Sheet Pan Ginger Sesame Tofu & Vegetables (Easy, WW-Friendly)

If you love the flavors of a good stir-fry but don’t love standing at the stove, this Sheet Pan Ginger Sesame Tofu and Vegetables is a great alternative.

Everything roasts together on one pan—crispy-edged tofu, tender vegetables, and a flavorful ginger-sesame sauce—so you can get dinner in the oven and move on with your evening.

It’s simple, satisfying, and perfect for a light, plant-based meal.

Why You’ll Love This Recipe

• No stir-frying required
• One pan = easy cleanup
• Naturally vegetarian (and easily vegan)
• Big flavor from a simple marinade
• Great for a quick dinner for two

Ingredients & Substitutions

• Firm tofu (drained and patted dry) – Holds its shape and absorbs flavor well. Extra-firm tofu works too and will be slightly firmer.
• Fresh ginger, finely chopped – Adds warmth and depth. Jarred works too. If needed, substitute ½–1 teaspoon ground ginger.
• Garlic, finely chopped – Fresh is best, but jarred garlic works in a pinch.
• Soy sauce – Adds savory flavor. Use low-sodium if preferred, or tamari for gluten-free.
• Sesame oil – Provides that signature nutty flavor. A little goes a long way.
• Sriracha or chili paste – Adds heat. You can substitute red pepper flakes or a small minced chili.
• Orange zest – Brightens the dish. Lemon zest can be used if needed.
• Honey – Adds a touch of sweetness. For a vegan option, substitute maple syrup or agave.
• Rice vinegar – Balances the flavors. Apple cider vinegar can be used in a pinch.
• Mini sweet peppers (or sliced bell peppers) – Add color and sweetness. Any color bell pepper works well.
• Sugar snap peas – Provide crunch. Snow peas or trimmed green beans are great substitutes.
• Green onions, sliced– Add a fresh finish.
• Chopped cilantro (optional) – Adds brightness—totally optional if you’re not a fan.

Calories and WW Points

According to my calculations, each serving has just 160 calories and 3 WW Points

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)

How to Make Healthy Low Calorie Sheet Pan Roasted Tofu with Vegetables

Step 1: Gather and prepare all ingredients.

Step 2: Slice the tofu into 3/4-inch cubes and place in a medium sized bowl.

Step 3: In a separate bowl, stir together the ginger, garlic, soy sauce, sesame oil, sriracha, orange peel, honey and vinegar.

Pour 1/2 of it over the tofu and gently mix through. Marinate for 20 minutes or up to 1 day in the fridge.

Step 4: Heat the oven to 400F degrees. Line a baking pan with foil and spray the foil.

Step 5: Place the tofu on the foil and bake 10 minutes.

Step 6: While the tofu bakes, put the peppers and snap peas in a bowl and pour remaining marinade over them, mixing to thoroughly coat the vegetables. Add the vegetables to the baking pan, spreading them in 1 layer if possible. Bake for an additional 20 minutes.

Step 7: Remove from the oven and place in a serving dish. Sprinkle with the green onion and optional cilantro.

Recipe Tips & Notes

• Pat tofu dry well so it roasts instead of steams
• Don’t overcrowd the pan—use a large sheet pan for best results
• Marinating overnight gives the best flavor
• For extra crispiness, broil for 1–2 minutes at the end

Serving Suggestions

This dish is great as-is, or you can serve it with:

• Steamed rice or brown rice
• Rice noodles
• Cauliflower rice (for a lower-carb option)
• A simple fruit bowl (pineapple or melon) for a light dessert
• For a fancier ending, this broiled pineapple with candied ginger creme would be impressive.

Ways to Use Leftovers

• Reheat gently for an easy lunch
• Add to a grain bowl or salad
• Wrap in a tortilla for a quick veggie wrap

If you’ve made this Sesame Ginger Sheet Pan Tofu and Vegetables, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Frequently Asked Questions

Do I have to marinate the tofu overnight?
No—20 minutes works, but longer marinating gives more flavor.

How do I make tofu crispy?
Dry it well, don’t overcrowd the pan, and roast at high heat.

Can I make this oil-free?
You can reduce the oil, but a small amount helps with flavor and texture.

Is this recipe vegan?
Yes—just swap honey for maple syrup or agave.

Can I use other vegetables?
Absolutely—broccoli, mushrooms, or zucchini would all work well.

More WW-Friendly Vegetarian Recipes

If you enjoy this one, you might also like:

• Tomato Mushroom Zucchini Skillet
• Vegetarian Dumplings
• Miso-Sesame Green Beans
• Easy Asian Spaghetti Squash
• Skinny Marinated Portabello Mushroom Steaks
• Slow Cooker Acorn Squash with Mango Chutney
• WW One Pot Vegetable Chickpea Curry