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Sheet Pan Spiced Tofu with Roasted Brussels Sprouts and Sweet Potatoes

Name: Sheet Pan Spiced Tofu with Roasted Brussels Sprouts and Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 14 oz (400g) firm tofu, pressed and cut into 1-inch cubes; 1 lb (450g) Brussels sprouts, trimmed and halved; 2 medium sweet potatoes, peeled and cut into 1-inch cubes; 2 tbsp soy sauce or tamari (for gluten-free option); 1 tbsp sesame oil; 1 tbsp maple syrup or agave nectar; 2 tsp rice vinegar; 2 cloves garlic, minced; 1-inch piece fresh ginger, minced; 1 tsp Chinese five-spice powder; 1/2 tsp ground black pepper; 1/2 tsp smoked paprika; 1/4 tsp crushed red pepper flakes (optional, for heat); 2 tbsp olive oil; Salt, to taste; Sesame seeds and chopped green onions for garnish (optional)

By PanPotPlates Editorial TeamPublished Apr 25, 2026 | Updated May 12, 2026

Asian-Inspired 45 mins sheetpanonepaneasyglutenfreedairyfreebudget-friendlyseasonalquickflavorfulmealprep

Sheet Pan Spiced Tofu with Roasted Brussels Sprouts and Sweet Potatoes is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 30 min

Total 45 min

Servings 4

Difficulty easy

Cuisine Asian-Inspired

Ingredients

Servings 4

14 oz (400g) firm tofu, pressed and cut into 1-inch cubes
1 lb (450g) Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp soy sauce or tamari (for gluten-free option)
1 tbsp sesame oil
1 tbsp maple syrup or agave nectar
2 tsp rice vinegar
2 cloves garlic, minced
1-inch piece fresh ginger, minced
1 tsp Chinese five-spice powder
1/2 tsp ground black pepper
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes (optional, for heat)
2 tbsp olive oil
Salt, to taste
Sesame seeds and chopped green onions for garnish (optional)

Ingredients for Sheet Pan Spiced Tofu with Roasted Brussels Sprouts and Sweet Potatoes

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a medium bowl, whisk together soy sauce, sesame oil, maple syrup, rice vinegar, minced garlic, fresh grated ginger, Chinese five-spice powder, black pepper, smoked paprika, and crushed red pepper flakes (optional).
Add cubed tofu to the marinade and gently toss to coat. Let it marinate for at least 10 minutes to absorb flavors.
In a large bowl, toss halved Brussels sprouts and sweet potato cubes with olive oil and a pinch of salt until evenly coated.
Arrange the marinated tofu, Brussels sprouts, and sweet potatoes in a single layer on the prepared sheet pan, keeping ingredients slightly separated for even roasting.
Roast in the preheated oven for 25-30 minutes, flipping the tofu and vegetables halfway through to ensure even browning and crispiness.
Once tofu is golden and crispy and vegetables are tender and caramelized, remove from oven.
Sprinkle with sesame seeds and chopped green onions if desired for garnish.
Serve immediately as a flavorful vegan dinner or divide into meal prep containers for quick, healthy lunches or dinners throughout the week.