This easy sheet pan meal features BBQ marinated tofu that’s baked alongside broccoli and sweet potatoes. It’s so simple yet flavorful and a great way to enjoy a vegan dinner with minimal prep and clean-up!
I’m back with another easy sheet pan meal! My formula for these recipes is simple: a source of protein + lots of veggies + a flavorful sauce or dressing. And this rendition of BBQ marinated tofu and vegetables totally fits the bill!
For maximum flavor, let the tofu soak in barbecue sauce overnight or for several hours before you make the recipe. If you didn’t think that far ahead, no problem! You can just let it sit for 30 minutes instead. Like I said, we’re keeping things simple here.
In no time, you’ll have a balanced, nourishing meal on the table. So go ahead and pop that sheet pan in the oven, give yourself a pat on the back, and enjoy!
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Ingredients and Substitutions
- Tofu: Use extra or super firm tofu for best results, since these varieties hold onto less water than softer versions and tend to crisp up better in the oven. I also like to press my tofu for 20 to 30 minutes to get rid of excess water, but that’s optional depending on what time you have.
- Barbecue sauce: If you want/need this dish to be vegan, use a vegan BBQ sauce like Triple Crown (one of my favorite brands). Any barbecue sauce you like will work here though!
- Apple cider vinegar: Use white vinegar if you don’t have apple cider.
- Garlic powder, onion powder, and smoked paprika: These add some additional flavor to BBQ marinated tofu. Feel free to sub fresh garlic for garlic powder.
- Sweet potato: If you don’t have a sweet potato, try a white potato or butternut squash.
- Broccoli: Cauliflower, asparagus, or green beans could be possible substitutes.
Equipment
You’ll need a large baking sheet, preferably a half sheet pan, for this recipe. If you don’t have one that’s big enough to fit all of the ingredients without overlapping, use two baking sheets. The veggies and tofu will get crispier if they can be spread out a little bit.
Instructions
The full recipe card for BBQ marinated tofu and veggies is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Cut tofu into cubes.
Add the tofu to a large dish, either a glass bowl or a rectangular dish that allows the tofu to be in a single or almost single layer. Whisk together the barbecue sauce, apple cider vinegar, and spices. Pour over the tofu and stir gently to coat the cubes in the mixture. Marinate for at least 30 minutes.
In the meantime, prepare the vegetables. Toss them in olive oil, salt, and pepper. Spread the veggies out on a lined half sheet pan. Put the marinated tofu on another section of the sheet pan.
Bake until the veggies are tender and lightly browned and the tofu is browned and slightly crispy on the outside. Flip halfway through for best results.
Storage and Reheating
Keep leftovers of your BBQ marinated tofu sheet pan meal in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave until warmed through.
More Tofu Recipes
Love this easy meal? Check out my other recipes featuring tofu:
📖 Recipe
BBQ Marinated Tofu Sheet Pan Meal
Ingredients
- 14 to 16 ounces extra or super firm tofu - pressed for 20 to 30 minutes (optional); diced into 1-inch cubes
- ¼ cup barbecue sauce - plus more for serving
- 2 tablespoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 medium sweet potato - cut into ½-inch half-moons
- 3 cups broccoli florets - from 2 small crowns
- 1 tablespoon extra virgin olive oil
Instructions
- Prep the tofu. You can press it for 20 to 30 minutes to remove extra water if desired (optional), using a tofu press or by placing the block between two plates with a stack of books on top. Dice into 1-inch cubes. Place in a large glass bowl or rectangular dish that allows the tofu to be spread out in a single layer (or almost single layer).
- Whisk together the barbecue sauce, apple cider vinegar, garlic powder, onion powder, and smoked paprika. Pour this over the tofu in the dish. Stir gently to ensure it's all coated. Cover and put in the fridge for at least 30 minutes or even overnight to marinate.
- Preheat the oven to 400 degrees F. Line a large baking sheet, preferably a half sheet pan, with parchment paper or a silicone mat. If you don't have a large baking sheet that will allow you to spread the veggies and tofu out in a single layer without overlapping, use two baking sheets. The tofu and veggies will get crispier if they have more room to be spread out.
- Prepare the vegetables by tossing them in olive oil and salt and pepper to taste. Place them on the prepared baking sheet(s). I like to do one section for broccoli and one section for sweet potato, but you can mix them together if desired. Put the marinated tofu on another section of the baking sheet(s).
- Bake for 35 to 45 minutes, flipping halfway through, until the veggies are tender and lightly browned and the tofu is browned and slightly crispy on the outside.
- Serve drizzled with more barbecue sauce. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave until warmed through. stirring in between intervals.
- If you need the recipe to be vegan, use a vegan barbecue sauce like Triple Crown brand.
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