Vegan Ease, a food journeyWhat’s for dinner?
← The recipe box

Sheet-pan dinner

Tray Bien: Sheet-Pan Harissa Tofu and Summer Vegetables

35 minutes · Easy · Serves 4

Sheet-pan harissa tofu with roasted zucchini, red pepper, red onion and cherry tomatoes on a serving platter

Crisp-edged tofu and colourful summer vegetables roast together under a bright, gently spicy harissa-lemon glaze for a dinner with one pan and plenty of personality.

Grab this

  • 450 g extra-firm tofu, pressed and cut into 2 cm cubes
  • 1 medium zucchini (about 300 g), cut into thick half-moons
  • 1 red bell pepper, cut into bite-size pieces
  • 1 small red onion, cut into thick petals
  • 250 g cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons vegan harissa paste
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon maple syrup
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped flat-leaf parsley
  • 4 lemon wedges, for serving

Do this

  1. Heat the oven to 220°C (425°F) and line a large rimmed sheet pan with parchment paper.
  2. Pat the pressed tofu dry. Add it to the pan with the zucchini, bell pepper, onion and cherry tomatoes.
  3. Whisk the olive oil, harissa, lemon juice, maple syrup, cumin, salt and pepper in a small bowl until smooth.
  4. Pour the glaze over the tofu and vegetables. Toss gently, then spread everything in one uncrowded layer with the cut sides of the tofu touching the pan where possible.
  5. Roast for 15 minutes. Turn the tofu and stir the vegetables, then roast for 10 to 12 minutes more, until the tofu edges are crisp and the tomatoes have begun to burst.
  6. Sprinkle with parsley and serve immediately with lemon wedges. Spoon any bright pan juices over each portion.

Easy swaps

  • For less heat, replace half or all of the harissa with tomato paste and add a pinch of smoked paprika.
  • Yellow squash or small eggplant can replace the zucchini in the same quantity.
  • Soy allergen: tofu contains soy. For a soy-free version, use 500 g cooked, well-drained butter beans and begin checking after 20 minutes because beans brown faster.
  • Check the harissa label for allergens and confirm it contains no dairy or honey; brands vary in heat and salt.
  • For an oil-reduced version, use 1 tablespoon olive oil plus 1 tablespoon vegetable broth, understanding that the tofu will be less crisp.

Estimated per serving

Nutrition at a glance

Calories
245
Fat
14g
Saturated fat
2g
Carbohydrates
18g
Fibre
5g
Sugars
9g
Protein
17g
Sodium
480mg

Tofu supplies most of the protein, while the mixed vegetables contribute fibre and a range of colourful plant compounds.

Estimates vary with ingredient brands, substitutions and serving size.