Description
BBQ Tofu is a flavorful and nutritious vegan dish featuring crispy roasted tofu and vegetables coated in a smoky, sweet BBQ sauce.
Ingredients
Scale
- 4 cups halved baby potatoes (or ½ inch diced regular/sweet potatoes)
- ¼ cup BBQ spice blend
- 3-4 tablespoons high heat oil, broth, or water to drizzle
- 16 ounce package super firm tofu
- 4 ears of sweet corn, peeled and cut in half
- 1 medium sweet onion, peeled and cut into wedges
- 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
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius) and prepare one or two half sheet pans.
- Toss your cut potatoes into a large bowl with oil or broth to make the seasoning stick.
- Add half your BBQ seasoning and toss well to coat before placing on one side of the pan.
- Cube your tofu and repeat the seasoning process, placing it on the other side of the pan.
- Bake in the oven for 20 minutes, flipping or stirring midway, then bake for another 15-20 minutes.
- Prepare another sheet pan for the veggies by lining it and adding the asparagus, onion, and corn.
- Drizzle the veggies with oil and sprinkle with sea salt, then roast for 15-20 minutes.
- Toss the roasted veggies with BBQ sauce and roast for an additional 5 minutes.
- Serve everything on plates, optionally garnished with chopped parsley.
- Refrigerate leftovers in airtight containers for 4-5 days.
Notes
For those with diabetes, consider using sugar-free alternatives. Always check BBQ sauces and spice blends for gluten-free options.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg