With just one sheet pan and 35 minutes, you can get a flavorful vegetarian dinner on the table. The carrots get a head start in the oven to ensure they are cooked through, while a drizzle of teriyaki sauce at the end ties everything together. Serve with brown rice, if desired.

EatingWell.com, August 2022


Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf

Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in lower third of oven; preheat to 425°F. 

  • Toss carrots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast for 15 minutes.

  • Toss broccoli and bell pepper with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the carrots on the baking sheet.

  • Sprinkle tofu with curry powder and the remaining 1/4 teaspoon each salt and pepper. Arrange on top of the vegetables. Roast until the tofu is starting to brown and the vegetables are tender, 10 to 15 minutes.

  • Transfer the tofu and vegetables to a serving platter; drizzle with teriyaki sauce.

Nutrition Facts

4 oz. tofu & 1 1/4 cups vegetables
237 calories; protein 14g; carbohydrates 21g; dietary fiber 6g; sugars 10g; added sugar 2g; fat 12g; saturated fat 2g; mono fat 7g; poly fat 3g; vitamin a iu 21452IU; vitamin b3 niacin 2mg; vitamin c 99mg; vitamin e iu 4IU; folate 91mg; vitamin k 21mg; sodium 780mg; calcium 294mg; chromium 1mcg; iron 3mg; magnesium 80mg; phosphorus 236mg; potassium 785mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 5mg; selenium 13mcg.