A generous slick of BBQ sauce and a savory dry rub adorn these vegan BBQ tofu chunks for a super easy sheet pan supper. You can prep the tofu up to two days ahead and then refrigerate it until you are ready to cook. It also makes a great addition to sandwiches, salads and grain bowls.
This recipe is simple and quick but packed with bold flavors and texture. It calls for firm or extra-firm tofu which is key for this recipe since it holds up to the rigors of grilling and searing without falling apart. It’s pressed first to give it a chewier texture and to help it absorb the marinade. This step can be done overnight in the refrigerator if you’re planning ahead, but 30 minutes is fine too.
I use a simple homemade BBQ sauce in this recipe that comes together in less than 20 minutes, but you can also use your favorite store-bought variety. My recipe uses pantry basics like ketchup, apple cider vinegar, tamari or soy sauce and brown sugar plus spices like garlic powder, onion powder and smoked paprika for a flavorful marinade.
I recommend using a nonstick baking spray or a light coating of oil to keep the tofu from sticking while it bakes. You can also add a spritz of cooking spray or oil to the BBQ sauce before brushing it over the tofu for a nice glaze. You can cook this in the oven or on a grill, though you will have to turn the tofu and re-season it with each flip. If you’re grilling, thread the tofu into skewers and grill until golden and tender.
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