Say goodbye to boring lunches with this Sheet Pan Buffalo Tofu Meal Prep recipe, where tofu gets a fiery makeover with a generous coating of spicy buffalo sauce! Crispy tofu cubes are oven-roasted with colorful vegetables and delicious yukon gold potatoes on a single sheet pan for added convenience, creating a meal that checks-in all the boxes. With its perfect balance of heat, flavor, and nutrition, we’re confident this one will become a regular in your meal prep routine. This recipe is also vegetarian and gluten-free.
Step Up Your Meal Prep Game!
Here are a few reasons why you should definitely include this recipe in your weekly meal prep routine:
- Effortless. Simplify your cooking routine! Simply toss tofu in buffalo sauce, then toss the veggies with olive oil and some spices, spread them out on a baking sheet, pop them in the oven, and voila—your meal prep is done for the week! No hard or complicated preparation steps, no-fuss. Done! (Just make sure to keep an eye on your timer as some ingredients have different baking time.)
- Nutrient-Rich. Dive head-on in a feast of flavor-bombing, wholesome ingredients, all bursting with essential nutrients. From the fiber-packed veggies to the protein-rich tofu and the energy-boosting potatoes, every component of this dish will make sure you have enough gas to finish your day without cravings.
- Plant-Powered Protein: Whether you are simply trying out the meatless Monday trend, are a vegetarian, or a full-on vegan soldier, embrace the goodness of plant-based protein with savory tofu coated in zesty buffalo sauce. Not only is it delicious, but it also supports muscle health and keeps you feeling full and satisfied longer. Just make sure to use plain vegan yogurt if are going the cruelty-free route, but you already know that, right!?
- Complete Meal Solution: Here’s a complete meal that’s packed with all the essential nutrients your body craves. With protein, carbs, and veggies all in one pan, you’ll save time on meal prep while ensuring a well-rounded and nutritious diet, knocking-out your taste buds in the process!
- Customizable: Personalize this recipe to suit your taste preferences and dietary needs. Whether you prefer extra spice (or spicy!), different veggies, or a variation in seasoning, the versatility of this dish makes it very adaptable. Browse the Recipe Variations section below for tons of creative ideas!
- Time-Saving: With minimal prep and cleanup this buffalo tofu sheet pan meal prep is an amazing time-saver. If you are the busy-type (I mean, who isn’t these days right?), this recipe is a real godsend. Stir, toss, bake, done! Tip: Make this recipe a double and freeze some for next week to prevent flavor boredom!
- Portion Control Made Easy: Say hello to perfectly portioned meals that take the guesswork out of serving sizes. With individual servings of tofu, veggies, and potatoes, you can effortlessly maintain a balanced diet and avoid overeating. PRO Tip: Use same size containers and a food scale to streamline the process.
Ingredients and Substitutions
Here is everything you need to make this Tofu Meal Prep recipe. The exact quantities, along with summarized recipe instructions, are written in the recipe card below.
- Tofu. We used firm tofu. You could also use extra-firm. I would not recommend using medium-firm or soft tofu as the thickness of the marinade will make the coating process almost impossible to achieve without crushing the tofu cubes into a scrambled mess!
- Fat-Free Plain Greek Yogurt. This is what we used as the base for the sauce for added protein. You could also use dairy-free plain yogurt for a 100% vegan version.
- Red Hot Sauce. You could use your favorite hot sauce if you prefer to do so. You can also adjust the amount of heat this way.
- Onion Powder. Part of the ranch spice mix.
- Garlic Powder. Part of the ranch spice mix.
- Dried Parsley. Part of the ranch spice mix.
- Dried Dill. Part of the ranch spice mix.
- Potatoes. We used small Yukon Gold potatoes as these are great for oven roasting. Yellow potatoes are best for baking.
- Bell Pepper. Roasted bell peppers offer a rich, caramelized flavor and tender texture. Could be replaced with another type of vegetable. Baking time will differ.
