This flavor-packed BBQ tofu is first marinated in a mixture of vegan barbecue sauce, tamari, apple cider vinegar, olive oil, nutritional yeast, garlic powder, onion powder and smoked paprika before being oven-baked and then smothered in more barbecue sauce. Perfect alone, over rice or quinoa, on a salad or grain bowl or in a wrap. Delicious hot or cold and great for meal-prepping! Super satisfying and easy to make with less than 10 ingredients!
I have a confession to make.
I think I am addicted to tofu.
I am constantly sneaking pieces of these baked tofu bites before bed even though they're supposed to be for the next day's lunch.
And now I find myself doing the same thing with this BBQ tofu.
I suppose there are worse things than eating too much tofu, right?
Anyway, what do you expect when it just tastes so darn yummy? 😉
So, get out your tofu press (or a large pot or heavy book) and a sheet pan and let's make some tofu!
Step 1 - Press the tofu
Open the package of tofu and drain any excess water. If you have a tofu press, press the tofu for 20 minutes.
If you do not have a tofu press, place the block of tofu in the center of a clean, absorbent kitchen towel on a sturdy plate. Wrap the tofu with the towel.
Place a heavy object, such as a large pot or some books on top of the tofu and press for 30 minutes.
Step 2 - Make the marinade
While the tofu is pressing, whisk together barbecue sauce, tamari, apple cider vinegar, olive oil, nutritional yeast, garlic powder, onion powder and smoked paprika in a mixing bowl.
Step 3 - Marinate the tofu
Cut the tofu into cubes, approximately ¾"-1" thick.
Add the tofu to the marinade.
Carefully use a silicone spatula to evenly coat.
Cover and refrigerate for 30 minutes.
While the tofu is marinating, preheat your oven to 400° F.
Step 4 - Bake the tofu
Place the tofu on a parchment-lined sheet pan in a single layer.
Rinse out the mixing bowl and set it aside for future use.
Bake for 30 minutes at 400° F, carefully flipping once halfway through. I used tongs to flip each piece individually.
Step 5 - Coat the tofu
Add barbecue sauce to the mixing bowl.
Carefully use tongs to place each piece of hot tofu into the sauce.
Use the silicone spatula to coat the cooked tofu with the sauce.
What's the best tofu to use?
Extra firm tofu works best for this recipe. Some of my favorite brands are Nasoya, 365 Everyday Value and Greenwise.
What's the best BBQ sauce to use?
You can use any store-bought barbecue sauce your heart desires, but be sure to check the label to ensure the ingredients are vegan as well as gluten-free, if needed.
If you prefer, you can opt for a homemade barbecue sauce instead. Here are some options for basic vegan barbecue sauces from some of my favorite bloggers:
- Healthy BBQ Sauce from My Quiet Kitchen
- The Best Vegan BBQ Sauce from MOON and spoon and yum
- Easy Homemade Vegan BBQ Sauce by Veganosity
- Maple Chipotle BBQ Sauce from Thyme & Love.
Can I omit the oil?
Yes, you can leave out the oil, but please note that it does help to balance out the flavor of the marinade and to crisp up the edges of the tofu during the baking process.
Ideas for serving
Enjoy over rice or quinoa with some steamed veggies on the side, as part of a salad or grain bowl, on a sandwich with some vegan coleslaw or in a wrap like this one I made with hummus, spring mix greens and tomatoes.
It's also great as a main with our:
- Cashew Mac and Cheese
- Vegan Cream Cheese Mashed Potatoes
- Air Fryer Asparagus
- Air Fryer Carrots
- Roasted Broccoli with Garlic
- Vegan Potato Salad
- Vegan Macaroni Salad
- Hummus Pasta Salad
- Cucumber and Tomato Salad
- Three-Bean Salad
Storing for later
You can store the tofu in the refrigerator in an airtight container for up to 5 days.
Baked BBQ Tofu
- 1 (14 oz.) block organic extra firm tofu
- ¼ cup plus 2 tbsp. store-bought barbecue sauce, divided (*check label to ensure ingredients are vegan and also gluten-free if needed; use homemade if preferred)
- 1 tbsp gluten-free, reduced sodium tamari (can substitute with soy sauce if you are not gluten-free)
- 2 tsp apple cider vinegar
- 2 tsp olive oil
- 1 tsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Open the package of tofu and drain any excess water. Press the tofu using a tofu press or the kitchen towel/heavy object method as described in the **notes below. Depending on the method used, the tofu will need to press for 20-30 minutes.
- While the tofu is pressing, add 2 tablespoons of the barbecue sauce, tamari, apple cider vinegar, olive oil, nutritional yeast, garlic powder, onion powder and smoked paprika to a mixing bowl. Whisk to combine.
- Cut the tofu into cubes, approximately ¾"-1" thick. Add the tofu to the marinade and carefully use a silicone spatula to evenly coat. Cover and refrigerate for 30 minutes.
- While the tofu is marinating, preheat the oven to 400° F and line a baking sheet with parchment paper.
- Spread the tofu out on the baking sheet in a single layer. Rinse out the mixing bowl and set it aside for future use. Bake the tofu for 30 minutes at 400° F, carefully flipping once halfway through (I used tongs to flip each piece individually).
- Add the remaining ¼ cup of barbecue sauce to the mixing bowl and carefully use tongs to place each piece of hot tofu into the sauce. Use the silicone spatula to coat the cooked tofu with the sauce. Serve as desired.
(Please refer to the post above for instructional photographs for this recipe)
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