Why You’ll Love Lemon Pepper Tofu Sheet Pan Meal Recipe

I enjoy this recipe because everything feels balanced and satisfying without being complicated. I like how the lemon pepper seasoning gives the tofu a bright, savory flavor, while the roasted green beans add crunch and the rice rounds it out into a complete meal. I also appreciate that most of the cooking happens in the oven, keeping cleanup simple.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the tofu:
Two 14-ounce (397 g) packages extra-firm tofu, drained
2 tablespoons (10 g) nutritional yeast
4 teaspoons (16 g) lemon pepper seasoning
Sea salt, if necessary
Cooking oil spray

For the rice
1 3/4 cups (414 ml) vegetable broth
1 1/2 cups (310 g) short-grain brown rice, rinsed
2 green onions, diced
1 tablespoon (1 g) diced basil
1 tablespoon (1 g) diced parsley
Sea salt, to taste

For the green beans:
1 1/2 pounds (680 g) fresh green beans, cleaned with ends trimmed
1/4 cup (30 g) raw, slivered almonds
1 tablespoon (15 ml) olive oil
1/4-1/2 teaspoon sea salt
1 tablespoon (15 ml) lemon juice

Optional sauce for tofu/serving
1/3 cup (75 g) vegan mayo
2 tablespoons (33 g) dijon mustard
1 teaspoon lemon juice

Directions

I begin by preheating the oven to 425F and lining a large baking sheet with parchment paper. I wrap each tofu block in a clean tea towel and gently press to release excess moisture. I slice the tofu into 1/2-inch thick rectangles, then cut each piece in half to form triangles. I spread the triangles out on the baking sheet in a single layer.

In a small bowl, I mix together the nutritional yeast, lemon pepper seasoning, and salt if needed. I sprinkle a light coating over the tofu, flip the pieces, sprinkle the remaining seasoning, and spray lightly with cooking oil. I place the sheet on the top rack and bake for 15 minutes.

While the tofu bakes, I start the rice. If using a multicooker, I combine the vegetable broth and rice, cook on high pressure for 19 minutes, let it sit for 5 minutes, then quick-release the remaining pressure. On the stovetop, I combine vegetable broth, water, and rice, bring it to a boil, then simmer with a vented lid until tender and absorbed, about 30 to 35 minutes.

Once the rice is underway, I spread the green beans onto a smaller baking sheet, add the almonds, drizzle with olive oil, sprinkle with salt, and toss to coat evenly.

After the tofu has baked for 15 minutes, I flip each piece, spray lightly with oil again, and return it to the top rack. I place the green beans on the bottom rack and roast everything for another 20 minutes, stirring the green beans halfway through.

If making the optional sauce, I whisk together the vegan mayo, dijon mustard, and lemon juice and store it in the fridge until ready to use.

When everything is roasted and lightly browned, I transfer it to a cooling rack and squeeze lemon juice over the green beans. Once the rice is done, I stir in the herbs and season with salt. I serve everything warm.

Servings and Timing

I make this recipe to serve about 4 portions. The prep time is around 10 minutes, the cook time is approximately 35 minutes, and the total time comes to about 45 minutes.

Variations

I sometimes add smoked paprika or garlic powder to the tofu for extra depth. If I want more vegetables, I include broccoli or bell peppers on the sheet pan with the green beans. I also enjoy swapping the almonds for cashews or sunflower seeds depending on what I have on hand.

Storage/Reheating

I store this meal in airtight containers in the refrigerator for up to 6 days, which makes it ideal for meal prep. When reheating, I warm it in the microwave or in a skillet until heated through. I keep the sauce separate and add it just before serving.

FAQs

Can I use a different type of tofu?

I stick with extra-firm tofu because it holds its shape best, but firm tofu can work with extra pressing.

Do I need to press the tofu?

I always press it because removing moisture helps it bake up firmer and more flavorful.

Can I use white rice instead of brown rice?

I sometimes do, but I adjust the cooking time and liquid accordingly.

Is the optional sauce necessary?

I like it for extra creaminess, but the meal is flavorful on its own without it.

Can I make this oil-free?

I skip the oil spray and roast the tofu and vegetables a bit longer for a drier finish.

What other veggies work well?

I enjoy adding zucchini, carrots, or asparagus depending on the season.

Can I freeze this meal?

I usually don’t freeze it, as the texture of tofu and rice is best fresh or refrigerated.

How do I keep the tofu from sticking?

I always use parchment paper and make sure the tofu is lightly sprayed with oil.

Is this meal gluten-free?

I find it naturally gluten-free as long as the lemon pepper seasoning contains no gluten.

Can I eat this cold?

I sometimes enjoy it chilled as a rice bowl-style meal straight from the fridge.

Conclusion

I find this lemon pepper tofu sheet pan meal to be a dependable, flavorful option when I want something healthy and efficient. I love how everything comes together with minimal effort, making it a recipe I come back to again and again.