- Broccoli. Roasted broccoli offers a nice contrast: crisp edges and tender florets. Roasting also intensifies its natural sweetness, and develops an amazing nutty taste while also preserving its nutritional value. Pure gold. Could be replaced with another type of vegetable. Baking time will differ.
- Zucchini. Roasted zucchini brings a burst of flavor and texture to the table! When roasted, zucchini transforms into a tender yet slightly crispy piece of heaven, with its natural sweetness intensified and its edges caramelized to perfection. Could be replaced with another type of vegetable. Baking time will differ.
- Olive oil. With its rich, fruity flavor and silky texture, olive oil adds depth and complexity. Plus, it’s packed with heart-healthy fats and antioxidants, making it not just delicious, but nutritious too! You may replace with your favorite oil.
Step by Step Instructions
1. Preheat your oven to 400F.
2. Whisk together the plain Greek yogurt, Red Hot Sauce, garlic powder, onion powder, dill, and parsley until smooth. The texture of the sauce should be thick. Here are pictures of my Buffalo Chicken Meal Prep Bowls which use the same sauce:
3. Drain and pat the tofu using a clean towel. Cut the tofu blocks into 3/4 inch cubes and place them in a large bowl. Pour the sauce on top of the cubes and evenly coat them using your hands or a soft tool to make sure they don’t break apart. Set aside to marinate.
4. Wash the the small yukon gold potatoes, cut them in half and toss them in a mixture of olive oil, garlic powder, onion powder, dill, and parsley using a large mixing bowl.
5. Line a large baking sheet with parchment paper and lay the potatoes evenly on top of it while leaving at least an inch of space between each piece to ensure even caramelization. Here is an example from a previous recipe:
6. Bake the halved potatoes for 25 minutes.
7. After 25 minutes, remove the pan from the oven and push the potatoes to one side of the pan and place the tofu cubes on the other side while making sure they do not touch each other so they get a nice brown crust. Bake for an additional 20 minutes.
8. Wash the veggies. Seed the bell peppers and cut them into 1 inch pieces. Cut the broccoli into florets. Cut the zucchinis into 1/2 inch slices. In the same bowl used for potatoes, toss the veggies with olive oil.
9. After 20 minutes, remove the sheet pan from the oven and mix the vegetables with the potatoes evenly and push to one side. At this point in the recipe you want the veggies and potatoes to touch each other. Keep the tofu cubes separated on the other side of the sheet. Bake for 10-15 more minutes, or until the vegetables have achieved desired consistency.
10. Remove from the oven. Sprinkle with some fresh parsley and allow for the meal to cool off before transferring to your meal prep containers. This recipe is also perfect as an easy weeknight dinner!
Recipe Tips and Tricks
Here are some tips and tricks and some optional suggestions to improve this recipe:
- Remove Tofu Moisture: Press your tofu before baking to remove excess moisture, ensuring a firmer texture and better absorption the marinade and seasonings.
- Marinating the Tofu: Let your tofu marinate for at least 30 minutes, or overnight if possible, to infuse it with flavor and create a deliciously seasoned final product.
- Veggie Variety: Prevent flavor fatigue! Mix and match your favorite vegetables for a colorful and nutritious medley—think bell peppers, broccoli, carrots, and Brussels sprouts. Baking time will vary.
- Even Cooking: Cut your veggies into uniform sizes to ensure they cook evenly and are ready at the same time.
- Potato Perfection: Parboil your potatoes for a few minutes before roasting to shorten the cooking time and achieve a crispy exterior and creamy interior. (Optional!)
- Fresh Herbs: Finish off your meal prep with a sprinkle of fresh herbs like parsley or rosemary for a burst of freshness and color. (Optional!)
- Portion Control: Divide your meal prep into same-size individual containers to ensure you have perfectly portioned meals ready to go throughout the week.
- Reheating Tips: To reheat, simply pop your meal prep containers in the microwave for a minute or two or warm them up in a skillet on the stovetop for a crispy finish.
