By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
135 cal · 40 min
Sheet Pan BBQ Tofu
Recipe GLPRf7c176182b00fe
Crispy-edged tofu cubes seasoned with a warm blend of paprika, cumin, and chili powder, then finished with smoky barbecue sauce. This vegan main course cooks entirely on one sheet pan for minimal cleanup and maximum flavor. Perfectly suited to serve over rice or with your favorite roasted vegetables.
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Ingredients
15 ounces Extra-firm tofu, drained and patted dry
1½ teaspoons Paprika
1 teaspoon Ground cumin
1 teaspoon Chili powder
1 teaspoon Garlic powder
½ teaspoon Kosher salt
¼ teaspoon Smoked paprika
¼ teaspoon Freshly ground black pepper
1½ tablespoons Olive oil
¼ cup Barbecue sauce
Directions
Preheat your oven to 425°F. Lightly coat a sheet pan with olive oil.
Cut the drained and patted-dry tofu into 1-inch cubes and place them in a large bowl.
In a small bowl, whisk together paprika, ground cumin, chili powder, garlic powder, kosher salt, smoked paprika, and freshly ground black pepper.
Drizzle the 1½ tablespoons of olive oil over the tofu cubes and gently toss to coat evenly.
Sprinkle the spice mixture over the oiled tofu and toss gently until each piece is evenly coated with the seasonings.
Spread the seasoned tofu in a single layer on the prepared sheet pan.
Bake for 20 minutes until the edges of the tofu begin to brown and crisp.
Remove the pan from the oven and drizzle the barbecue sauce over the tofu cubes, tossing gently to coat.
Return to the oven and bake for an additional 5 minutes until the sauce is caramelized and the tofu edges are crispy.
Remove from the oven and let rest for 2 minutes before serving.
Comments
This sheet pan dish is genuinely cheap and finds its tofu and spices at any Harris Teeter, Food Lion, Walmart, or ALDI in Charlotte without a second stop. The real cost driver is the barbecue sauce—budget $2 to $3 for a decent brand if you don't have one open—and a 14-ounce block of tofu at $1.50 to $2.50, keeping the per-serving cost around $2 to $3. The 40-minute time is honest, but assumes you're comfortable pressing tofu for 15 minutes before cooking; skip that step and the crust suffers. It's straightforward enough for a weeknight and reheats reliably in the oven the next day, though it won't reach its original crispness.
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