A bold, smokey homemade BBQ sauce hugs crisp and chewy tofu bites perfectly. Our friends and family were blown away by this recipe, and we think you’ll be too. This recipe will be LOVED by picky husbands and kids alike! Here’s what some of you shared: Small tofu bites are tossed in a rich BBQ sauce and baked on a sheet pan until chewy, meaty, and irresistibly flavorful. BBQ tofu is so tasty you’ll forget you’re eating tofu. Plus, it’s easy to make—on a sheet pan in about 30 minutes. BBQ tofu is an excellent protein source and the best choice for a meatless meal. It can be added to sandwiches, salads, and grain bowls. The secret to this recipe? Pull the tofu apart into bite-size pieces with your hands – avoid cutting it with a knife – so that the rugged surface becomes the perfect vessel for the BBQ sauce.
Tofu
Use firm or extra firm tofu. Pressing the tofu is unnecessary; pat it dry with kitchen paper. This recipe won’t work with soft or silken tofu.
Olive oil
Olive oil or extra virgin olive oil are healthy oils that withstand high temperatures well, thanks to their high content of polyphenols. You can substitute avocado oil or other vegetable oils for olive oil.
Soy sauce
Soy sauce adds flavor and color to the tofu. We use reduced-sodium soy sauce here. Substitute tamari or coconut aminos for gluten-free.
Salt & Pepper
Tofu must be well seasoned with a generous pinch of sea salt and black pepper to taste good.
Smoked paprika
Smoked paprika adds a wonderful smokey aroma to this BBQ tofu recipe. You can substitute liquid smoke or chipotle powder if you have any in your pantry.
Garlic powder
Substitute onion powder for garlic powder.
BBQ Sauce
You can use your favorite store-bought BBQ sauce or make your own. It only takes 15 minutes, and you’ll need ketchup, soy sauce, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, and hot sauce. Here’s the full recipe for our easy homemade BBQ sauce. Preheat the oven or the air fryer to 400°F or 200°C. Take the tofu out of the package, drain it, and pat it dry with kitchen paper. With your hands, pull the tofu apart into bite-size pieces and add it to a large bowl. Note: The tofu’s rugged and porous surface will make the condiment and the sauce stick. Avoid cutting the tofu with a knife. Toss the tofu with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Each piece should be fully coated with the condiments. Tip: if you have chipotle powder, add a teaspoon of that, too, for a smokey, spicy kick. Transfer the tofu onto a baking sheet and arrange it on a single layer. Bake in the oven at 400°F or 200°C for 25 minutes or in the air fryer for about 15 minutes. The tofu should be slightly charred and crisp on the edges. Note: we don’t use parchment paper or a silicone mat for this recipe, but feel free to do so if you want. Add about 1/2 cup of BBQ sauce (or more to taste), toss with a spatula until coated, and bake for five more minutes. Finally, take the tofu out of the oven, add more BBQ sauce to taste and enjoy. Optionally, you can garnish with chopped scallion tops and sesame seeds. It will remind you of a pulled pork sandwich. To make it, toast the buns on a pan with a knob of butter (or vegan butter). Spread a generous layer of vegan mayo on the bottom bun, plenty of BBQ Tofu, top with our coleslaw, and close with the top bun with a smear of BBQ sauce.
With a cold and creamy salad
BBQ tofu has bold flavors thanks to the dry rub and barbecue sauce coating. We recommend serving it with a cold and creamy salad, such as coleslaw, creamy cucumber salad, broccoli salad, creamy pasta salad, dill potato salad, or macaroni salad.
With grilled or roasted veggies
It also goes well with veggies like:
Air fryer zucchini or roasted zucchini Air fryer eggplant or roasted eggplant Air fryer asparagus or baked asparagus Grilled zucchini, grilled eggplants, or grilled asparagus Roasted potatoes or air fryer potatoes. Corn on the cob.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 5 days. Freezer: Let it cool down completely, then transfer it to a freezer-friendly container and freeze it for three months. Reheat: Thaw and reheat in the microwave.
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