Sheet Pan BBQ Tofu Meal Recipe

Introduction

This Sheet Pan BBQ Tofu Meal is an easy, flavorful way to enjoy a hearty plant-based dinner with minimal cleanup. Roasted potatoes, marinated tofu, and fresh veggies come together under a smoky BBQ seasoning for a satisfying one-pan meal.

Ingredients

• 4 cups halved baby potatoes (or ½ inch diced regular/sweet potatoes)
• About ¼ cup BBQ spice blend (see below for recipe)
• 3-4 tablespoons high heat oil, broth, or water to drizzle
• 16 ounce package (454 grams) super firm tofu (vacuum sealed)
• 4 ears of sweet corn, peeled and cut in half
• 1 medium sweet onion, peeled and cut into wedges (cut off root and tip)
• 1 pound asparagus, cleaned and ends trimmed
• ¼ cup BBQ sauce
• 1 tablespoon smoked paprika
• 2 teaspoons organic brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon dry mustard
• ½ teaspoon fresh cracked black pepper
• ½ teaspoon celery salt

Instructions

1. Step 1: Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Prepare one or two 17 x 12-inch half sheet pans, lined with silicone baking mats or parchment paper.
2. Step 2: Toss the cut potatoes in a large bowl with a splash of high heat oil, broth, or water to help the seasoning stick. Add about half the BBQ spice blend (1-2 tablespoons) and toss to coat. Arrange the potatoes on one side of a sheet pan in a single layer.
3. Step 3: Cube the tofu and place it in the same bowl. Add the remaining BBQ spice blend and toss gently to coat. Spread the tofu cubes on the other side of the sheet pan, keeping pieces in a single layer with space between for crisping.
4. Step 4: Bake the tofu and potatoes for 20 minutes. Then flip or stir them, rotate the pan, and bake for another 15-20 minutes.
5. Step 5: While the tofu and potatoes bake, prepare a second sheet pan lined with a silicone mat or parchment. Add the asparagus, onion wedges, and halved corn. Drizzle lightly with oil and sprinkle with sea salt, rubbing to coat.
6. Step 6: Roast the vegetables for 15-20 minutes, depending on asparagus thickness. Toss the veggies with BBQ sauce, then return to the oven for 5 more minutes.
7. Step 7: Serve everything on plates or bowls, garnished with chopped parsley if desired. Alternatively, cool for 30 minutes and portion into containers for meal prep.

Tips & Variations

• Use a silicone baking mat or parchment paper to prevent sticking and make cleanup easier.
• Adjust the BBQ spice blend to your preferred heat level by adding cayenne or smoked chili powder.
• Swap sweet potatoes for regular potatoes for a different twist.
• Try other vegetables like bell peppers or zucchini if asparagus is not in season.
• Press the tofu before cooking to improve texture and crispness.

Storage

Store leftovers in airtight containers in the refrigerator for 4-5 days. Reheat gently in the oven or microwave until warmed through. For best texture, reheat tofu and potatoes in the oven to retain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of super firm?

Yes, but super firm tofu holds its shape better during roasting and crisps more easily. If using firm tofu, press it thoroughly to remove excess moisture.

Is this recipe gluten-free?

Ensure your BBQ sauce and spice blends are gluten-free by checking labels or making your own seasoning blend at home.

Sheet Pan BBQ Tofu Meal Recipe

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★★★★★

5 from 75 reviews

• Author: Lana
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A flavorful and easy Sheet Pan BBQ Tofu Meal featuring crispy roasted baby potatoes, smoky BBQ-seasoned tofu, and tender roasted vegetables like asparagus, sweet corn, and onion. Perfect for a wholesome vegan dinner or meal prep, this recipe combines simple prep with big, smoky BBQ flavors all cooked conveniently in the oven on sheet pans.

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Ingredients

Scale 1x2x3x

Vegetables

• 4 cups halved baby potatoes (or ½ inch diced regular or sweet potatoes)
• 4 ears of sweet corn, peeled and cut in half
• 1 medium sweet onion, peeled and cut into wedges (root and tip removed)
• 1 pound asparagus, cleaned and ends trimmed

Protein

• 16 ounce package (454 grams) super firm tofu (vacuum sealed kind)

Seasonings & Sauces

• About ¼ cup BBQ spice blend (see recipe below)
• ¼ cup BBQ sauce
• 1 tablespoon smoked paprika
• 2 teaspoons organic brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon dry mustard
• ½ teaspoon fresh cracked black pepper
• ½ teaspoon celery salt

Other

• 3–4 tablespoons high heat oil (avocado oil or grapeseed oil), broth, or water for drizzling

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Instructions

1. Prep oven and pans: Preheat the oven to 425°F (218°C) and line one or two 17 x 12 inch half sheet pans with silicone baking mats or parchment paper for easy cleanup and to prevent sticking.
2. Season potatoes: Toss the halved baby potatoes in a large bowl with a splash of oil, water, or broth to help the seasoning stick. Add half of the BBQ spice blend (about 1-2 tablespoons) and toss to coat evenly. Spread the potatoes on one side of a sheet pan in a single layer.
3. Season tofu: Cube the super firm tofu and place in the same bowl used for potatoes. Add the remaining BBQ spice blend (1-2 tablespoons) and toss to coat well. Arrange the tofu cubes on the other side of the sheet pan in a single layer with space between pieces for crisping.
4. Bake potatoes and tofu: Place the sheet pan in the preheated oven and bake for 20 minutes. Remove, flip or stir the potatoes and tofu, rotate the pan, and bake for an additional 15-20 minutes until golden and crispy.
5. Prep other veggies: While the tofu and potatoes bake, prepare another sheet pan lined with silicone mat, parchment, or pan spray. Add the asparagus, onion wedges, and corn halves. Drizzle lightly with oil, sprinkle with a pinch of sea salt, and rub to coat evenly.
6. Roast veggies: Roast the prepared veggies in the oven for 15-20 minutes, adjusting time based on asparagus thickness. Then toss the veggies with the BBQ sauce and return to the oven for 5 more minutes to caramelize and infuse flavor.
7. To serve: Plate the crispy BBQ tofu, roasted potatoes, and BBQ-glazed vegetables. Garnish with chopped parsley if desired. Serve immediately for best texture.
8. To store: Allow leftovers to cool about 30 minutes, then portion into airtight containers. Refrigerate for 4-5 days for easy meal prep and enjoy cold or reheated.

Notes

• Use vacuum-sealed super firm tofu for best texture and minimal water content.
• You can customize the BBQ spice blend using smoked paprika, brown sugar, garlic powder, salt, dry mustard, black pepper, and celery salt.
• If you prefer fewer pans, you can roast all the vegetables and tofu together by timing and spacing well.
• Line pans with silicone mats or parchment to prevent sticking and ease cleanup.
• For oil, choose high smoke point oils like avocado or grapeseed oil to prevent burning at high oven temperatures.
• Leftover meal can be stored in airtight containers refrigerated for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: BBQ tofu, sheet pan dinner, roasted vegetables, vegan meal, easy weeknight dinner, healthy recipe, meal prep