Sheet Pan Tandoori Tofu and Vegetables

Thanks to this easy sheet-pan recipe, you can make a vegetarian version of your favorite flavorful Indian dish at home without a tandoori oven!

Serves: 3Prep: 25 minutesCook: 25 minutesTotal: 50 minutesDifficulty: Easy

Serves: 3


  • 1 package (14 oz.) extra firm tofu, drained
  • 1⁄2 cup plain yogurt
  • 2 tablespoons canola oil
  • 1 tablespoon lemon juice
  • 1 tablespoon grated ginger
  • 1 teaspoon minced garlic
  • 2 teaspoons garam masala
  • 1 teaspoon salt
  • 1⁄2 teaspoon ground turmeric
  • 1⁄4 teaspoon ground cayenne pepper
  • 1 bell pepper, cut into 1” pieces
  • 12 ounces broccoli florets
  • 3 pieces mini naan bread, warm


  • Preheat oven to 400°F. Spray rimmed baking sheet with non-stick cooking spray. Set aside.
  • On paper-towel-lined plate, place tofu, then top with additional paper towels and a second plate weighted with a heavy can for 10 to 15 minutes.
  • In mixing bowl, combine yogurt, lemon, ginger, garlic, garam masala, salt and cayenne. Set aside.
  • Cut tofu into bite-size cubes.
  • Gently toss together vegetables, tofu and yogurt marinade.
  • Transfer tofu and vegetables to prepared pan.
  • Serve tofu and vegetables with naan bread.