Smoky Peanut Butter Tofu and Sweet Potato Sheet Pan

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes (including pressing tofu)
• Cook Time: 35 minutes
• Total Time: 60 minutes

Quick Ingredients

• 14 oz extra-firm tofu, pressed
• 1 large sweet potato (about 1 lb), 1/2 inch cubes
• 1 red bell pepper, 1 inch pieces; 1 small red onion, wedges
• 2 tbsp neutral oil, 1 tsp smoked paprika, 1/2 tsp cumin, salt, pepper
• Smoky peanut tofu marinade: 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp lime juice, 1 tbsp oil, 2 cloves garlic, 1/2 tsp smoked paprika, 2–3 tbsp warm water
• Chili-lime peanut glaze: 3 tbsp peanut butter, 3 tbsp lime juice, 1.5 tbsp soy sauce, 1.5 tbsp maple syrup, 1–2 tsp chili-garlic sauce, 2–4 tbsp warm water
• Optional garnishes: chopped peanuts, cilantro, green onions, lime wedges; cooked rice or quinoa for serving

Do This

• 1. Press tofu 15–20 minutes. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment (optional) or lightly oil it.
• 2. Whisk smoky peanut marinade ingredients until smooth and thick but pourable. Set aside.
• 3. Cut tofu into 3/4 inch cubes. Toss gently with the smoky peanut marinade until well coated.
• 4. Toss sweet potato, bell pepper, and red onion with 1 tbsp oil, 1/2 tsp smoked paprika, cumin, salt, and pepper.
• 5. Spread tofu and vegetables on sheet pan in a single layer. Bake 30–35 minutes, flipping and stirring halfway, until tofu is deeply golden and sweet potatoes are tender and caramelized.
• 6. While baking, whisk chili-lime peanut glaze ingredients until silky and drizzleable, adding water as needed.
• 7. Drizzle hot tofu and vegetables with glaze, garnish with peanuts, cilantro, green onions, and lime wedges. Serve over rice or quinoa.

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Why You’ll Love This Recipe

• Everything roasts on one sheet pan, so cleanup is minimal but flavor is big.
• The tofu gets smoky, nutty, and crisp around the edges while the sweet potatoes turn caramelized and tender.
• A bright chili-lime peanut glaze adds restaurant-level flavor with simple pantry ingredients.
• It is naturally vegan, protein-packed, and easily adaptable for different spice levels or vegetables.

Grocery List

• Produce: 1 large sweet potato, 1 red bell pepper, 1 small red onion, 2–3 limes, 2–3 cloves garlic, small piece of fresh ginger (optional), fresh cilantro, green onions, lime wedges for serving (optional)
• Dairy: None (this recipe is naturally dairy-free)
• Pantry: Extra-firm tofu (14 oz), creamy peanut butter, low-sodium soy sauce or tamari, pure maple syrup or other liquid sweetener, neutral oil (avocado, canola, or grapeseed), smoked paprika, ground cumin, black pepper, kosher or sea salt, chili-garlic sauce or sriracha, roasted peanuts (for garnish), rice or quinoa (for serving, optional)

Full Ingredients

Sheet Pan Tofu & Vegetables

• 14 oz (400 g) extra-firm tofu, drained and pressed
• 1 large orange-flesh sweet potato (about 1 lb / 450 g), peeled if desired and cut into 1/2 inch cubes
• 1 medium red bell pepper, seeded and cut into 1 inch pieces
• 1 small red onion, peeled and cut into 8 wedges (leave root end slightly intact so wedges hold together)
• 2 tbsp neutral oil (such as avocado, canola, or grapeseed), divided
• 1 tsp smoked paprika, divided
• 1/2 tsp ground cumin
• 3/4 tsp kosher salt or fine sea salt, divided (or to taste)
• 1/4 tsp freshly ground black pepper

