If you are craving a vibrant, flavorful dish that’s both nourishing and incredibly simple to make, you’re going to love this Quick & Easy Hawaiian Tofu Sheet Pan (Vegan) Recipe. It brings together the sweet tang of pineapple, the savory depth of a homemade soy-maple glaze, and the satisfying texture of crispy roasted tofu all on one pan—making it a glorious weeknight meal that packs a punch without hours in the kitchen. Whether you’re a seasoned vegan or just diving into plant-based cooking, this recipe is a fun, colorful, and delicious way to brighten up your dinner table.
Ingredients You’ll Need
The beauty of this sheet pan dish lies in its simplicity and the careful balance of fresh, wholesome ingredients. Each one plays a key role: the tofu provides hearty protein and a satisfying chew, the pineapple chunks introduce vibrant sweetness, and the colorful bell peppers and red onions add crunch and depth. Together, these ingredients create a harmony of textures and flavors that will keep you coming back for more.
- Extra-firm tofu, 2 blocks: The perfect protein base that crisps up beautifully when roasted.
- Pineapple chunks, 1 1/2 cups: Juicy and sweet, they bring that classic Hawaiian vibe to every bite.
- Red bell pepper, chopped: Adds a pop of color and natural sweetness.
- Green bell pepper, chopped: Offers fresh, slightly earthy flavor and crunch.
- Small red onion, chopped: Provides a mild pungency and subtle sweetness when roasted.
- Oil, 2 tbsp: Helps everything brown perfectly and keeps the tofu crispy.
- Soy sauce or tamari, 1/4 cup: Adds savory umami richness to the sauce.
- Maple syrup or brown sugar, 2 tbsp: Natural sweeteners that balance the salty and tangy notes.
- Pineapple juice, 2 tbsp: Boosts the fruity depth and moistens the tofu.
- Rice vinegar, 1 tbsp: Gives a gentle acidity that brightens the glaze.
- Garlic cloves, minced, 2: Essential aromatic that enhances every flavor.
- Grated ginger, 1 tsp: Adds a warm, zesty kick that complements the tropical elements.
- Cornstarch, 1 tsp (optional): Helps thicken the sauce if you prefer it more glaze-like.
- Sesame seeds (for garnish): Adds a toasty nutty crunch and visual appeal.
- Green onions (for garnish): Fresh, sharp bite for the finishing touch.
How to Make Quick & Easy Hawaiian Tofu Sheet Pan (Vegan) Recipe
Step 1: Prepare Your Oven and Sheet Pan
First up, preheat your oven to 425°F. This high heat is key to getting those beautiful caramelized edges on both tofu and veggies. Line your sheet pan with parchment paper or a silicone mat to keep things from sticking and simplify cleanup—trust me, you’ll be glad you did!
Step 2: Combine Tofu, Pineapple, and Vegetables
Cube the extra-firm tofu into bite-sized pieces and add it to your lined sheet pan. Then, add in the pineapple chunks, and chopped red and green bell peppers along with the red onion. This mix is going to roast up into a sweet-savory tropical feast with a satisfying medley of textures.
Step 3: Whisk the Luscious Sauce
In a small bowl, whisk together soy sauce or tamari, maple syrup or brown sugar, pineapple juice, rice vinegar, minced garlic, grated ginger, and optional cornstarch. This is the magic elixir that will coat the tofu and veggies with that wonderful balance of sweet, tangy, and savory flavors.
Step 4: Toss Everything Together
Pour the sauce evenly over the tofu and vegetables on the sheet pan. Then gently toss everything to coat every piece in the sauce. Spread the mixture out in an even layer so each ingredient roasts perfectly and gets those irresistible crispy edges.
Step 5: Roast to Perfection
Place the sheet pan in the oven and roast for 20 minutes. After that, give everything a good stir to ensure even cooking, then roast for another 10 to 15 minutes. You’re aiming for golden, caramelized tofu and tender, slightly charred veggies and pineapple.
Step 6: Garnish and Finish
Once out of the oven, sprinkle toasted sesame seeds and chopped green onions over the top. These little finishing touches add delightful crunch and a fresh burst of flavor that takes this dish to the next level.
Step 7: Serve it Up
Serve warm and enjoy immediately for the best texture and flavor. This sheet pan meal can be eaten on its own or with your favorite sides.
How to Serve Quick & Easy Hawaiian Tofu Sheet Pan (Vegan) Recipe
Garnishes
Besides the sesame seeds and green onions included in the recipe, feel free to add some crushed macadamia nuts or a sprinkle of toasted coconut flakes to amplify that tropical flair. Fresh cilantro or a squeeze of lime juice also bring vibrant brightness that pairs beautifully with the rich glaze.
