing it.

If you want to try shredding tofu, try these gochujang shredded tofu and chickpea wraps.

Does the tofu get crispy?

The tofu is more a chewy tofu than a crispy tofu in this dish, but it can have some crispy edges.

Especially if you tear the tofu.

If you want the tofu extra crispy, you can either pop the coated tofu in first, so it cooks for longer or give everything a bit of a longer cook.

You'll get more of that roasted char with a longer roast too.

Which other vegetables would work well in this dish?

Here are a few other vegetables that you could include in this sheet pan dinner.

Do try it with my selection first to see how the flavours work, then tweak it up next time for a different flavour profile or just to use up what you have.

Mushrooms - I'm always up for mushrooms
Aubergine (eggplant) - love it too
Cherry tomatoes - for a pop of sweetness
Courgette (zuchinni) - enjoys that added flavour when cooking too
Baby corn - my son is a big fan of baby corn

If you change things up and love it, let me know what you included!

How to serve this tofu bake

You can use this baked dinner in so many ways.

I like to serve it topped with dollops of pesto and served with a generous dollop of hummus, pickled baby beets and some flatbread (or pitta), but here are a few more ideas.

Served as a side - instead of cooking the veg and potatoes separately
Tacos - served in crisped up mini flour tortillas with crispy shredded iceberg lettuce and homemade salsa or guacamole
Pasta - served tossed through pasta, adding extra sauce to the roasting mix
Wraps - in wraps with salad for lunch
Sunday breakfast - served for Sunday breakfast or brunch with well-cooked vegan sausages and grilled tomatoes

I'm sure you will come up with a few ideas too.

Storing leftovers

If you have any leftovers (what happened?), you can store them in the fridge for a two to three days and reheat or serve cold in sandwiches or wraps.

Once cool, spoon the bake into an airtight container and pop it in the fridge.

Either use cold in a wrap with hummus, some sundried tomato paste and salad leaves, which is so yummy or reheat it in a dish in the oven, covered with foil to prevent it browning too much.

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Easy Roasted Red Pepper Tofu Bake with Potatoes - recipe pin.

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How to make roasted red pepper tofu bake

A step-by-step photo guide followed by a full printable recipe.

Step 1

Preheat the oven and prepare your veg.
Add potatoes, peppers and onion to a roasting tin or baking sheet (sheet pan).
Tear pressed tofu into small chunks and then add the paste, spices and herbs and season.

Step 2

Toss well to coat, spread them in a single layer as much as you can, then roast until the potatoes are golden brown and starting to crisp, tossing part way through.
Serve with hummus, beetroot and flatbread or check some of my other suggestions above.
Enjoy!

tofu bake, red pepper and tofu bake, roasting tin dinner, sheet pan dinner, one-pot dinner, vegan tofu bake

Dinner

British, Vegan

Yield: 4

Author: Jacqueline Meldrum