This hearty and delicious Sheet Pan BBQ Tofu Meal is made on one or two sheet pans (depending on how many veggies you want!) and is super hands-off. Loaded with crispy BBQ tofu, the BEST crispy potatoes, surprisingly delicious roasted onions, roasted asparagus, and sweet corn, this is a meal that’s perfect for guests, a weeknight dinner, or meal prep.
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Hey Internet, I’ve sort of done a sheet pan dinner before--my sheet pan roasted vegetable pasta... but you still had to cook the pasta on the stove top. So this meal is ENTIRELY in a sheet pan (or two) and it’s super easy, delicious, and satisfying.
This recipe is part of my push for delicious summer eats, including my recently published vegan tres leche; a few old favorites like vegan sausage, vegan baked mac and cheese, vegan squash casserole, and vegan watermelon feta salad; and some new ones I’m working on including cornbread, macaroni salad, and burrito bowls (all coming soon).
There’s something magical about throwing a bunch of stuff on a sheet pan and having it come out perfect and ready to eat.
One of the nights I tested this, I wasn’t feeling like eating so I packed up what was left (after my hubby demolished half of it) and ate it at work a couple days later and it was STILL delicious, and totally satisfying. In my book, that makes it great for meal prep.
It would also be a super easy meal to feed guests, so you spend less time in the kitchen and more time hanging out with your friends and family.
Why This Recipe Works
You wouldn’t expect to be able to cook all these things at once and have them turn out perfectly. But I’m telling you, they turn out perfectly and it’s easy!
It’s all about the timing. The tofu and the baby potatoes (diced potatoes also work!) take the longest to cook, so we just toss them with some spices and get them in the oven right away.
After about a half hour, we can throw in the remaining veggies--asparagus, onion, and sweet corn. You can use other veggies, but they may have different cook times.
I like to cook a lot, so I grabbed a second sheet pan. If cooking smaller, you can take the potato and tofu pan and either move them over if you think they need more time or remove the tofu and potatoes and put on the veggies.
Finally, I used a mix of homemade BBQ spice for the potatoes and tofu and a little vegan BBQ sauce for the asparagus. I left the onion and corn plain (just a little oil and sea salt). But do what suits you best!
Ingredients and Notes
- Potatoes: I used baby potatoes (halved), but diced potatoes will also work. I prefer gold or red potatoes when roasting potatoes. For an in depth look at how I make them, check out my vegan roasted potatoes.
- Oil: Not necessary but I find it helps the potatoes and oil get more crispy. If you do not want to use oil, spray the potatoes and tofu with water or broth to get the seasoning to stick.
- BBQ Spice: I made up a quick BBQ spice mix for this recipe, which I’ll include below. You can buy a premade BBQ spice blend, or make one fairly quickly using: 4 teaspoons smoked paprika, 2 teaspoons organic brown sugar, 1 teaspoon granulated garlic, 1 teaspoon dry yellow mustard powder, 1 teaspoon sea salt, ½ teaspoon fresh cracked black pepper, and ½ teaspoon celery salt. You’ll divide this mixture between the potatoes and tofu, but I always make extra and save it for other meals in a small mason jar.
- Super firm tofu: For this recipe, look for the tofu in vacuum-sealed plastic, not a tub of water. I can usually find it in my local supermarket, Trader Joe’s, Asian market, and even Costco. If you only have firm or extra firm tofu (that comes in water), you can still make this sheet pan BBQ tofu meal. You’ll want to drain the tub of tofu and press the block of tofu, using either a tofu press or two plates or cutting boards, paper towels, and a heavy weight (like books or a cast iron pan) for 20-30 minutes. Otherwise it may turn out soggy.
- Asparagus: I recommend thicker asparagus for this. You can substitute other veggies but be aware they may have different cook times. For instance, I would allow cauliflower to cook for 30-40 minutes, broccoli to cook for 20-30 minutes, mushrooms to cook for 20-25 minutes, and so on.
- Sweet onion: I love how sweet onions get in the oven. If you’ve never tried it, I highly recommend it. Red onion also gets very sweet (and loses its bite) in the oven.
- Sweet corn: I love corn any way it’s cooked, but roasted might be my favorite. Rub it with a little oil and sprinkle with a little sea salt and it’s absolutely perfect after 15 minutes in the oven. I absolutely love corn with anything BBQ flavored.
