This delicious and easy sheet pan Moroccan Spiced Tofu and Vegetables comes together in under an hour – excluding tofu marinade time. The spice blend is so good! With spices like warm cinnamon, ginger, and clove, you may want to double the spice recipe just to have some on hand. Flavorful tofu, tender sweet potatoes, and juicy cherry tomatoes round out this one-pan protein-packed dinner. I hope you like it as much as we do!

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When I was younger, I was completely obsessed with infomercials. I remember this one guy who sold some kind of oven that you could “set it and forget it!” For me, sheet pan dinners are the grown-up, less kitschy, but decidedly just as easy version of set it and forget it.

Moroccan spiced tofu sheet pan bake - spices and cilantro on cutting board

This Moroccan Spiced Tofu and Vegetables is gluten-free, full of healthy protein, packed with good for you veggies, can easily be portioned out for make-ahead meal prep, and is just dang delicious to boot.

Ingredients in this healthy sheet pan Moroccan Spiced Tofu

A good sheet pan dinner has to have a lot going on to make everyone’s mouth do happy dances and come back for more. Tender sweet potatoes with just a little crisp on the edges, juicy tomatoes, and firm carrots make every bite a little party. Adding a drizzle of cool vegan yogurt and some fresh cilantro really brings everything together.

Moroccan spiced tofu sheet pan bake - vegetables and tofu going into oven

To make this recipe you will need:

  • 1 block extra firm tofu. Press the tofu well before making the marinade, and be sure to allow for an hour or more marinade time. I will sometimes press the tofu the day before, and let it hang out in the fridge in the marinade overnight. With tofu, more time = more deliciousness!
  • Sweet potato
  • Carrots
  • Onion
  • Cherry tomatoes
  • The very amazing Moroccan spice mix: cumin, cinnamon, clove, ginger, and paprika.
  • Fresh cilantro
  • Plain, unsweetend, vegan yogurt
  • lemon juice
Moroccan spiced tofu sheet pan bake - veggies out of oven

This is so stinking good, and excluding marinade time, is ready in under an hour. Um, yes, please!!

Meal Prep this easy Sheet Pan recipe

  1. Once everything is cooked according to the instructions below, allow to cool completely. In 4 meal prep containers, portion rice, and divide the sheet pan dinner equally among them.
  2. Add a drizzle of the yogurt, some fresh cilantro, and a lemon slice to make it fancy.
  3. This stays well in the refrigerator in sealed containers for up to 4 days!
Moroccan spiced tofu sheet pan bake - overview best picture

If you make this sheet pan Moroccan tofu and vegetable recipe, let me know! Tag #vegans_for_dinner on Instagram. Thank you so much!

Moroccan spiced tofu sheet pan bake - tofu bite
Moroccan spiced tofu sheet pan bake - overview finished 2

Sheet Pan Moroccan Spiced Tofu Bake

sonia.h.merkel
Delicious and easy, this Sheet Pan Moroccan Spiced Tofu Bake is loaded with marinaded tofu and delicately spiced sweetpotatos and tomatoes. Serve with rice and a drizzle of vegan yogurt for a dinner so good, everyone will be going back for seconds.
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Prep Time 15 minutes
Cook Time 40 minutes
Tofu Marinade 1 hour
Course Main Course

Ingredients
  

Tofu Marinade

  • 1 Tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 Tablespoon olive oil
  • juice from half a lemon
  • 2 cups vegetable stock

Moroccan Spice Blend

  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon cinamon
  • ½ teaspoon ginger
  • ¼ teaspoon ground clove
  • 1 teaspoon salt
  • 1 teaspoon pepper

The Rest

  • 1 block extra firm tofu pressed and cut into 1/2 inch cubes
  • 3 sweet potatoes peeled and cut into 1/2 inch cubes
  • 3 carrots peeled and cut into about 1/2 inch cubes
  • 1 onion cut into 1/2 inch pieces
  • 1 cup cherry tomatoes

Instructions
 

Prepare the tofu

  • Drain the water from the tofu block, wrap it in a clean dish towel, and set something flat and heavy onto it for about 15 minutes while you mix up the spice mix and marinade. I often use a cold cast iron skillet, cookbooks, or a full (cold) teapot.
  • Make the marinade. Add all marinade ingredients to a medium sized mixing bowl. Mix well.
  • When the tofu is done being pressed, cut into 1/2 inch cubes and add to the marinade bowl. Toss gently so it doesn't break. Cover and set in the refrigerator for at least an hour.

Make the spice blend

  • Place all of the Moroccan spice blend ingredients into a small bowl and set aside. This makes more than enough since this recipe only uses about 3/4 of the spice blend. I saved the rest and put on popcorn the next day.

Prepare the rest

  • After the tofu has been marinading for about 30 minutes or so, start to prepare the rest of the dinner. Peel and cube the sweet potatoes and carrots, and cube the onion.
  • Set the oven temperature to 400 degrees Ferinheight. I like to use the convect function for roasting if that is available to you.
  • Line a large baking sheet with parchment paper and add the veggies. Toss in 1 Tablespoon of olive oil. Sprinkle about 3/4 of the Moroccan spice blend onto the veggies and mix with hands.
  • Remove tofu from the marinade and place it onto the baking sheet.
  • Bake, checking to turn once or twice, for 30 to 40 minutes, or until the vegetables are fully cooked and the tofu has firmed up and gotten a little crispy.
  • Serve with rice, cilantro, and a drizzle of vegan yogurt.
Keyword Dinner, Gluten Free, Vegan