Smoky Peanut Marinade for Tofu

• 1/4 cup (60 g) creamy peanut butter (natural, unsweetened if possible)
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp pure maple syrup (or honey, if not vegan)
• 1 tbsp fresh lime juice (about 1/2 lime)
• 1 tbsp neutral oil
• 2 cloves garlic, finely minced or pressed
• 1/2 tsp finely grated fresh ginger (optional but recommended)
• 1/2 tsp smoked paprika
• 1/4 tsp chipotle chili powder or cayenne pepper (optional, for heat)
• 2–3 tbsp warm water, as needed to thin to a thick, spoonable sauce

Chili-Lime Peanut Glaze (for Drizzling)

• 3 tbsp (about 45 g) creamy peanut butter
• 3 tbsp fresh lime juice (about 1–1.5 limes)
• 1 1/2 tbsp low-sodium soy sauce or tamari
• 1 1/2 tbsp pure maple syrup
• 1–2 tsp chili-garlic sauce, sambal oelek, or sriracha (to taste)
• 2–4 tbsp warm water, to thin into a smooth, drizzleable glaze

Optional Garnishes & Serving Ideas

• 1/4 cup roasted peanuts, roughly chopped
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 green onions, thinly sliced
• Lime wedges, for squeezing over at the table
• Cooked brown rice, jasmine rice, or quinoa, about 1–1 1/2 cups cooked per person

Step-by-Step Instructions

Step 1: Press the tofu and preheat the oven

Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towel. Place it on a plate or cutting board and set a flat, heavy object on top (such as a skillet or a couple of cookbooks). Let it press for 15–20 minutes to remove excess moisture. This helps the tofu soak up the smoky peanut marinade and become pleasantly firm and crisp in the oven.

Meanwhile, preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easier cleanup, or lightly brush it with 1 tsp of the neutral oil to prevent sticking.

Step 2: Mix the smoky peanut marinade for the tofu

In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, neutral oil, minced garlic, grated ginger (if using), smoked paprika, and chipotle chili powder or cayenne (if using). The mixture will start out quite thick.

Gradually whisk in 2–3 tbsp warm water, adding just enough to create a smooth, thick but pourable sauce that can cling to the tofu. It should be about the consistency of a loose nut butter or a thick salad dressing. Taste and adjust: add a pinch of salt if needed, more lime for brightness, or more chili for heat. Set aside.

Step 3: Prep and season the vegetables

While the tofu finishes pressing, prepare the vegetables. Cut the sweet potato into 1/2 inch cubes, trying to keep the size even so they cook at the same rate. Cut the red bell pepper into 1 inch pieces. Slice the red onion into 8 wedges, leaving the root end slightly attached so each wedge holds together.

Place the sweet potato cubes, pepper pieces, and onion wedges in a large mixing bowl. Drizzle with 1 tbsp neutral oil. Sprinkle with 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well until all the vegetables are evenly coated with oil and spices. Set aside.

Step 4: Cut and marinate the tofu

Unwrap the pressed tofu and pat it dry. Cut it into 3/4 inch cubes (or rectangles, if you prefer). Place the tofu pieces in a medium bowl (you can reuse the marinade bowl if it is large enough) and pour the smoky peanut marinade over the tofu.

Gently toss with a spatula or your hands until every piece is well coated. The marinade should cling thickly to the tofu. If it seems too thick to spread, you can drizzle in another spoonful of warm water. Let the tofu sit in the marinade for at least 5–10 minutes while you get the sheet pan ready; longer is fine if you have the time.

Step 5: Arrange on the sheet pan and bake

Transfer the seasoned vegetables to the prepared sheet pan, spreading them out in an even layer, leaving some space for the tofu. Add the marinated tofu pieces to the pan, spacing them out so they are not touching too closely; good airflow helps them brown and crisp.

Sprinkle the remaining 1/4 tsp salt evenly over the tofu and vegetables. Place the pan in the preheated oven and bake for 30–35 minutes, until the sweet potatoes are tender and lightly caramelized and the tofu is browned with crisp edges.