- BBQ Sauce: I used a bit of BBQ sauce at the end so my asparagus would be saucy. You can sauce other veggies too if you like. I used spice instead of sauce on the tofu and potatoes so the sauce wouldn’t burn or dry out. If you don’t like the ingredients in commercial BBQ sauce, give my homemade vegan BBQ sauce a try.
Step by Step Instructions for Making a Sheet Pan BBQ Tofu Meal
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Prepare one or two 17 x 12 “half sheet” pans (depending on how many veggies you intend to cook. If following the recipe exactly, use two). I recommend lining your sheet pans with silicone baking mats or parchment paper unless you know yours won’t stick for this type of recipe. I say that because I know my pans (USA Pan nonstick) don’t stick for this type of cooking because I use them daily for it.
- Toss your cut potatoes into a large bowl. You’ll need to wet them to make the seasoning stick, so use either a splash of high heat oil (like avocado oil or grapeseed oil) or water or broth. Then add about half your BBQ seasoning (1-2 tablespoons) and toss well to coat. Add to one side of the pan.
- Cube your tofu and place in the bowl you just used for potatoes. Repeat the process with the remaining (or 1-2 tablespoons) BBQ seasoning and add to the other side of the pan. Make sure the tofu and potatoes are in a single layer and have a bit of space in between each piece--this helps them crisp better.
- Bake in the 425 degree F (218 degree C) oven for 20 minutes. Flip or stir, rotate the pan and then bake for another 15-20 minutes.
- While the tofu and potatoes bake, you can prep the rest of the veggies.
- If you’re making the same amount I am based on the recipe I provided, grab another sheet pan and line it with a silicone baking mat, parchment paper or use a little pan spray. Add the asparagus, onion, and corn. If you wish, drizzle the veggies with a small amount of oil, sprinkle with a bit of sea salt, and rub with your hands to coat them. If making a smaller amount, you may be able to add them to the same pan as the tofu and potatoes (Either push them to the side and add new veggies, or remove the tofu and potatoes once you’re happy with how they taste and place the veggies in the same pan.
- Either way, roast the veggies 15-20 minutes. It will depend on how thick your asparagus is. Then toss the asparagus (and anything else you like) with the BBQ sauce. Place back in the oven for 5 more minutes.
- Serve everything up on plates or in bowls, garnish with chopped parsley if you like, and enjoy! You can also wait about 30 minutes for everything to cool somewhat and portion it out into individual containers for meal prep.
- Refrigerate leftovers in an airtight container(s) for 4-5 days.
Frequently Asked Questions
I like to serve a little of everything on a plate. Alternatively, place the entire sheet pan BBQ tofu meal in the middle of the table and let folks serve themselves. Tongs are especially useful with this dish.
Yup. The trick is having a rough idea of how long things take to cook, so that you add them at the appropriate time. For example, broccoli takes 20-30 minutes to cook while cauliflower usually takes 30-40. You can lower these times by chopping it smaller. Either way, you want to add the vegetables at the appropriate times and you can use anything you like. Instead of baby potatoes, you could use sweet potatoes or larger potatoes, just dice them in about a half inch dice and you shouldn't need to adjust the cook time.
While potatoes and tofu are the most hardy veggies, and the corn is honestly still really good on days 3 and 4, everything keeps pretty well for about 4ish days. The asparagus and onions will get softer, but everything still tastes pretty darn good in my opinion!
Unless you’re very used to cooking this type of thing on your sheet pans, I highly recommend lining your pans with silicone baking mats or parchment paper. I find silicone baking mats encourage caramelization the best, but parchment paper makes for easier cleanup--so use what’s best for you.
You can use any seasoning on any of this for different flavors and an easy way to switch up the recipe!
Try adding a sauce at the end for extra flavor and to tie everything together, such as my nut-free vegan ranch, lemon miso tahini, or maple mustard tahini.
More Recipes Like This
I don’t have a whole lot of other sheet pan recipes like this… yet! But I do have a lot of hearty tofu meals you may like.
And if you really like tofu, I have a whole compilation of my tofu recipes.
- Vegan Honey Garlic Tofu
- Tofu Poke Bowl
- Vegan Paella
- Tofu Adobo
- Saucy Tahini Pasta with Crispy Tofu
- Salmon Tofu
- Vegan Orange Chicken
- Sweet and Sour Tofu
- Vegan Beef and Broccoli
- Vegan Kung Pao Chicken
- Sticky Tofu
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