Baked BBQ Tofu

close-up of bbq tofu pieces on a white plate with sauce dripping off of them.

This flavor-packed baked 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!

Course Dinner, lunch, Main Course

Cuisine American, Gluten-Free, Vegan

Keyword BBQ food, dairy-free, gluten free, tofu, vegan, vegetarian

Prep Time 25

Cook Time 30

Total Time 55

Servings -5

Calories 220kcal

Author Sherri Hall

Ingredients

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 tablespoon gluten-free, reduced sodium tamari (can substitute with soy sauce if you are not gluten-free)
2 teaspoon apple cider vinegar
2 teaspoon olive oil
1 teaspoon nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika

Instructions

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.

Video

Notes

*See the post above for vegan BBQ sauce recommendations.

**To press the tofu without 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. Please note that the item(s) you use will get wet.

You can store the tofu in the refrigerator in an airtight container for up to 5 days.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition