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For this easy recipe, gather these ingredients: - 14 oz firm tofu, pressed and cubed - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 cup broccoli florets - 1 cup cherry tomatoes, halved - 1 small red onion, sliced - 1/4 cup barbecue sauce (your favorite brand) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish (optional) Tofu comes in different types. Firm tofu works best for this dish. It holds its shape well. Look for tofu that feels dense and sturdy. Check the expiration date to ensure freshness. You can also look for organic options for better quality. Remember, the right tofu makes a big difference in texture. The BBQ sauce adds a lot of flavor. I love using a sweet and tangy sauce. Look for one that matches your taste. Here are some great options to try: - Classic hickory barbecue sauce - Spicy chipotle barbecue sauce - Smoky mesquite barbecue sauce - Honey BBQ sauce (if not vegan) Feel free to explore local brands too. Each sauce can change the dish's taste. Choose the one you like best for a boost of flavor. {{ingredient_image_1}} Start with firm tofu. Press it to remove excess liquid. Wrap it in a clean towel and place a heavy object on top. Let it sit for about 15 minutes. This step helps the tofu get crispy. After pressing, cut the tofu into 1-inch cubes. In a large bowl, mix the cubed tofu with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until all pieces are coated well. For the veggies, choose fresh and vibrant ones. Slice the red bell pepper and zucchini into even pieces. This helps them cook at the same rate. Cut the broccoli into small florets. Halve the cherry tomatoes and slice the red onion. Add all these veggies to the bowl with tofu. Drizzle your favorite barbecue sauce over everything. Gently toss to coat the veggies and tofu evenly. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This makes cleanup easy. Spread the tofu and veggie mix evenly on the pan. Make sure they are in a single layer. Bake for 25-30 minutes. Stir halfway through to ensure even cooking. The tofu should be crispy, and the veggies tender. Once done, let it cool for a couple of minutes. Garnish with fresh parsley if you like. Serve warm and enjoy! To get crispy tofu, start with firm tofu. Press it well to remove extra water. This helps it absorb flavors and get that nice crunch. Once pressed, cube the tofu. Toss it in olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure each piece is coated well. Spread the tofu on the sheet pan evenly. Bake it at 400°F for 25 to 30 minutes. Stir halfway through for even cooking. The edges will crisp up perfectly. You can change the taste easily. Try using different BBQ sauces. A sweet sauce adds a nice glaze. A spicy sauce can give it a kick. You might also add herbs or spices like cumin or chili powder for more depth. If you want a fresh twist, squeeze some lemon juice before serving. Fresh herbs like cilantro or basil can add a bright note too. Mix and match to find your perfect flavor. Pair this dish with simple sides. Cooked rice or quinoa makes a great base. You can also serve it with a fresh salad. A light vinaigrette adds a nice touch. For dips, try hummus or a yogurt sauce. These add creaminess to the meal. You could also serve it with pita bread for a fun twist. Adding a crunchy coleslaw can give your meal extra texture. Enjoy exploring different combinations. Pro Tips Press Tofu Well: Make sure to press the tofu for at least 30 minutes to remove excess moisture. This helps it absorb flavors and achieve a crispy texture when baked. Use a Variety of Veggies: Feel free to mix and match your favorite vegetables. Cauliflower, asparagus, or carrots work great and add different textures and flavors. Adjust BBQ Sauce to Taste: Depending on your preference, you can add more or less barbecue sauce. For a spicier kick, try adding a dash of hot sauce or cayenne pepper. Serve with Grain: This dish pairs well with quinoa, rice, or even a fresh salad. It can be a complete meal when served with a hearty grain for extra sustenance. {{image_2}} You can swap out veggies based on what you have. Try using: - Carrots, sliced thin - Asparagus, cut into pieces - Cauliflower florets - Sweet potatoes, cubed - Green beans, trimmed These choices add new flavors and colors. Each vegetable brings its own taste and texture. This dish is already vegan and gluten-free with the right ingredients. Use gluten-free BBQ sauce if needed. Check the label on your sauce. You can also add chickpeas for extra protein. They roast well and taste great with BBQ. Want more heat? Add crushed red pepper flakes or jalapeños. You can sprinkle some on before baking. For a milder dish, skip the spicy additions. The garlic and smoked paprika give good flavor without heat. Adjust the spices to fit your taste. Cooking should be fun and personal! To keep your leftovers fresh, let them cool first. Use an airtight container. Store the tofu and veggies in the fridge. They stay good for about 3 to 5 days. Make sure to separate the barbecue sauce if you want to keep the taste bright. To reheat, use your oven for the best results. Preheat it to 350°F (175°C). Spread the tofu and veggies on a baking sheet. Heat for about 10-15 minutes until warm. You can also use the microwave if you're in a hurry. Just heat in short bursts to avoid sogginess. You can freeze leftovers, but texture may change. Pack in a freezer-safe bag or container. Remove as much air as possible. Use within 2 to 3 months for the best flavor. To thaw, place it in the fridge overnight before reheating. You should cook this dish for 25 to 30 minutes. Bake it at 400°F (200°C). Stir halfway through to ensure even cooking. The veggies should be tender. The tofu should be crispy on the edges. Yes, you can use non-vegan ingredients. Swap the tofu for chicken or pork if you prefer. You can also use regular barbecue sauce instead of a vegan option. Just keep an eye on the cooking time. Adjust as needed for different proteins. Many side dishes go well with this meal. Consider serving it with rice or quinoa for extra carbs. A fresh salad adds a nice crunch. You can also serve it with garlic bread or roasted potatoes. These sides balance the flavors nicely. To cook in an air fryer, preheat it to 375°F (190°C). Toss the tofu and veggies in a bowl as before. Spread them in the air fryer basket in a single layer. Cook for about 15 to 20 minutes. Shake the basket halfway through for even cooking. Enjoy the crispy results! You now have all the tools to make Sheet Pan BBQ Tofu and Veggies. We covered the key ingredients, tips for preparation, and even ways to customize flavors. You learned how to store leftovers and reheat them for the best taste. No matter your taste, there are plenty of variations to explore. Enjoy this dish as a healthy, easy meal option. I hope you try it and make it your own!

Sheet Pan BBQ Tofu & Veggies

A delicious and easy-to-make sheet pan meal featuring BBQ tofu and a variety of colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4

Ingredients
  

  • 14 oz firm tofu, pressed and cubed
  • 1 unit red bell pepper, sliced
  • 1 unit zucchini, sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, sliced
  • 0.25 cup barbecue sauce
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste unit salt and pepper
  • optional unit fresh parsley for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  • In a large bowl, toss the cubed tofu with olive oil, garlic powder, smoked paprika, salt, and pepper until well coated.
  • Add the sliced red bell pepper, zucchini, broccoli florets, cherry tomatoes, and red onion to the bowl with the tofu. Drizzle the barbecue sauce over the mixture.
  • Gently toss everything together until all the ingredients are evenly coated with the sauce.
  • Spread the tofu and veggies evenly on the prepared sheet pan in a single layer.
  • Bake in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the tofu is crispy on the edges.
  • Remove from the oven and let it cool for a couple of minutes.
  • Garnish with fresh parsley if desired, and serve warm.

Notes

Feel free to customize the vegetables based on your preference.
Keyword BBQ, easy, sheet pan, tofu, veggies