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Sheet Pan BBQ Tofu

Cubed extra-firm tofu tossed with cornstarch, brown sugar and smoky spices, then baked until golden and chewy. It keeps well for meal prep and goes into bowls with grains, vegetables and a sauce.

5 servings · 45 min · main · American · vegan

Ingredients

  • 2 package extra firm tofu, 16-ounce packages
  • 2 tablespoon cornstarch
  • ¼ cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon kosher salt
  • 1 tablespoon olive oil

Method

  1. Preheat the oven to 425 degrees.
  2. Press the liquid out of the tofu – you can use a tofu press, or wrap it with a towel and place a heavy pan on top of it fo[r] 10-15 minutes. Cut into cubes.
  3. 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't stick. Bake for 30-45 minutes, until the exterior is lightly golden and dry-ish to the touch.
  4. While the tofu is baking, prep your extras for the bowls (see notes for ideas). Arrange beautifully in a bowl, snap a pic[ture] for the 'gram, and devour!

Notes

This makes for awesome meal prep. The tofu will keep well in the fridge for 3-4 days. I like to saute it in a pan to get i[t] crispy again, but sometimes you just can't quite make that happen, and I promise microwaving the whole thing will be delicious. Ideas for bowl assembly: quinoa, rice, roasted sweet potatoes, green beans, corn, zucchini, tomatoes, mushrooms[,] coleslaw (I just toss a bag of preshredded cabbage coleslaw mix with a little bit of mayo, salt, and Sriracha. Vegan [mayo] works, too!) Sauce ideas: hot sauce, green tahini, magic green sauce, honey / honey mustard (my favorite! but not vegan).

Adapted from Lindsay. Ingredients and method only — the description and any notes above were written for VegBatch.