bbq tofu bowl

Sheet Pan BBQ Tofu! BBQ-spice-crusted baked tofu that's made in a snap. Serve it in bowls, add it to salads, or eat it straight off the pan! YUM.

Sheet Pan BBQ Tofu

(16-ounce) packages extra firm tofu

cornstarch

cup brown sugar

smoked paprika

teaspoon chili powder

teaspoon onion powder

teaspoon garlic powder

teaspoons kosher salt

tablespoons olive oil

Press the liquid out of the tofu &#8211; you can use a tofu press, or wrap it with a towel and place a heavy pan on top of it for 10-15 minutes. Cut into cubes.

Mix the cornstarch, brown sugar, spices, and salt together. Toss cubed tofu *gently* with the spices to coat, being careful not to break the tofu. Transfer to a baking sheet and drizzle with just a tiny bit of olive oil so it doesn&#8217;t stick. Bake for 30-45 minutes, until the exterior is lightly golden and dry-ish to the touch.

While the tofu is baking, prep your extras for the bowls (see notes for ideas). Arrange beautifully in a bowl, snap a pic for the &#8216;gram, and devour! 

Lindsay! I saw this in my inbox while my daughter and I were meal prepping for her first week of school. Talk about perfect timing! We immediately put this together (so easy by the way!) and could not stop snacking on the tofu as soon as it came out of the oven. It's SO tasty! Thanks so much…this is going to happen often in our house! :)

WOW. Best tofu recipe I’ve found!! Thank you :)

I don't know what happened with this tofu... I drained it while cleaning the house so it had PLENTY of time to be smashed under a cast iron skillet!!! But it turned out gummy, not crispy, and when I left it in a little longer in hopes it would crisp up, the coating lost its flavor. Womp. I'm still a PoY fan!!! Surely this was a user error.

Just took the tofu out of the oven. It’s good, but I’d cut down on the sugar next time. It was a little sweet for our taste.

I’ve always liked tofu but this recipe takes it to a whole other level! I could eat this every day. I combined with roasted sweet potato with a light drizzle of maple syrup and a vinegar-based coleslaw. There’s leftovers for lunch tomorrow...if they last!

This was delicious! I didn't think I would like tofu, but this BBQ version was awesome.

Unfortunately, this recipe didn't work for me. I found the sweet overpowering. I quite liked the general method/idea and the way the tofu baked, but the overall flavour was strange in my experience. Not sure what went wrong, perhaps less sugar would be preferable depending on your tastes.

Update: This tasted much nicer the next day. I think everything had a chance to mix together more and I definitely got the BBQ flavour intended. 

It was a bit soggier but I didn't mind it!

I barely ever cook tofu and I was thrilled at how approachable this recipe is for beginners. It turned out great and even my partner who doesn't like eating tofu snacked on a couple.

Thank you! I just love quinoa and green beans!!

Yum!!! I made this for lunch and was delighted how good it was! (took most of your recos on pairings, and put it with sweet potatoes and green beans I roasted along with the tofu, quinoa, some shredded cabbage, your honey mustard and some avocado.) So excited for my lunches these week (since I made this with the intent of meal prep!) Thank you!!! Only change I will make next time is more olive oil and/or spraying the sheet pan with cooking spray.

https://www.youtube.com/watch?v=LpE2tUr6e7k

Sheet Pan BBQ Tofu! BBQ-spice-crusted baked tofu that's made in a snap. Serve it in bowls, add it to salads, or eat it straight off the pan! 

Full recipe: https://pinchofyum.com/bbq-tofu

Products (Amazon affiliate links):
Smoked paprika: https://amzn.to/2O7V399
Chili powder: https://amzn.to/2O7VGzx
Onion powder: https://amzn.to/30p4tzr
Garlic powder: https://amzn.to/31wTKEF
Olive oil: https://amzn.to/2O72ihy

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Sheet Pan BBQ Tofu Bowls

Easy and delicious, 6-ingredient vegan bowls featuring bbq tofu, steamed broccoli, roasted red onion, brown rice and pineapple for a fresh and flavourful meal you'll love. 

Vegan BBQ Tofu Bowls

BBQ sauce

pineapple tidbits

broccoli

red onions,

rice

Optional: Press the tofu before use. To press it, either use a tofu press or fold the block up in a dish cloth, put it on a plate and place a heavy object on it for 20-30 minutes.

If you don&#8217;t have rice prepared, start cooking that now according to package instructions. You can use brown rice, basmati rice or any other rice or grain you enjoy.

If you have the time, cube the tofu or cut it into triangles, mix with half of the BBQ sauce in a bowl or bag and marinate for 1-2 hours. This step is optional but will help the tofu absorb more flavour. If you didn&#8217;t plan ahead for this step, no problem, the tofu will still be good without the extra marinating time! Mix the tofu with the bbq sauce in a bowl and proceed.

For easy clean up, line a baking tray with parchment paper. Spread the tofu in a single layer on the tray and bake for 20 minutes.

While the tofu is baking, peel and slice the red onion into chunks, chop the broccoli into small florets and prepare the pineapple for later.

After 20 minutes, pull the tofu from the oven and push the pieces to the side of the tray. Add the rest of the bbq sauce to the tofu on the pan and mix to combine. Spread the chopped red onion on the other half of the pan and sprinkle with a pinch of salt and pepper, if desired. Place the tray back in the oven for another 20 minutes.

While the onion and tofu are roasting, steam the broccoli. Bring a pot of water with a steamer basket to a boil and add the broccoli. Cover and steam for 3-5 minutes or until cooked al dente. Prepare the pineapple as well. If you&#8217;re using canned pineapple, drain and chop if needed. If you&#8217;re using fresh pineapple, chop into bite-sized pieces.

Once everything is ready, divide the ingredients between 4 serving bowls or food storage containers, top with a little extra BBQ sauce and enjoy.

This was absolutely delicious and super easy to make. I added a bit of avocado and swapped the pineapple for corn and it was perfect. 
This was my first time having tofu and it was lovely with the BBQ sauce. Next time I’m going to marinate it overnight for a fuller flavour. I’m really looking forward to making this again. Thank you so much! :)

Pretty good. I wish the veggies + rice were a bit more flavourful though. Easy and healthy recipe though!

This is a super flavour combo and the dish is so easy to make, too! I added cilantro and some steamed green beans to the mix. Will definitely make again!

This was my first adventure into the world of tofu and I loved it! The directions were easy to follow and the recipe was simple and delicious!

We made this last night and it was absolutely a winner! Hubby wasn’t sure about the pineapple but it pushed the taste of this dish over the top!  Thank you! Will be adding this to our rotation. 

This dish is taste amazing and so easy to make. We roasted the broccoli and my husband loves it is now one of our main dishes for dinner. thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612295819/i5NxMhgr3.mp4

Easy, healthy, vegan BBQ tofu bowls made with just 6 ingredients.

I’m about to lay some magic on you. This vegan BBQ tofu bowl meal with spicy green beans and sweet potato mac and cheese is absolute comfort food at its finest. It’s three simple recipes in one meal to create a perfectly balanced bowl of garden-fresh green beans, macaroni and cheese, and BBQ chicken-style tofu. It’s the perfect comfort food with homegrown flavor.

Smoky Vegan BBQ Tofu Bowls

chicken bouillon powder

olive oil (optional)

potato puree

cashews (unsalted, unroasted)

nutritional yeast

vegan chicken bouillon powder

garlic

Tbsp white miso paste

Tbsp BBQ sauce

Tbsp smoked salt

onion powder

tsp liquid smoke

water

(16-oz) box of elbows

green beans, ends

red bell pepper, thinly sliced

(7-inch) long hot pepper, minced

olive oil

salt

To a large measuring cup, add the BBQ...

To a large measuring cup, add the BBQ sauce, olive oil, and bouillon powder. Mix with a fork or small whisk until completely combined.

Pour this marinade over the tofu and marinate...

Pour this marinade over the tofu and marinate for at least 30 minutes or overnight for best results. 

Preheat your oven to 350 and line the...

Preheat your oven to 350 and line the tofu cutlets on a baking sheet.

Bake the cutlets for 30-40 minutes, stopping once...

Bake the cutlets for 30-40 minutes, stopping once to flip them halfway through.

Let cool slightly before slicing and serving. 

Get a large pot of water boiling on...

Get a large pot of water boiling on the stove and add a generous pinch of salt.

While you wait, add all the ingredients (except...

While you wait, add all the ingredients (except the macaroni) to a high-speed blender or food processor, pouring the hot water in last. Let this sit, so the cashews can soften while you start cooking the pasta.

When the water is boiling, cook the pasta...

When the water is boiling, cook the pasta al dente according to the directions on the box.

While the pasta cooks, blend the sauce ingredients...

While the pasta cooks, blend the sauce ingredients on high until it’s completely smooth.

When the pasta is finished cooking, drain it,...

When the pasta is finished cooking, drain it, spray it with cold water, and add it back to the pot.

Pour the cheese sauce on top and stir...

Pour the cheese sauce on top and stir until combined.

Heat it on low, uncovered and stirring often,...

Heat it on low, uncovered and stirring often, for about 7-10 minutes or until the sauce thickens and everything is warmed through.

Heat a cast iron skillet on medium high...

Heat a cast iron skillet on medium high heat and carefully add 1 Tbsp olive oil.

Then, add your green beans and peppers and...

Then, add your green beans and peppers and use a spatula to roll them around so they’re coated in the oil. Let them cook in the skillet for 3-4 minutes so they get a bit of a char.

Next, drizzle them with 1/2 more Tbsp olive...

Next, drizzle them with 1/2 more Tbsp olive oil and stir until everything is coated again. Let them cook another 3-4 minutes like this.

Finally, sprinkle the veggies with salt and carefully...

Finally, sprinkle the veggies with salt and carefully add 1-2 Tbsp water to the skillet to deglaze the pan (be careful not to breath in the steam that comes out of the skillet when you do this - it will make you cough).

Stir everything around once more and cook for...

Stir everything around once more and cook for another 2-4 minutes until the veggies are nice and charred.

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Sheet Pan BBQ Tofu

Vegan BBQ Tofu Bowls

Smoky Vegan BBQ Tofu Bowls

Top 3 bbq tofu bowl recipes from across the web

The most viewed bbq tofu bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheet Pan BBQ Tofu

Vegan BBQ Tofu Bowls

Smoky Vegan BBQ Tofu Bowls

The most viewed bbq tofu bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine