I’m so excited to share this sheet pan tofu kebab with you! I’ve been loving the sheet-pan kebab viral trend on social media lately, and I wanted a plant-based version that’s just as satisfying and heart-healthy. This recipe did not disappoint! Everything goes into the food processor, gets spread onto a sheet pan, and bakes to golden perfection. The combination of harissa, sun-dried tomatoes, smoked paprika, and cumin gives this tofu an incredible depth of flavor. Each serving packs 19 g of protein, making it a seriously nourishing option. I love serving mine layered into a warm wrap with fresh veggies, pickles, and a creamy garlic sauce. I can see this becoming one of our go-to weeknight dinners because it’s so simple (only 15 minutes of prep!), and the leftovers are just as good the next day.
Why I love this recipe (as a nutritionist)
- High calcium: with 487 mg of calcium per serving from tofu and chickpea flour, this recipe delivers over 40% of the daily recommended intake in a single meal
- Anti-inflammatory spice blend: turmeric, cumin, cinnamon, and smoked paprika bring antioxidants and anti-inflammatory compounds alongside bold flavor
- Heart-healthy protein: no cholesterol or saturated fat (both associated with clogged arteries), which is usually prevalent in meat-based kebabs, but still high in protein thanks to the tofu
- Gut-friendly fiber from chickpea flour: chickpea flour adds binding power and a subtle nutty flavor while contributing extra fiber and plant-based protein
- Sheet pan simplicity: one food processor, one sheet pan, 35 minutes total. Minimal prep, minimal cleanup, maximum flavor
- Gluten-free and nut-free: naturally free from gluten and nuts, making it a great option when cooking for friends with dietary requirements
Ingredient notes
- Extra-firm tofu: the base of the kebab. Extra-firm works best here for structure and texture.
- Sun-dried tomatoes: these add a concentrated, savory umami depth that makes the kebab taste rich and complex. Use the oil-packed variety for the best flavor, just make sure to drain them first.
- Harissa or tomato paste: harissa brings a smoky, spicy kick that pairs beautifully with the cumin and coriander. If you prefer a milder version, swap it for tomato paste instead.
- Chickpea flour: acts as a gluten-free binder that holds everything together while adding a subtle nuttiness and extra protein. It also helps the surface crisp up in the oven.
- Fresh parsley: brightens the whole mixture and adds a fresh, herby contrast to the warm spices. Don’t skip it; it makes a noticeable difference.
How to make this recipe (summary)
Start by pressing your tofu dry with a clean kitchen towel to remove excess moisture. Preheat your oven to 390°F (200°C) with fan forced mode on. Blend the tofu, sun-dried tomatoes, red onion, harissa or tomato paste, garlic, chickpea flour, parsley, and all the spices in a food processor until just combined.
Shape the mixture onto a lightly oiled sheet pan, smooth it into an even layer, and score it into 8 pieces. Add shallow horizontal lines across each piece for that classic kebab look.
Brush the top with olive oil and bake on the top rack for 25 minutes until golden.
Serve layered onto a warm wrap with your favorite sauce and toppings. View recipe card below for detailed instructions.
Variations and tips
- Spice it up or down: use harissa for heat or tomato paste for a milder version. You can also add a pinch of cayenne if you really like it spicy. Or combine chilli powder and tomato paste if harissa is not available to you.
- Don’t broil it: it’s tempting to get it extra crispy, but I found it too dry when I tried it, and I enjoyed the texture better on the softer side.
- Meal prep friendly: store baked kebab pieces in the fridge for up to 4 days. Reheat in the microwave for 3 minutes when ready to eat.
- Serving ideas: layer into wraps (like our Homemade Soft Whole Wheat Wraps, or 2-Ingredient Red Lentil Quinoa Wraps for a GF version), stuff into pita pockets, or serve alongside rice, hummus, pickled onions, and a fresh salad for a full spread.
- If you like this recipe, you’ll also love our Roasted Cauliflower Bowl with Garlic Confit Yogurt Dip, and Moroccan-Inspired Nourish Bowl.
