Sheet Pan BBQ Tofu
Finger-lickin' good BBQ Tofu! Crispy, seasoned tofu pieces with chewy centers- sweet, smokey, and delicious!
Servings 3 people
Ingredients
- 1 14 oz package extra firm tofu
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp cracked black pepper
- 1 1/2 T reduced sodium tamari or soy sauce
- 1/4 cup BBQ sauce
Instructions
- Remove tofu from package and drain excess water. Place tofu between a layer of kitchen towels or paper towels and place on a plate. Place a heavy object, like a cast iron skillet, on top of the tofu. Press for 30 minutes, replacing towels if needed.
- Preheat oven to 425 degrees F.
- Tear tofu into pieces and place in the center of a baking sheet lined with a silicone baking mat or parchment paper.
- In a small bowl, mix together spices.
- Add tamari or soy sauce to the spice mixture. It should form a soupy, pourable paste. If it's too thick, add a teaspoon of water.
- Pour spice mixture over tofu and mix gently by hand, making sure all of the pieces are covered. Spread tofu evenly on baking sheet.
- Place baking sheet on the middle or bottom rack of oven. Bake 35-40 minutes, mixing tofu once or twice, to ensure even cooking. Bake until the outside of the tofu starts to crisp.
- Remove tofu from oven and place in a medium size mixing bowl. Let cool a minute or two and then add the BBQ sauce. Mix well until all the tofu pieces are coated and serve!
Notes
If you can ahead of time, I suggest freezing and then defrosting the tofu. It gives the tofu such a great texture.
This BBQ tofu keeps well in the fridge for 3-4 days and can be eaten hot or cold. I like to add it to salads, wraps, or bowls.