Sheet Pan Butter Tofu Bowls (Gluten-Free & Vegan)

Gluten-Free • Vegan • Dump & Bake

These Sheet Pan Butter Tofu Bowls are everything I love about an easy weeknight dinner: crispy roasted potatoes, golden tofu, cauliflower and peppers, all topped with a creamy, rich butter tofu sauce. And the best part? Everything cooks using just two sheet pans (and 1 saucepan 😉 )

The potatoes roast on one pan while the tofu, cauliflower and peppers roast on the other. While they’re in the oven, you can quickly whip up the creamy coconut butter tofu sauce on the stovetop.

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Why You'll Love This Recipe

✅ Everything cooks on two sheet pans

✅ Creamy, flavour-packed butter tofu sauce

✅ Crispy roasted potatoes

✅ Packed with tofu and vegetables

✅ Vegan and gluten-free

✅ Easy enough for a weeknight dinner

Kitchen Tools You'll Need (optional, but helpful!)

• 2 large baking sheets

• Parchment paper

• Large mixing bowl

• Small bowl or jar

• Cutting board

• Sharp knife

• Measuring cups & spoons

Ingredient Notes

• Potatoes: Yukon Gold potatoes work especially well, but red or russet potatoes can also be used. Cut them into small, evenly sized cubes so they roast evenly and get crispy.

• Tofu: Firm tofu works best for this recipe. Press it before cubing or tearing it into chunks so it gets golden and crispy in the oven.

• Cauliflower: Cauliflower roasts beautifully alongside the tofu and adds a delicious roasted texture to the bowls.

• Bell pepper: Any colour of bell pepper works. Slice it into larger pieces so it doesn't overcook while the tofu roasts.

• Coconut milk: Full-fat coconut milk makes the butter tofu sauce rich and creamy. Shake the can well before using.

• Green peas: Add the peas near the end of cooking the sauce so they stay bright and fresh.

• Vegan butter: A little vegan butter stirred into the warm sauce gives it that rich, buttery finish.

Frequently Asked Questions

❓Can I use a different type of potato?

Yes! Yukon Gold, red potatoes or russet potatoes all work well. Just cut them into small, evenly sized cubes so they cook evenly.

❓Can I use different vegetables?

Absolutely! You can swap the cauliflower or bell pepper for other vegetables that roast well, such as broccoli, zucchini or carrots. Keep the pieces relatively similar in size so everything cooks evenly.

❓Can I use ground ginger instead of fresh ginger?

Yes! You can use ½ teaspoon of ground ginger in place of the 1 teaspoon of fresh grated ginger.

❓Can I make the butter tofu sauce ahead of time?

Yes! The sauce can be made ahead of time and stored in the refrigerator for several days. Reheat it gently on the stovetop and add a splash of vegetable stock if it needs to be loosened.

❓Can I make this recipe ahead of time?

Yes! The roasted potatoes, tofu and vegetables can be stored in the refrigerator for several days. Store the sauce separately and reheat everything before serving.

❓Is this recipe gluten-free?

Yes! This recipe is naturally gluten-free. As always, check the labels on your vegetable stock, spices and other packaged ingredients to make sure your specific products are gluten-free.

More Easy Dinner Ideas

• Butter Tofu Sheet Pan

• Sheet Pan Harvest Bowl

• Tofu Pesto Pasta Bake

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⭐ Sheet Pan Butter Tofu Bowls ⭐

Ingredients

Spice Mixture

• 3 tbsp curry powder

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp paprika

• 1 tbsp turmeric

• 1 tbsp nutritional yeast

• Pinch of salt & pepper

  
  

For the Potatoes

• 4 cups Yukon Gold potatoes, cut into small cubes

• 1 tbsp olive oil

• 1–2 tbsp Spice Mixture

  
  

For the Tofu & Vegetables

• 1 block firm tofu, pressed and cubed or torn into chunks

• 2 cups cauliflower florets

• 1 bell pepper, sliced

• 1–2 tbsp olive oil

• 1–2 tbsp Spice Mixture

  
  

For the Butter Tofu Sauce

• 3 tbsp tomato paste

• 2 garlic cloves, minced

• 1 tsp grated fresh ginger or ½ tsp ground ginger

• 1 tbsp rice vinegar

• 1 can full-fat coconut milk

• ½ cup vegetable stock

• 2 tbsp vegan butter

• Remaining Spice Mixture

• 1 cup green peas (to be added near the end)

  
  

Directions

1. Preheat oven to 425°F (220°C) and line two large baking sheets with parchment paper.

2. Make the Spice Mixture. Add the curry powder, garlic powder, onion powder, paprika, turmeric, nutritional yeast, salt and pepper to a small bowl and stir until well combined. Set aside.

3. Peel and cube the potatoes. Place them on the first baking sheet and drizzle with olive oil. Sprinkle with 1–2 tbsp of the Spice Mixture. Toss to coat and spread into an even layer.

4. Place the potatoes in the oven and roast for 35–50 minutes, tossing halfway through.

5. Add the tofu, cauliflower and bell pepper to a large bowl. Drizzle with olive oil and sprinkle with 1–2 tbsp of the Spice Mixture. Toss until evenly coated, then spread everything evenly across the second baking sheet.

6. After the potatoes have been roasting for 25 minutes, place the second baking sheet in the oven. Roast the tofu and vegetables for 20 minutes, tossing halfway through, until the tofu is golden and the vegetables are roasted.

7. While everything is roasting, make the butter tofu sauce. Add the tomato paste, garlic, ginger, rice vinegar, coconut milk, vegetable stock, vegan butter and remaining Spice Mixture to a small saucepan. Whisk until smooth and bring to a gentle boil. Reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the sauce is creamy and slightly thickened.

8. Stir in the green peas and simmer for 1–2 more minutes, until warmed through.

9. Dish up your bowl! Add the roasted potatoes, tofu and vegetables, then generously spoon the creamy butter tofu sauce over everything. Serve and enjoy!