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Sheet Pan BBQ Tofu

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 1x


Sheet Pan BBQ Tofu! BBQ-spice-crusted baked tofu that’s made in a snap. Serve it in bowls, add it to salads, or eat it straight off the pan! YUM.


  • 2 (16-ounce) packages extra firm tofu
  • 2 tablespoons cornstarch
  • 1/4 cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt 
  • 1 tablespoonolive oil


  1. Preheat the oven to 425 degrees.
  2. Press the liquid out of the tofu – you can use a tofu press, or wrap it with a towel and place a heavy pan on top of it for 10-15 minutes. Cut into cubes.
  3. Mix the cornstarch, brown sugar, spices, and salt together. Toss cubed tofu *gently* with the spices to coat, being careful not to break the tofu. Transfer to a baking sheet and drizzle with just a tiny bit of olive oil so it doesn’t stick. Bake for 30-45 minutes, until the exterior is lightly golden and dry-ish to the touch.
  4. While the tofu is baking, prep your extras for the bowls (see notes for ideas). Arrange beautifully in a bowl, snap a pic for the ‘gram, and devour! 


This makes for awesome meal prep. The tofu will keep well in the fridge for 3-4 days. I like to saute it in a pan to get it crispy again, but sometimes you just can’t quite make that happen, and I promise microwaving the whole thing will also be delicious. 

Ideas for bowl assembly: quinoa, rice, roasted sweet potatoes, green beans, corn, zucchini, tomatoes, mushrooms, spicy coleslaw (I just toss a bag of preshredded cabbage coleslaw mix with a little bit of mayo, salt, and Sriracha. Vegan mayo works, too!)

Sauce ideas: hot sauce, green tahini, magic green sauce, honey / honey mustard (my favorite! but not vegan).

  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Keywords: bbq tofu, vegan dinner, bbq tofu bowl, easy dinner recipe, vegan meal prep