This sheet pan succotash recipe is so delicious! Succotash is baked in the oven along with flavorful, crispy baked tofu. A quick, healthy vegan dinner, highlighting your garden bounty!
I think I told you I planted a garden this year, and I still have tons of cherry tomatoes! Together with my fresh garden corn and big fat onions, this sheet-pan succotash has become a staple in the last few weeks. We can’t get enough of it! Looking for classic succotash? Here’s our traditional succotash recipe!
Why You’ll Love This succotash recipe!
Use up summer produce for a quick meal: Sheet-pan succotash has been a lifesaver around here! It’s a great way to use up my summer tomatoes and create a vegan meal with very little hands-on time.
A versatile recipe: The best part is that it’s versatile (use what you have on hand), and my husband loves it! It is completely delicious!
Top it with protein: Today, I’ve topped it with crispy baked tofu, which bakes at the same time as the succotash- easy-peasy! You could also top with it with our baked chicken or this blackened salmon.
Succotash Recipe Ingredients
- Cherry tomatoes: Or grape tomatoes or yellow pear tomatoes.
- Corn: Use fresh or frozen.
- Edamame: Lima beans are a great substitute!
- Red onion: Elevates the flavor with an aromatic, subtly sweet taste.
- Spices: Paprika, granulated garlic powder, dried oregano or thyme, cumin, fresh black pepper, and salt. Add a pinch of red pepper flakes or Aleppo chili flakes for a little extra heat!
- Fresh basil leaves: Fresh herbs like basil add a summery feel! You can also add fresh parsley, cilantro, or dill.
How to Make Succotash
Preheat oven to 400F.
Step one: Mix together tomatoes, corn, edamame, red onion, and olive oil in a large bowl.
Step two: Add salt, paprika, garlic powder, dried oregano, cumin, and black pepper and toss.
Step three: Spread the seasoned veggies out onto a parchment-lined baking sheet in a single layer. Use two pans if needed.
Step four: If making the crispy tofu, add the cubed tofu to the same bowl along with olive oil, salt, paprika, garlic powder, cumin, and cornstarch. Toss to combine, then transfer to a baking sheet to bake 20-25 minutes on the top rack.
Step five: Place the succotash on the middle rack and bake for 15 minutes. Stir the pan, then bake an additional 5-15 minutes, or until the tomatoes collapse and the onions begin to brown on the edges.
Step six: When done, mix in half of the basil.
Step seven: Transfer to a serving dish and sprinkle with remaining basil, or divide among 4 bowls and top with baked tofu.
Variations
- Add meat: Bacon (along with bacon drippings or bacon grease) and corned beef are traditional succotash ingredients that can be added.
- Mix up the vegetables: Use whatever vegetables you have on hand! Bell peppers, poblano peppers, jalapeño peppers, summer squash, zucchini, or okra are all great options. You could also use a several cloves garlic or shallot instead of red onion too.
- Substitute black-eyed peas: In lieu of edamame or lima beans, black-eyed peas are another great option.
Chef’s Tips
- Use fresh corn: If you can find fresh corn, use it! If not, frozen corn will do. If using fresh corn, make it right away to make the most of corn’s sweetness, which is best when fresh!
- Add butter: If you’re not making this vegan, you can mix in butter while the succotash is warm for even richer flavor. Some recipes suggest preparing this with heavy cream on the skillet, but butter works well for our sheet-pan method.
- Visit your local farmers market for inspiration! The beauty of this southern succotash recipe is that it is representative of what is in season. Use the farmers market to inspire your own variation of this recipe!
Storage
Store leftover succotash in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
Serving Suggestions
Sheet-pan succotash can be served late summer through fall as a side dish with other seasonal recipes, or it can be topped with protein to turn it into a hearty meal.
FAQs
Succotash is derived from the Native American language, Narragansett. The word “sohquttahhash” roughly translates to “broken corn kernels.”
Yes, succotash originated from the 17th-century Native Americans in New England who served it to struggling colonists.
While there are many variations of succotash, it is most commonly known for having corn and lima beans.
We hope you love this easy Sheet-Pan Succotash recipe! Please let us know what you think. Enjoy!
More Corn Recipes You Might Like
Description
This easy sheet pan succotash recipe is baked in the oven. Create a delicious vegan meal with the addition of our crispy baked tofu. Or top it with our blackened salmon or baked chicken.
- Preheat oven to 400F
- Place tomatoes, corn, edamame, red onion, olive oil in a large bowl and toss well.
- Sprinkle in salt, paprika garlic powder, dried oregano, cumin and black pepper and toss again to combine.
- Spread out on a parchment-lined sheet pan in a mostly single layer (use two pans if need be).
- * If making the crispy tofu, add this to the same bowl, following the directions in the notes below (to bake at the same time).
- Place succotash on the middle rack (tofu on the top rack) and bake for 15 minutes. Stir, and continue baking until tomatoes collapse and onions begin to brown on the edges, 5-15 more minutes.
- Stir in half the basil.
- If serving as a side dish, place it in a serving dish and sprinkle it with remaining basil leaves, or divide the succotash among 4 bowls, topping it with baked tofu.
Notes
Optional additions: okra, diced red bell pepper, diced zucchini or summer squash
Storage: Leftovers will keep up to 4 days in the refrigerator for up to 4 days in an airtight container or can be frozen for up to 3 months.
Serve as a vegan side dish (or add some butter) or as a main dish with our crispy baked tofu.
Crispy Baked Tofu:
- 16 ounces tofu ( firm or extra firm)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 tablespoons corn starch
To make crispy baked tofu, blot tofu, cutting into 1-inch cubes, place in a bowl, and toss with the olive oil. Sprinkle in the salt, spices, and cornstarch and gently mix to combine. Bake at 400F on a parchment-lined sheet pan on the top rack, for 20-25 minutes, or until crispy stirring halfway through.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 239
- Sugar: 9.8 g
- Sodium: 602.7 mg
- Fat: 13 g
- Saturated Fat: 1.6 g
- Carbohydrates: 26.3 g
- Fiber: 6.5 g
- Protein: 10.5 g
- Cholesterol: 0 mg