Frequently Asked Questions
Q: Can I use any type of tofu for this recipe?
- A: Firm or extra-firm tofu works best for baking as they hold their shape well and develop a crispy exterior.
Q: How long can I store the meal prep in the fridge?
- A: Stored in an airtight container, this meal prep can last in the refrigerator for up to 4-5 days.
Q: Can I freeze the baked tofu and roasted veggies?
- A: While tofu may become spongy when frozen, the roasted veggies and potatoes can be frozen for up to 3 months. Simply reheat them in the oven for a crispy texture.
Q: What’s the best way to reheat the meal prep?
- A: Microwave for 2-3 minutes. Alternatively, you could reheat in the oven or using a skillet on medium heat on the stove. Just make sure NOT to put any plastic components in the oven if using that particular reheating method!
Q: Can I customize the seasonings for the tofu and veggies?
- A: Absolutely! Feel free to experiment with different herbs and spices to suit your taste preferences. Cajun seasoning, Italian herbs, or even a curry blend can add variety to your meal prep. Please refer to the Recipe Variations section for more creative ideas!
Q: How do I prevent the tofu from sticking to the baking sheet?
- A: Line your baking sheet with parchment paper or lightly grease it with olive oil before placing the tofu to prevent sticking and ensure easy cleanup. I always use parchment paper to reduce my fat/calories intake.
Q: Can I use different vegetables in the recipe?
- A: Absolutely! Mix and match your favorite veggies or use what’s in season for a colorful and nutritious meal prep. Just adjust the cooking time accordingly for different vegetables.
Q: Is this recipe suitable for a vegan diet?
- A: Yes, by using plain vegan yogurt this meal prep recipe will become vegan-friendly.
Q: How can I ensure the potatoes are cooked through?
- A: To ensure the potatoes are tender, pierce them with a fork before removing them from the oven. If they’re still firm, continue roasting until they’re easily pierced with a fork.
More Flavor Ideas and Variations
Here is a list of ideas for replacing the buffalo sauce in this recipe to add some variety to your meal prep routine and prevent flavor fatigue!
- Asian-Inspired: Swap the buffalo marinade for a marinade made with soy sauce, ginger, garlic, and a touch of honey for a flavorful Asian-inspired meal prep option.
- Mediterranean: Use a Greek seasoning blend and a drizzle of lemon juice for a Mediterranean kick, then serve the baked tofu and roasted veggies with a side of tzatziki sauce for dipping.
- Spicy Southwest Style: Coat the tofu with a blend of chili powder, cumin, and smoked paprika before baking, and serve the roasted veggies with a side of salsa and avocado for a spicy Southwest-inspired meal.
- Italian-Inspired: Season the tofu with Italian herbs like oregano, basil, and thyme, then serve it alongside roasted tomatoes, bell peppers, and onions for a taste of Italy right in your meal prep container.
- Curry: Marinate the tofu in a mixture of curry powder, coconut milk, and lime juice before baking, and serve it with roasted cauliflower, carrots, and chickpeas for a fragrant and flavorful curry-inspired meal prep.
- Tex-Mex: Season the tofu with taco seasoning before baking, then serve it with roasted corn, black beans, and bell peppers, and top with a dollop of guacamole and a sprinkle of cilantro for a Tex-Mex twist.
- Herbaceous: Coat the tofu with a mixture of fresh herbs like rosemary, thyme, and parsley, then roast it alongside garlic-infused potatoes and carrots for a fragrant and herbaceous meal prep option.
- Savory Mushroom: Add sliced mushrooms to the roasted veggies and season them with a touch of balsamic vinegar and thyme for a savory and earthy twist.
- Sweet and Savory: Toss the roasted veggies with a drizzle of maple syrup or honey before baking for a sweet and savory flavor profile that pairs perfectly with the crispy tofu.
- Protein-Packed Power Bowl: Serve the baked tofu and roasted veggies over a bed of quinoa, brown rice, or farro for an extra boost of protein and fiber, for a very satisfying and nutritious meal prep bowl.