At about the 15–18 minute mark, remove the pan and carefully flip the tofu pieces and stir the vegetables with a spatula. Spread everything back into a single layer before returning the pan to the oven for the remainder of the cooking time.

Step 6: Whisk the chili-lime peanut glaze

While the tofu and vegetables roast, prepare the glaze. In a small bowl, whisk together the peanut butter, lime juice, soy sauce, maple syrup, and chili-garlic sauce or sriracha.

Whisk until smooth, then slowly add 2–4 tbsp warm water, a tablespoon at a time, until you have a silky, drizzleable consistency similar to heavy cream. Taste and adjust to your liking: more lime for tang, more syrup for sweetness, more chili for spice, or a splash of soy sauce for extra savoriness. Set aside until the sheet pan comes out of the oven.

Step 7: Finish, garnish, and serve

Once the tofu is deeply golden and the sweet potatoes are tender when pierced with a fork, remove the sheet pan from the oven. While everything is still hot, drizzle generously with the chili-lime peanut glaze. You can drizzle it all over the pan or reserve some to serve on the side for dipping.

Sprinkle the chopped roasted peanuts, cilantro, and green onions over the top for crunch and freshness. Serve the smoky peanut-butter baked tofu and sweet potatoes over warm rice or quinoa, with lime wedges on the side for squeezing.

Serve immediately while hot for the best texture, making sure each plate gets a mix of tofu, sweet potato, peppers, and onion plus an extra spoonful of glaze if desired.

Pro Tips

• Pressing tofu is key: Do not skip the pressing step; removing moisture lets the tofu absorb more marinade and crisp up instead of steaming.
• Cut vegetables evenly: Keep sweet potato cubes around 1/2 inch so they cook at the same speed as the tofu. Larger chunks will take longer and may stay firm in the center.
• Do not overcrowd the pan: If your sheet pan is small, divide between two pans. Crowding traps steam and prevents browning.
• Adjust heat to your taste: For mild heat, use a small amount of chili-garlic sauce and skip the chipotle or cayenne. For extra spicy, include both and add red pepper flakes at the end.
• Rewarm the glaze if needed: Peanut sauces can thicken as they sit. If the glaze becomes too thick, whisk in a splash of warm water just before serving.

Variations

• Different vegetables: Swap some or all of the sweet potato for butternut squash, carrots, or parsnips. Broccoli or Brussels sprouts are also excellent additions; cut them into bite-sized pieces and roast alongside the tofu.
• Extra smoky flavor: Add 1/4–1/2 tsp liquid smoke to the smoky peanut marinade for a more pronounced barbecue-style flavor, or sprinkle a little more smoked paprika over the pan before roasting.
• Nut-free version: Substitute a creamy sunflower seed butter or tahini for the peanut butter. Taste and adjust the lime and maple syrup, as these butters can be slightly more bitter than peanut butter.

Storage & Make-Ahead

Store leftover tofu, vegetables, and any remaining glaze in separate airtight containers in the refrigerator for up to 4 days. The tofu and vegetables can be reheated on a sheet pan in a 375°F (190°C) oven for 10–12 minutes, or in a skillet over medium heat, until warmed through and slightly re-crisped. The peanut glaze will thicken in the fridge; thin it with a spoonful of warm water and whisk until smooth before drizzling.

For meal prep, you can press and cube the tofu, chop the vegetables, and stir together both the smoky marinade and the glaze up to 24 hours in advance. Store each separately in the fridge. When ready to cook, toss the tofu with the smoky marinade, season the vegetables, and roast as directed.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without rice or quinoa, but including glaze and garnishes): about 480 calories, 21 g protein, 44 g carbohydrates, 24 g fat, 7 g fiber, and 750 mg sodium. Exact values will vary based on brands used, portion sizes, and optional sides.