Sheet Pan Tofu with Sweet Potatoes & Black Beans

Roasted tofu, sweet potato and black beans in a bowl.

4.88 from 8 votes

Sheet Pan Tofu with Sweet Potatoes & Black Beans

Marinated with cumin, oregano, paprika and more dried spices and olive oil, this sheet pan tofu with sweet potatoes and black beans is an easy recipe that's full of flavor. It's served with an herby chimichurri sauce.

Prep Time15

Cook Time35

Total Time50

Course: Main Dishes

Cuisine: Latin American

Servings:

Author: Paige Adams

Ingredients

For tofu, sweet potatoes & black beans

Non-stick cooking spray
14 ounce package extra firm tofu
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 medium sweet potatoes, peeled and diced (about 1-1/2 pounds)
2 tablespoons olive oil
15 ounce can black beans, drained and rinsed

For chimichurri

2 garlic cloves, minced
1 shallot, finely chopped
1/2 cup chopped parsley leaves
Pinch of red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
1/2 cup olive oil

Instructions

Preheat the oven to 425 degrees F. Grease a sheet pan with non-stick cooking spray.
Pat the tofu with a paper towel. Wrap with a dry paper towel and place a heavy pan or cutting board on top to press out more liquid. Let stand for 15 minutes. Cut the tofu block crosswise into 1/4-inch-thick rectangles.
In a small bowl combine the cumin, oregano, paprika, red pepper flakes, onion powder, garlic powder, salt, pepper and 2 tablespoons olive oil.
On the sheet pan, toss the sweet potatoes with half the spice-oil mixture. Spread them into a single layer. Place the tofu slices between the sweet potatoes and lightly drizzle the tofu on both sides with the spiced oil.
Roast for 15 minutes before flipping over tofu. Continue roasting for another 15 minutes until the sweet potatoes are browned and tender in the middle and the tofu is browned on both sides.
Scatter the black beans over the sweet potatoes and tofu. Roast for 2-3 minutes until the beans are warm.
While the tofu and sweet potatoes roast, make the chimichurri. Stir the garlic, shallots, parsley, red pepper flakes 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, red wine vinegar and 1/2 cup olive oil in a small bowl.
Arrange the tofu, roasted sweet potatoes and black beans on a large serving platter or individual plates. Spoon the chimichurri on top, serving the extra on the side.

Notes

You can use peeled and diced butternut squash instead of sweet potatoes.

Keep the tofu, sweet potatoes and black beans in one airtight container and the chimichurri in a separate container in the fridge up to 3 days. You can reheat the tofu, potatoes and beans in the microwave. Let the chimichurri sit out at room temperature for 15-20 minutes, and then stir it.

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