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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- To serve: Plate the crispy BBQ tofu, roasted potatoes, and BBQ-glazed vegetables. Garnish with chopped parsley if desired. Serve immediately for best texture.
- 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
