Description
A delicious and quick sheet pan BBQ tofu meal with roasted vegetables that delivers great taste and texture.
Ingredients
Scale
- 4 cups halved baby potatoes (or ½ inch diced regular/sweet potatoes)
- ¼ cup BBQ spice blend
- 3–4 tablespoons high heat oil, broth, or water
- 16-ounce package (454 grams) super firm tofu
- 4 ears of sweet corn, peeled and cut in half
- 1 medium sweet onion, peeled and cut into wedges
- 1 pound asparagus, cleaned, ends trimmed
- ¼ cup BBQ sauce
- 1 tablespoon smoked paprika
- 2 teaspoons organic brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon dry mustard
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon celery salt
Instructions
- Preheat the oven to 425°F (218°C) and prepare your sheet pans.
- Toss the cut potatoes in a bowl with oil and half the BBQ seasoning; add to one side of the pan.
- Cube the tofu, add it to the bowl with remaining BBQ seasoning, and place on the other side of the pan.
- Bake for 20 minutes, then flip/stir and rotate the pan; bake for another 15-20 minutes.
- Prepare another sheet pan for asparagus, onion, and corn; season and coat with oil.
- Roast the vegetables for 15-20 minutes, then toss with BBQ sauce and roast for an additional 5 minutes.
- Serve and enjoy, or prepare leftovers in containers.
Notes
Press tofu well before cooking to achieve crispiness. Don’t overcrowd the pan to avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg