This post may contain affiliate links. Please read our disclosure policy.
When it comes to quick and easy meals, sheet pan recipes hardly ever disappoint. Introducing Sheet Pan Orange Tofu with Herby White Beans!
This tender tofu is baked in a sweet, citrusy, and orangey sauce and then topped with creamy white beans coated with cilantro and pesto marinade! It comes together in about 30 minutes. It’s hearty, and packed with flavor, protein, and healthy fats!
We start by preparing the orange sauce, which consists of fresh orange juice and orange zests for the citrusy flavor, soy sauce for saltiness, and coconut sugar for sweetness. Add a generous pinch of red pepper flakes if you want some spiciness!
Baking the tofu with the orange sauce gives it a golden brown color and a subtle orange flavor. To bring even more flavor, we also glaze the tofu after baking with some of the reserved orange sauce. I cut the tofu into rectangles here. Feel free to cut it into thick cubes if you prefer!
Now, let’s talk about the white bean topping!
It cannot get easier: combine cooked white beans (I used canned) with vegan pesto, chopped cilantro, a squeeze of lime, minced garlic, and nutritional yeast. Stir to coat, and done.
To serve, top your orange tofu with fresh white beans! This tofu is delicious with white rice or quinoa on the side!
The garlicky, herby, and tender white beans balance so well with the sweet orange tofu!
Looking for more sheet pan recipes? Check out this Sheet-Pan Roasted Rosemary Winter Vegetables or this Crispy Tofu Veggie Sheet Pan with Thai Hummus!
Let me know in the comments if you try this Sheet Pan Orange Tofu recipe!
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!
I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Sheet Pan Glazed Orange Tofu with Herby White Beans
Ingredients
Orange Tofu
- 18 ounces firm tofu
- 3/4 cup orange juice
- 2 tbsp orange zest
- 2 tbsp soy sauce
- 2 tbsp coconut sugar or maple syrup
- 1 tbsp oil
- 1/2 tsp white vinegar
- 1 and 1/2 tsp cornstarch diluted in 1 tbsp water
Herby White Beans
- 1 cup white beans cooked
- 2 tbsp vegan pesto
- 1/4 cup cilantro finely chopped
- 1 clove of garlic minced
- 1 tbsp lime juice
- 1 tsp nutritional yeast
- 1/8 tsp salt
- 1/4 tsp sugar
Instructions
Orange Tofu
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
- Pat the tofu dry and cut it into 4 rectangles of about 4×3-inch, 1-inch thick. Transfer to the prepared baking sheet.
- To a saucepan, add the orange juice, orange zest, soy sauce, coconut sugar, oil, and white vinegar. Heat over medium heat for about 3 minutes, or until the sugar has dissolved. Add the diluted cornstarch and heat for another 2-3 minutes, stirring regularly until it thickens.
- Reserve about 1/4 cup of the orange sauce to pour over the tofu after baking. Pour the remaining orange sauce over the tofu rectangles, flip the tofu to coat it evenly with the sauce. At this point, I also recommend adding a few orange slices to the baking sheet.
- Bake for 10 minutes, flip the tofu, and bake for another 10 to 15 minutes, or until golden brown. Keep an eye on it to make sure it doesn't brown too much, it should just caramelize.
- In the meantime, prepare the white beans.
- Once the tofu is golden brown, remove from the oven and glaze with the reserved orange sauce.
Herby White Beans
- Drain and rinse the white beans if using canned ones. Transfer to a medium size bowl. Add the vegan pesto, chopped cilantro, garlic, lime juice, nutritional yeast, salt, and sugar. Stir to combine. Taste and adjust seasonings to taste.
- Top each tofu block with about 1/4 cup of the herby white beans and serve with white rice!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
FREE VEGAN RECIPES EBOOK!
Join our newsletter to get your FREE 100-page printable eBook! You’ll also get new recipes delivered by email weekly.
Leave a Comment
Thank you for this recipe, which turned out to be fabulous!
We are all vegetarians at home too, I am happy to find good ideas like this one and nothing more to modify, it’s perfect …
Glad you liked it Bosha! Thanks for your feedback 🙂
This was delicious! Will definitely be making this again soon.
Thanks Lily 😉
Beautiful recipe! I’m going to try it this weekend. Glad I found your site! Thanks for the great recipes.
Thanks you Belinda 😉 Hope you will like the recipe!
This was delicious!
Sorry–forgot to mark the stars. Five stars!