Peanut Lime Tofu and Vegetable Bake

Try a colourful Peanut Lime Tofu and Vegetable Bake with golden tofu, tender sweet potatoes and crisp roasted vegetables in a rich flavourful peanut sauce. An easy vegetarian dinner for four.

I hope you love this Peanut Lime Tofu and Vegetable Bake as much as we do!

The sweet potatoes become tender and slightly caramelised around the edges, the broccoli develops little toasted tips, and the peppers soften without losing all their shape.

Firm tofu gives the dish substance and adds vegetarian protein. When it's properly drained and roasted on a hot tray, the outside becomes firmer and lightly golden while the centre stays pleasantly tender.

The peanut lime sauce ties everything together. Peanut butter makes it rich and creamy, lime juice cuts through that richness, and soy sauce provides a savoury depth. Fresh ginger gives the dressing a gentle sharpness that works particularly well with sweet potatoes.

I prefer adding the sauce after roasting rather than cooking everything in it. Peanut butter can thicken and catch around the edges of a hot tray, especially at a high oven temperature. Keeping it separate also means you can control how much dressing goes onto each portion.

Before starting, it's worth checking that you have enough roasting space. A single crowded tray can leave you with soft vegetables rather than browned ones. Two trays are often better, particularly if your broccoli florets are large.

I also recommend cutting the sweet potatoes into reasonably even pieces. Small cubes cook faster, but they can become overly soft before the tofu develops much colour. Pieces around 2 cm work nicely here.

This is the sort of meal I enjoy making when I want something satisfying without preparing several separate dishes. It works as a complete vegetarian dinner, although rice or noodles are welcome additions when serving particularly hungry people.

If you love sheet pan/traybake meals, then be sure to also try Mexican Chipotle Sweet Potato & Black Bean Bake or Greek Butter Bean and Potato Tray Bake.

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• Why You'll Love This Recipe
• Tofu
• Ingredients
• Instructions
• Serving Suggestions
• Storage
• Recipe tips
• Tofu Recipes
• FAQ
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Why You'll Love This Recipe

• Everything cooks in the oven. There's no need to stand over a frying pan while the vegetables cook!
• The sauce is easy to adjust. Extra lime makes it sharper, while a little more peanut butter gives it a thicker consistency.
• It's naturally substantial. Sweet potatoes provide carbohydrates, while tofu and peanut butter contribute protein.
• The vegetables roast in stages. This prevents the broccoli from spending too long in the oven.
• It's suitable for meal preparation. The components can be refrigerated separately and assembled when needed.
• It uses familiar ingredients. Most supermarkets stock everything required.
• It's easy to adapt. Different vegetables, herbs and proteins work without changing the basic cooking method.

Tofu

The tofu is one of the most important ingredients because its texture can change the whole dish.

I use firm or extra-firm tofu, the sort sold in a block rather than soft silken tofu. Firm tofu holds its shape during roasting and develops a pleasantly chewy exterior.

Pressing removes some of the water held inside the tofu. This matters because excess moisture slows browning. You don't need specialist equipment: wrapping the tofu in a clean tea towel and placing a weighted plate on top for 15-20 minutes works well.

Some extra-firm tofu varieties are already fairly dry and need little pressing. The important thing is that the surface feels reasonably dry before roasting.

Cut the tofu into cubes around 2-2.5 cm. Very small cubes can dry out, while larger pieces may remain pale in the middle.

Ingredients

• Sweet Potatoes - Choose firm potatoes with smooth skin. They become naturally sweet and tender when roasted. Butternut squash makes a good alternative, although its cooking time may differ.
• Firm Tofu - Use firm or extra-firm tofu and drain it thoroughly. Pressing helps improve the roasted texture.
• Broccoli - Fresh broccoli works particularly well because the florets develop toasted edges. Keep the pieces similar in size.
• Red Peppers - These bring sweetness and colour. Yellow or orange bell peppers are equally suitable.
• Oil - Rapeseed, sunflower or another neutral roasting oil helps the vegetables brown without overpowering the dressing.
• Peanut Butter - Smooth peanut butter produces the easiest dressing to whisk. Choose one without added sugar if possible.
• Soy Sauce - Adds saltiness and savoury depth. Reduced-salt soy sauce works if you prefer greater control over seasoning.
• Limes - Fresh lime juice provides acidity that balances the peanut butter. Roll the limes before cutting to help release their juice.
• Honey - Softens the sharper notes in the dressing. Maple syrup is a useful vegan substitute.
• Fresh Ginger - Finely grated ginger adds warmth and freshness. Frozen grated ginger is also convenient.
• Hot Water - Loosens the peanut butter into a smooth, pourable sauce. Add gradually.
• Fresh Coriander - Brings a fresh herbal finish. Flat-leaf parsley is an alternative if coriander isn't to your taste.
• Fresh Red Chilli or Chilli Flakes - Optional, but useful for adding gentle or more pronounced heat.

See the recipe card for quantities.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Preheat the oven to 200°C / 400°F.

Drain and press the tofu, then cut it into cubes. Chop the sweet potatoes into even 2 cm pieces, cut the broccoli into florets and slice the peppers into chunky pieces.

Spread the sweet potatoes over a large roasting tray and toss with the oil.

Roast for 15 minutes. They should begin softening around the edges but won't be completely cooked yet. Avoid piling them up, as this traps steam.

Add the tofu, broccoli and peppers, spreading everything into a reasonably even layer. Use a second tray if needed.

Roast for another 20-25 minutes, turning once halfway through.

The sweet potatoes should be tender when pierced with a fork, the broccoli should have browned tips, and the tofu should feel firmer on the outside.

While the vegetables roast, whisk together the peanut butter, soy sauce, lime juice, honey and grated ginger.

Gradually add the hot water until the sauce becomes smooth and pourable.

It may initially look thick or slightly separated. Keep whisking and adding water a tablespoon at a time until it comes together.

Taste before serving. Add more lime for sharpness or a little extra honey if it's too tart.

Remove the trays from the oven and check that the sweet potatoes are fully tender.

Drizzle over the peanut lime sauce.

Finish with chopped coriander and fresh chilli or chilli flakes, if using.

Serve while the vegetables are hot and the sauce is creamy.

Serving Suggestions

We like serving this Peanut Lime Tofu Vegetable Bake on it's own, but you could also serve it with:

• Steamed jasmine rice: Absorbs the creamy dressing.
• Brown rice: Adds a nuttier flavour and firmer texture.
• Rice noodles: Turn the traybake into a noodle bowl.
• Quinoa: Makes a useful option for meal-prep lunches.
• Cucumber salad: Provides a cool, crisp contrast.
• Shredded cabbage slaw: Adds crunch without making the meal heavy.
• Warm flatbreads: Useful for scooping up vegetables and sauce. Try these 15 minute Easy Naan Bread Recipe.

Storage

Refrigeration - Allow the cooked ingredients to cool promptly, then refrigerate in airtight containers within two hours.

They'll keep for up to three days in a fridge at 5°C or below. Store the sauce separately to preserve the roasted texture.

Freezing - The cooked tofu and sweet potatoes can be frozen, although the vegetables soften after thawing. Broccoli and peppers tend to lose some firmness.

Freeze in suitable containers for up to two months for best quality. Thaw in the fridge and reheat thoroughly.

I prefer making the peanut dressing fresh because its texture is better than after freezing.

Meal Preparation - Prepare the sauce and chop the vegetables ahead of time. Keep everything refrigerated until needed.

To refresh leftovers, reheat the vegetables in a hot oven until piping hot throughout, then add the dressing. A splash of warm water will loosen sauce that has thickened in the fridge.

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FAQ

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