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.

Can I use other vegetables?

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.

How long does everything keep?

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!

Sheet Pan BBQ Tofu Meal

Name: Sheet Pan BBQ Tofu Meal
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 4 cups halved baby potatoes (or ½ inch diced regular/sweet potatoes); About ¼ cup BBQ spice blend (see below for recipe); 3-4 tablespoons high heat oil, broth, or water to drizzle; 16 ounce package (454 grams) super firm tofu (the vacuum sealed kind, see note 1); 4 ears of sweet corn, peeled and cut in half; 1 medium sweet onion, peeled and cut into wedges (cut off root and tip); 1 pound asparagus, cleaned, ends trimmed; ¼ cup BBQ sauce (see note 2); 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

Description

This hearty, delicious Sheet Pan BBQ Tofu Meal is made on one or two sheet pans (depends on how many veggies you want) and is super hands-off.

Ingredients

Units Scale

Sheet Pan BBQ Tofu Meal

4 cups halved baby potatoes (or 1/2 inch diced regular/sweet potatoes)
About 1/4 cup BBQ spice blend (see below for recipe)
3-4 tablespoons high heat oil, broth, or water to drizzle
16 ounce package (454 grams) super firm tofu (the vacuum sealed kind, see note 1)
4 ears of sweet corn, peeled and cut in half
1 medium sweet onion, peeled and cut into wedges (cut off root and tip)
1 pound asparagus, cleaned, ends trimmed
1/4 cup BBQ sauce (see note 2)

BBQ Spice Blend (see note 3)

1 tablespoon smoked paprika
2 teaspoons organic brown sugar
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon dry mustard
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon celery salt

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Instructions

Prep oven and pans: 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.
Season potatoes: 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.
Season tofu: 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 potatoes and tofu: 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.
Prep other 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.
Roast veggies: 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.
To serve: 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.
To store: Refrigerate leftovers in an airtight container(s) for 4-5 days.

Notes

Note 1: 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.
Note 2: 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.
Note 3: Store bought will work just as well, but I always make extra and save it for other meals in a small mason jar.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Entree
Method: Baking
Cuisine: American

Keywords: Vegan meal prep, vegan dinner, vegan sheet pan meals, vegan tofu