This meal of sheet pan tofu with chickpeas and cherry tomatoes is the ultimate lazy dinner but it’s also incredibly tasty and healthy. It’s the kind of meal you can easily put together when you have barely any time to get dinner to the table but you just don’t want to mess around with unhealthy takeout. The super simple but super tasty sauce needs just four pantry ingredients and it coats the tofu and chickpeas in sticky, spicy, sweet deliciousness. Make a little extra to drizzle over the chickpeas and tofu while serving.
Why you’ll love this recipe
Loaded with flavor and texture. This is going to be one of the easiest dinner recipes you will ever put together, but it will likely also be one of the most delicious. The chickpeas roast up just slightly crispy, the tofu is firm and toothsome while the little cherry tomatoes explode with juicy tanginess. The sweet and spicy sauce is as delicious as it is simple and easy to make. Easy to make. There is hardly any work involved in putting this recipe together. Slice the tofu, open a couple of cans of chickpeas, and mix up the easy sauce with four ingredients. The oven does the rest of the work. Suitable for most diets. If you are soy-free, you can skip the tofu and add another can of chickpeas, and also skip the soy sauce (use salt instead). You can add more veggies–cauliflower or broccoli would be awesome here. The recipe is nut-free, gluten-free and vegan.
How to make sheet pan tofu with chickpeas
Serving suggestions
Serve the sheet pan tofu and chickpeas atop chopped lettuce for a delicious meal. Double the sauce recipe so you can drizzle some over the tofu and chickpeas while serving for extra yumminess. Serve the tofu and chickpeas with slices of avocado in a bowl. You can add quinoa or basmati rice to the bowl. Serve the sheet pan tofu and chickpeas on their own. They make a complete meal, and a delicious one!
Frequently asked questions
Storage instructions
Refrigerate: Store leftovers in the fridge for up to three days. Freeze: Freezing tofu changes its texture, making it dryer and spongier. It will still taste good, so you can freeze this dish in an airtight container for up to three months. Reheat: Before serving, place the tofu, chickpeas and tomatoes on a baking sheet and reheat in a preheated 350-degree Fahrenheit/180-degree Celsius oven until warmed through.
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