One of my favorite places in the world is New Orleans. Louisiana is full of history, music, soul, and is home to some of the best food I’ve ever tasted. But if you’re a vegetarian, these options can feel a little limited. That’s why I’m excited to introduce our Sheet Pan Cajun Tofu and Vegetables so you can bring that NOLA vibe into your very own kitchen. This recipe was inspired by one of my best friends, Ashley. She’s vegan, lived in New Orleans, and helped me fall in love with one of the greatest cities in the world.
When I think of classic NOLA eats, dishes like jambalaya, po’boys, and gumbo come to mind (psst… check out our gumbo recipe!). This recipe is a one-pan, budget-friendly, low-stress, flavor-packed dream I just can’t seem to get enough of. I love using tofu coated in cornstarch as it gets super crispy and, because it’s like a little sponge, soaks up all that bold Cajun seasoning and spice like you wouldn’t believe. I’ve roasted it alongside bell peppers, onions, and potatoes, so I get a complete meal without any fuss. To bring those Cajun boil vibes home, everything gets drizzled on a sweet and spicy butter sauce that makes it delectable and unforgettable. (Swap in non-dairy butter to make it fully vegan!)
To get that Cajun flavor profile, I used our homemade Cajun seasoning recipe and cut it in half, but added a little more salt and pepper. If you want to be able to whip up this recipe again in no time at all, make the full batch and stash half in the pantry. I love all things spicy, so just a heads up, this dish does have a bit of a kick. Feel free to modify to your spice preference.
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Gather your ingredients and preheat the oven: Gather and prepare all the ingredients. Preheat the oven to 425°F and line a sheet pan with parchment paper. I cooked this sheet pan meal at a high heat, 425°F, because I wanted to roast the veggies and get the tofu crispy.
Make the seasoning: In a small bowl, combine 1 tsp paprika, ½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne, ½ tsp salt, and ½ tsp pepper to make the Cajun seasoning. Set it aside while you complete the next few steps.
Prepare the tofu: Slice one block of tofu in half lengthwise and lay it flat on top of several layers of paper towels or a tea towel. Cover the tofu with additional paper towels or use a tea towel to wrap the tofu and gently press out the moisture. Use a weighted sheet pan, books, or a heavy cutting board and place it on top to squeeze out more of the moisture. I like to let the tofu sit like this for at least 10 minutes. This will help the tofu absorb more flavor.
Once the tofu is drained, pat it dry and then cut it into ½ -1″ cubes. Place the cubes in a medium-sized bowl and gently mix with 1 tbsp of soy sauce. Tofu is delicate, and I wanted to be gentle, so I chose a rubber spatula.
Next, drizzle and fold the tofu in 1 Tbsp vegetable oil. Then, fold the tofu in 1 Tbsp cornstarch and half the Cajun seasoning. Don’t skip the cornstarch; this helps make the tofu crispier.
Spread the tofu cubes out on one side of the sheet pan in an even layer.
Prepare the potatoes: Add 3 cups cut potatoes into the same bowl and toss in 1 Tbsp vegetable oil and the remaining Cajun seasoning.
Place the potatoes on the other half of the sheet tray, also in an even, flat layer. Do not clean out the bowl.
Bake: Place the pan in the preheated oven and cook for 25 minutes. While cooking, place the 2 bell peppers and onion in the same bowl. Toss with the remaining oil and set aside.
After 25 minutes, flip the tofu. I used tongs for precision. Add the bell peppers and onion to the side with the potatoes. Toss them all together, then spread the vegetables and potatoes out in an even, flat layer.
Cook for an additional 25 minutes until the veggies are tender.
Make the butter drizzle: Remove the sheet pan from the oven. In a small bowl, whisk 2 Tbsp butter, ½ Tbsp brown sugar, and ½ Tbsp hot sauce until the sugar dissolves.
Drizzle this butter mixture over the tofu and veggies, tossing gently so they are well coated.
Serve: Serve the tofu and veggies and enjoy.
Though I’ve got myself covered with protein, veggies, and some carbs, I still like to round out the meal with something extra. I usually start with either a cozy bowl of butternut squash soup or a crisp Caesar salad for a fresh contrast. And when it comes to dessert, it’s always a tough call—more often than not, I’m torn between a slice of rich chess pie or a classic pecan pie to end the meal on a sweet note.
Store leftovers in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing cooked tofu as the thawing process can make the texture dry and chewy. You can, however, freeze the uncooked tofu. This actually helps it absorb marinades and sauces better by leaving air pockets from the ice crystals after it thaws.
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