Why you’ll love this sheet pan tofu kebab TL;DR
- Calcium-rich
- Lower-calorie
- Bold spices
- One-pan meal
- Gluten-free
FAQ
- Is this sheet pan tofu kebab gluten-free? Yes! Chickpea flour is naturally gluten-free, so this recipe is safe for those avoiding gluten.
- Can I make this tofu kebab without a food processor? You can try crumbling the tofu by hand and very finely chopping the other ingredients, but a food processor gives the best texture and binding.
- How do I store leftovers? Store in an airtight container in the fridge for up to 4 days.
- Can I freeze sheet pan tofu kebab? I do not recommend freezing these wraps, as the texture of tofu is widely impacted when freezing.
- What can I use instead of harissa? Tomato paste is the easiest swap for a milder flavor. You could also try mixing tomato paste with a pinch of smoked paprika and cayenne to mimic the harissa heat.
Sheet Pan Tofu Kebabs
A flavorful sheet pan tofu kebabs made with sun-dried tomatoes, harissa, chickpea flour, and aromatic spices. Golden, protein-rich, and perfect layered onto a wrap with your favorite toppings.
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Equipment
Ingredients
Ingredients
- 1 lb (450 g) extra-firm tofu
- ¼ cup (50 g) sun-dried tomatoes in oil - drained
- 1 red onion - peeled and quartered
- 1 tbsp (15 g) harissa or tomato paste - use harissa if you like it a little spicy
- 4 garlic cloves - peeled
- ¼ cup (30 g) chickpea flour
- ¾ cup (22 g) fresh parsley - packed
- 2 tsp (10 ml) olive oil
Spices
- ½ tsp (1.5 g) ground turmeric
- ½ tsp (3 g) fine sea salt
- ¼ tsp (0.5 g) ground black pepper
- 2 tsp (4 g) smoked paprika
- 1 tbsp (6 g) ground cumin
- 2 tsp (4 g) ground coriander
- ½ tsp (1 g) ground cinnamon
Instructions
- Prep the tofu: Pat it as dry as possible with a clean kitchen towel to remove excess moisture.
- Preheat: Preheat the oven to 390°F (200°C) fan forced mode on.
- Process: Add the tofu, sun-dried tomatoes, red onion, harissa or tomato paste, garlic, chickpea flour, parsley, and spices (turmeric, salt, pepper, smoked paprika, cumin, coriander, and cinnamon) to a food processor. Process until just combined.
- Prep the pan: Lightly spray a sheet pan (12×10 in – 35×25 cm) with olive oil.
- Shape and bake: Spread the tofu mixture onto the sheet pan. Use a spatula to smooth it into an even layer, then score it vertically into 8 pieces, cutting all the way through the tofu mixture (I like to use a silicone spatula). For that classic kebab look, you can add some shallow horizontal lines across the top of each piece (refer to photos for visual; keep it very shallow or it will separate once cooked). Brush or spray the top with olive oil, then bake on the top rack for 25 minutes.
- Serve: Layer onto a wrap with your favorite sauce and toppings, and enjoy! (See notes below for exactly how I served mine.)
Notes
How I served my tofu kebabs: I used our Homemade Soft Whole Wheat Wraps, layered some hummus, pickled onions, sliced cucumber, the kebabs, some delicious mint tahini sauce, and chopped pistachios, it was delicious! Another winning combo is a simple tzatziki with chopped tomatoes, lettuce, cucumber, and red onions.
Tahini mint sauce: In a small blender, combine 1/3 cup tahini, 2 tbsp maple syrup, 1/2 cup fresh mint, 2 tbsp lemon juice, 1 cup water, and a pinch of salt. Blend for a couple of minutes to emulsify the tahini and get a creamy sauce. Keeps in the fridge for up to 5 days.
Alternative sauce: the tahini harissa sauce from this Moroccan Bowl would also be delicious with this!
Your Creations
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