Foryoueats: Sheet Pan BBQ Tofu

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 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’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 ‘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 it crispy again, but sometimes you just can’t quite make that happen, and I promise microwaving the whole thing will also be delicious.

Ideas for bowl assembly: quinoa, rice, roasted sweet potatoes, green beans, corn, zucchini, tomatoes, mushrooms, spicy 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).

Sheet Pan BBQ Tofu

Ingredients

Steps

Notes

Nutrition Facts

Sheet Pan BBQ Tofu

Ingredients

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts