This BBQ Tofu is succulent and juicy with all the flavors from the marinade. Paired with the spicy peppers and crispy potatoes is an easy & delicious meal that can be made on a sheet pan. I love making this for a busy day lunch or dinner when I am short on time and I need something whole & delicious to eat but doesn’t take too much time. Plus, the fact that it yields minimum dishes to wash is a total win in my books!
Plus, with Thanksgiving right around the corner, this recipe comes in very handy as it needs minimal prep time and comes out looking like a professional recipe that took a long time to make. I’d say an easy way to impress your vegetarian & vegan friends.
This recipe is a take on the classic meat on potatoes. Usually, meat and potatoes are heavy protein and carb loaded that are super heavy on the stomach. Not really great if you trying to control your Cholesterol or Blood Pressure. A great reason to try this vegan version which is a perfect balance of proteins, fiber & carbs along with tons Nutrition, Vitamin C, B6, B12 and Ant-Oxidants.
BBQ Tofu Ingredients:
- 8 oz of Extra Firm Tofu – I love this Sprouted Tofu version from trader joes
- 1/4 Cup Soy Sauce
- 1 Tbsp. Sesame Oil
- 2 Tbsp. BBQ Sauce – I used this Kansas City Style Organic BBQ Sauce from Trader Joe’s – use can use others, just do a taste test and adjust as needed.
- 1 Tbsp. Maple syrup or Honey
- 1/4 tsp. Ginger Powder
- 1/2 tsp. Garlic Powder
Prepping:
- Start by cutting the tofu into 1/2 inch. slabs. Take each tofu slab and make horizontal cuts like seen below. The cuts don’t have to deep just shallow. Repeat with all the tofu blocks
- Mix all the BBQ Sauce Ingredients in a bowl
- Dip each tofu slab into the sauce to coat all sides and place on a baking sheet
- Take a large sheet pan and spread out the baking sheet on it. Place the dipped tofu and leave space for potatoes and peppers.
Spicy Peppers & Potatoes Ingredients:
- 1 large Russet Potato cut into round circles
- 1 large Red Pepper cut into lengthwise slices
- 1 medium Red Onion cut into thin slices
- 2 Tbsp. Nutritional Yeast divided
- 1 tsp. Onion Salt divided
- 1/2 tsp. Garlic powder divided
- 2 Tbsp. Avocado Oil
Prepping:
- Place the potatoes on the sheet, add 1 Tbsp. nutritional yeast, 1/2 tsp. onion salt, 1/4 tsp. garlic powder & 1 Tbsp. oil. Mix everything and spread them out.
- Mix the onions and peppers, repeat step 1.
Must Reads:
- For the BBQ sauce, depending on the type of sauce you are using, adjust the soy sauce. Sometimes, certain BBQ sauces are heavily salted and that often yield a salty tofu. So make sure to do a taste test of the BBQ sauce and adjust the soy sauce as needed.
- If you don’t want the potatoes to be crispy and like them soft, take them off the baking sheet at 20 minute mark.
- No onion salt? No problem. Just mix equal amount of garlic powder, dried oregano, dried basil and thyme with a little bit of salt. Use instead of onion salt.
BBQ Tofu Steak with Crispy Potatoes & Spicy Peppers
An easy sheet pan vegan recipe perfect for lunch, dinner or for thanksgiving dinner
Ingredients
BBQ Tofu Ingredients
- 8 oz Extra Firm Organic Spouted Tofu
- 1/4 C Soy Sauce
- 1 Tbsp. Sesame Oil
- 2 Tbsp. BBQ Sauce
- 1/4 tsp. Ginger Powder
- 1/2 tsp. Garlic Powder
- 1 Tbsp. Maple Syrup if vegan or Honey if you are vegetarian
Spicy Peppers & Potatoes Ingredients
- 1 large Russet Potato cut into circular discs
- 1 large Red Bell Pepper or any other pepper cut lenghtwise
- 1 medium Red Onion thinly cut lenghtwise
- 2 Tbsp. Nutritional Yeast
- 1 tsp. Onion Salt Divided
- 1/2 tsp. Garlic Powder Divided
- 2 Tbsp. Avocado Oil or Any other Oil of choice
Rice Or Quinoa
- 1 Cup Rice or Quinoa cooked per directions
Instructions
- Star by pre-heating the oven to 400 F. Meanwhile continue with the below steps.
BBQ Tofu Prep
- Start by cutting the tofu into 1/2 inch. slabs. Take each tofu slab and make horizontal cuts like seen below. The cuts don't have to deep just shallow. Repeat with all the tofu blocks
- Mix all the BBQ Sauce Ingredients in a bowl
- Take a large sheet pan and spread out the baking sheet on it. You will want to use the same pan to place tofu, peppers and potatoes
- Dip each tofu slab into the sauce and place on a baking sheet
Spicy Peppers & Potatoes Prep
- Place the potatoes on the sheet, add 1 Tbsp. nutritional yeast, 1/2 tsp. onion salt, 1/4 tsp. garlic powder & 1 Tbsp. oil. Mix everything and spread them out on the baking sheet
- Mix the onions and peppers, repeat step 1 (add 1 Tbsp. nutritional yeast, 1/2 tsp. onion salt, 1/4 tsp. garlic powder & 1 Tbsp. oil. Mix everything and spread them out on the baking sheet)
Baking
- Once the oven is pre-heated, place the loaded baking tray on the middle rack
- At 20 minute mark, take out the tray and take the peppers & onions in to a plate
- Make sure to Flip the tofu and potatoes. Add more sauce to the Tofu slabs and place it back into the oven. Continue to bake for another 20 minutes.
- Serve over rice or quinoa and top off with any left over marinade & Sesame seeds
- Enjoy
Notes
- For the BBQ sauce, depending on the type of sauce you are using, adjust the soy sauce. Sometimes, certain BBQ sauces are heavily salted and that often yields a salty tofu. So just to a taste test of the BBQ sauce and adjust the soy sauce as needed.
- If you don’t want the potatoes to be crispy and like them soft, take them off the baking sheet at 20 minute mark.
- No onion salt? No problem. Just mix equal amount of garlic powder, dried oregano, dried basil and thyme with a little bit of salt. And use instead of onion salt.