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–+ servings

Sheet Pan Ratatouille with Crispy Baked Tofu

Sheet pan ratatouille: a quick & easy take on the classic French dish with zucchini, eggplant, tomatoes, and herbs. Crispy baked tofu and creamy pesto sauce turn it into a satisfying, plant-based meal!
Author Minimalist Baker
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Drizzling pesto sauce onto a bowl of polenta with sheet pan ratatouille and crispy tofu
4.74 from 15 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Course Entrée
Cuisine French-Inspired, Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

VEGGIES

  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices (1 zucchini yields ~3/4 cup or 250 g)
  • 1 medium eggplant, cut into 1-inch pieces (1 eggplant yields ~5 cups or 450 g)
  • 1/2 medium red onion, diced (1/2 onion yields ~3/4 cup or 225 g)
  • 1/2 medium red bell pepper, cut into 1/2-inch pieces
  • 3/4 tsp sea salt
  • 1 Tbsp dried Italian herbs (or sub dried oregano + basil)
  • 2 Tbsp olive oil
  • 1 cup whole cherry tomatoes

FOR SERVING

US Customary - Metric

Instructions

  • Before preheating, arrange two oven racks so that two baking sheets will fit in your oven. Preheat your oven to 425 degrees F (218 C) and line two standard size baking sheets with parchment paper.
  • To one baking sheet, add the zucchini, eggplant, red onion, and red bell pepper. Add the salt, Italian herbs, and olive oil. Toss to evenly coat and spread the veggies so they’re overlapping as little as possible.
  • Next, prepare the Italian Herb Tofu, adding it to the other parchment-lined baking sheet.
  • Place both baking sheets in the oven — the vegetables on the upper rack and the tofu below — and cook for 15 minutes. After 15 minutes, flip the tofu with a spatula, then add the cherry tomatoes on top of the roasted veggies and bake both for another 15 minutes, or until the tofu is a little firm and golden with crispy edges, the veggies are slightly caramelized, and the tomatoes are beginning to burst.
  • While everything is in the oven, make your Creamy Pesto Sauce and prepare any pasta or polenta to serve with your ratatouille.
  • Serve the ratatouille and tofu over your pasta, polenta, or grains, drizzle with the creamy pesto sauce, and sprinkle with vegan parmesan cheese (optional). Enjoy! Leftovers keep stored separately for 3-4 days in the refrigerator, or in the freezer for 1 month. Any leftover Creamy Pesto Sauce can be used on pasta, veggies, and beyond!

Notes

*Loosely inspired by Bon Appétit's Ratatouille Pasta and adapted from our Easy Ratatouille and Crispy Baked Tofu with Italian Herbs.
*Nutrition information is a rough estimate calculated with 1 full batch Crispy Baked Tofu with Italian Herbs, 2 Tbsp Creamy Pesto Sauce per serving, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 399 Carbohydrates: 21.7 g Protein: 18.8 g Fat: 29.5 g Saturated Fat: 4.5 g Polyunsaturated Fat: 6.2 g Monounsaturated Fat: 17.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1131 mg Potassium: 947 mg Fiber: 7.6 g Sugar: 11.9 g Vitamin A: 206 IU Vitamin C: 40 mg Calcium: 451 mg Iron: 5.5 mg