Side Dishes
This recipe pairs wonderfully with simple steamed jasmine rice or quinoa to soak up all those sweet-savory juices. For a lighter option, toss a crisp green salad with a tangy vinaigrette or serve alongside garlicky sautéed greens like spinach or bok choy.
Creative Ways to Present
For a fun twist, serve the Hawaiian tofu mixture over warm corn tortillas for quick vegan tacos or pile it on fluffy bao buns for a handheld delight. You can also transform it into a colorful bowl by layering the sheet pan ingredients over rice with a drizzle of sriracha mayo or vegan aioli for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the fridge for up to 3 days. The flavors develop even more, making for tasty next-day lunches or dinners you can quickly reheat.
Freezing
While fresh is best, you can freeze the roasted tofu and vegetable mixture in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge before reheating, as freezing may soften the vegetables slightly.
Reheating
To bring the crispiness back, reheat leftovers in a skillet over medium heat or on a baking sheet in the oven until warmed through and slightly crisp around the edges. Microwaving works in a pinch but won’t maintain the same texture.
FAQs
Can I use firm tofu instead of extra-firm?
Extra-firm tofu is best because it holds its shape during roasting and gets crispy on the outside. Firm tofu can work but may be softer and might not crisp up as well.
Is this recipe gluten-free?
Yes! Just be sure to use tamari or a gluten-free soy sauce alternative to keep it gluten-free without sacrificing flavor.
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple chunks add a lovely bright sweetness and juicy texture. Just be sure they’re cut into bite-sized pieces for even roasting.
What if I don’t have cornstarch?
The cornstarch is optional and only used to thicken the sauce slightly. If you don’t have it, the glaze will be a bit thinner but still delicious.
Can I double the recipe for more servings?
Definitely! Just use a larger sheet pan or two pans to ensure everything roasts evenly. The sauce quantities scale up perfectly as well.
Final Thoughts
This Quick & Easy Hawaiian Tofu Sheet Pan (Vegan) Recipe is one of those rare dishes that’s as satisfying to eat as it is easy to prepare. It’s bursting with flavor, vibrant in color, and flexible enough to suit many tastes and occasions. Whether you’re feeding family or meal prepping for the week, this recipe promises smiles and full bellies with very little fuss. Give it a try—you might just find your new favorite go-to vegan dinner.
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Quick & Easy Hawaiian Tofu Sheet Pan (Vegan) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Hawaiian-Inspired
- Diet: Vegan
Description
This Quick & Easy Hawaiian Tofu Sheet Pan recipe is a delightful vegan dish that balances sweet and savory flavors perfect for a weeknight meal. Featuring tender cubes of extra-firm tofu roasted with pineapple chunks, vibrant bell peppers, and red onion, all coated in a tangy-sweet sauce made from soy sauce, maple syrup, pineapple juice, and garlic. Roasted to perfection on a single sheet pan, this dish is simple to prepare and bursting with tropical flavor and satisfying textures.
Ingredients
Tofu & Vegetables
- 2 blocks extra-firm tofu, cubed
- 1 1/2 cups pineapple chunks
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 2 tbsp oil
Sauce
- 1/4 cup soy sauce or tamari
- 2 tbsp maple syrup or brown sugar
- 2 tbsp pineapple juice
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch (optional)
Garnish
- Sesame seeds
- Green onions
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or a silicone baking mat for easy cleanup.
- Combine Tofu, Pineapple, and Vegetables: Place the cubed tofu, pineapple chunks, chopped red and green bell peppers, and chopped red onion onto the prepared sheet pan.
- Make the Sauce: In a bowl, whisk together soy sauce or tamari, maple syrup or brown sugar, pineapple juice, rice vinegar, minced garlic, grated ginger, and cornstarch if using. This will create a flavorful glaze for the tofu and vegetables.
- Coat the Ingredients: Pour the sauce evenly over the tofu and vegetable mixture on the sheet pan. Toss gently to ensure everything is well coated and spread the ingredients out in a single layer for even roasting.
- Roast the Mixture: Place the sheet pan in the preheated oven and roast for 20 minutes. After 20 minutes, stir the mixture to turn the tofu and vegetables, then return to the oven and roast for an additional 10 to 15 minutes until tofu is golden and vegetables are tender.
- Garnish: Remove from the oven and sprinkle with sesame seeds and sliced green onions for added flavor and crunch.
- Serve Warm: Serve the Hawaiian tofu warm as a main dish, perfect over steamed rice or your favorite grain.
Notes
- For extra crispiness, press tofu for 15-20 minutes before cubing to remove excess moisture.
- Cornstarch in the sauce is optional but helps to thicken the glaze and create a nice coating.
- You can swap bell peppers with other vegetables like zucchini or snap peas depending on preference.
- This dish is great for meal prep and reheats well in the oven or on the stovetop.
- Use gluten-free tamari to make this recipe gluten-free.