More Meal Prep Options
- Sweet Chili Chicken Meal Prep
- Buffalo Chicken Meal Prep
- BBQ Chicken Meal Prep
- Chicken Fajita Meal Prep Bowls
- Pesto Chicken Broccoli Pasta Meal Prep
- Mexican Rice Bowls
- Teriyaki Chicken Meal Prep
- Greek Chicken Meal Prep
Have you tried this Buffalo Tofu Meal Prep Recipe yet? Let me know how you liked it by leaving a comment & rating below! Don’t forget to Follow Me on Pinterest, Instagram, and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
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Sheet Pan Buffalo Tofu Meal Prep
Crispy tofu cubes are oven-roasted with colorful vegetables and delicious yukon gold potatoes on a single sheet pan for added convenience, creating a meal that checks-in all the boxes. With its perfect balance of heat, flavor, and nutrition, we're confident this one will become a regular in your meal prep routine. This recipe is also vegetarian and gluten-free.
Ingredients
Tofu + Buffalo Marinade
- 2 lb tofu firm
- 1 cup plain Greek Yogurt fat-free
- 3/4 cup Red Hot Sauce
- 3 tsp garlic powder
- 3 tsp onion powder
- 1 tbsp dill dried
- 1 tbsp parsley dried
Potatoes
- 2 lb yukon gold potatoes medium (1 to 2 inch large)
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 1 tsp dill dried
- 1 tsp parsley
- 1 tsp onion powder
Other Veggies
- 1 bell pepper any color
- 3 cup broccoli florets
- 3 zucchinis small
- 1 tbsp olive oil
Instructions
Preheat oven to 400F.
Cut tofu into 1 inch cubes. Pat with clean dry cloth.
In a large mixing bowl, whisk together the Greek yogurt, hot sauce, garlic powder, onion powder, dill, and parsley until smooth. Coat the tofu cubes evenly with the Buffalo sauce and set aside to marinate in a large bowl or "Ziplock" bag.
Wash the potatoes. Cut them in half. Toss them up with the olive oil, garlic powder, onion powder, dill, and parsley in a large bowl. Spread them evenly on a sheet pan lined with parchment paper. Leave some space in-between. Bake for 30 minutes.
After 30 minutes, remove the sheet pan for the oven. Push the potatoes to one side (they can touch each other now). Spread the tofu cubes evenly on the other side, making sure they do not touch each other. Bake for 20 more minutes.
Wash, prepare, and cut the veggies. Try cutting them about the same size. Bell peppers should be about 1-inch large. Slice the zucchinis roughly 1/2 inch thick. Cut the broccoli into florets.
After 20 minutes, remove the pan from the oven, and mix the veggies evenly with the potatoes. At this point, the ingredients will touch each other if your pan is not big enough and it is perfectly fine. Bake for 10 to 15 more minutes.
Remove the pan from the oven and let sit for a few minutes before transferring the food to your meal prep containers. Wait until the food has completely cooled off before sealing them.
Can be kept in the fridge for up to 4-5 days, and in the freezer for up to 3 months in airtight containers.
Recipe Notes
- Respect the baking time for each ingredients for optimal results. (Don’t throw everything in the oven at the same time!)
- Press your tofu before baking to remove excess moisture.
- Let your tofu marinate for at least 30 minutes, or overnight if possible.
- Prevent flavor fatigue! Mix and match your favorite vegetables.
- Cut your veggies into uniform sizes to ensure they cook evenly and are ready at the same time.
- Parboil your potatoes for a few minutes before roasting for crispier, tastier potatoes (Optional!)
- Finish off your meal prep with a sprinkle of fresh herbs like parsley. (Optional!)
- Divide your meal prep into same-size individual containers.
- To reheat, simply pop your meal prep containers in the microwave for a minute or two.
Please refer to the various info sections above the recipe card for more detailed recipe instructions and tips.
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