Tofu & Veggie Sheet Pan with Peanut Gochujang Sauce

If you’re looking for a flavorful, no-fuss weeknight dinner, this Tofu Veggie Sheet Pan with Peanut Gochujang Sauce will hit the spot. It’s loaded with colorful vegetables, baked until tender-crisp, and drizzled with a creamy, spicy-sweet sauce that’s both nourishing and satisfying.

Perfect for busy weeknights, meal prep, or when you just want something healthy without spending hours in the kitchen.

Why You’ll Love This Recipe:

• Easy sheet pan dinner = less cleanup.

• Balanced nutrition with plant-based protein, healthy fats, and fiber.

• Meal prep friendly – the sauce keeps in the fridge for up to 5 days.

Why This Recipe Supports Brain & Mental Health

• Protein from tofu + peanut butter helps stabilize blood sugar for sustained energy and focus.

• Colorful veggies like broccoli, carrots, bell peppers, and cabbage provide antioxidants and phytonutrients that reduce inflammation and support brain health.

• Healthy fats from peanut butter and sesame oil help your brain absorb fat-soluble vitamins and keep you fuller for longer.

• Ginger and garlic support gut health, which is closely linked to mood and mental well-being.

Tofu & Veggie Sheet Pan with Peanut Gochujang Recipe

Servings: 4 | Prep Time: 15| Cook Time: 25

Ingredients

For the sheet pan:

• 1 block extra firm tofu, pressed and cubed

• 2 cups broccoli florets

• 2 cups chopped carrots

• 1 red bell pepper, chopped

• 2 cups shredded purple cabbage

• 2 tbsp avocado oil (or other neutral oil)

• 1 tsp garlic powder

• 1 tsp ground ginger

For the peanut gochujang sauce:

• 1/4 cup peanut butter

• 2–3 tsp gochujang (adjust for spice level)

• Juice of 2 limes

• 1 tbsp tamari or low sodium soy sauce

• 1 tsp maple syrup

• 1-inch cube fresh ginger, peeled

• 2 cloves garlic

• 1/2 tsp toasted sesame oil

• 2–4 tbsp water, to thin

Instructions

1️⃣ Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.

2️⃣ Toss the veggies and tofu in avocado oil, garlic powder, and ground ginger until well coated. Spread evenly on the baking sheet.

3️⃣ Bake for 25–30 minutes, flipping halfway, until veggies are tender and tofu is golden.

4️⃣ Make the sauce: In a blender or using an immersion blender, combine peanut butter, gochujang, lime juice, tamari, maple syrup, ginger, garlic, sesame oil, and water. Blend until smooth and creamy. Adjust water for desired thickness.

5️⃣ Serve: Plate the roasted veggies and tofu over soba noodles, brown rice, or quinoa. Drizzle with sauce and top with sesame seeds or fresh herbs if desired.

Tips & Variations:

• For extra crunch, sprinkle roasted peanuts or cashews on top.

• Make it gluten-free by using certified gluten-free tamari and soba noodles.

• Add other seasonal veggies like zucchini, snap peas, or mushrooms.

Meal Prep Tips

• Make a double batch of sauce and store in the fridge for up to 5 days.

• Pre-chop veggies in the morning so all you need to do is toss and bake at dinner.

• Swap veggies for what’s in season—cauliflower, zucchini, or snap peas work well too.

Nutrition Focus

This meal is naturally gluten-free (if you use tamari and GF grains), dairy-free, and can be made entirely plant-based. It provides a balanced combination of protein, complex carbs, fiber, and healthy fats—exactly what your brain and body need to thrive.

If you make this recipe, I’d love to see it! Snap a photo, tag me @growingmindsnutrition on Instagram, and use the hashtag #GrowingMindsEats so I can cheer you on in your healthy cooking journey.

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