Vegan Summer Recipes: BBQ Tofu
Servings: 4 people
- 16 ounces (450 grams) tofu firm or extra firm
- 2 tablespoons (30 grams) olive oil
- 1 tablespoon (15 grams) soy sauce
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (250 grams) BBQ sauce
- Preheat the oven 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 medium bowl.
- Toss the tofu with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper.
- Transfer onto a baking tray and arrange it on a single layer.Bake at 400°F or 200°C for 25 minutes or until slightly charred and crisp on the edges.
- Add about ½ cup of BBQ sauce (or more to taste) to the tofu, toss with a spatula until coated, and bake for 5 more minutes.
- Take out of the oven, add more BBQ sauce to taste, and serve on a plate as the main protein of the meal or in a sandwich.
Nutrition information is an estimate for 1 serving on BBQ tofu out of 4 servings and with store-bought BBQ sauce. If you make our homemade BBQ sauce it has less sugar and fats.
STORAGE
Make ahead: tofu barbecue is an ok recipe to make ahead as the tofu keeps well in the fridge for a few days. However, the tofu gets dry after a few hours, so I'd recommend tossing it in more BBQ sauce as you are about to serve it.
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 for three months.
Reheat: thaw and reheat in the microwave.
