These easy BBQ Tofu Bowls combine crispy oven baked tofu drenched in sweet-and-smoky barbecue sauce with tender roasted veggies, nutty brown rice, and a drizzle of tahini sauce. Everything comes together in about 45 minutes for a satisfying vegan dinner that’s equally good for meal prep.
Prepare to Be Bowled Over
I am firmly of the opinion that most foods taste better when piled into a bowl, and this crispy BBQ tofu is no exception.
The tofu is torn into craggy pieces, baked until golden around the edges (though my crispy, seasoned Air Fryer tofu is also a great option), and then tossed with enough barbecue sauce to work its way into all those crispy little nooks and crannies.
The vegetables and tofu roast at the same time on separate sheet pans, and you can use your favorite bottled barbecue sauce to keep things easy.
These bowls are also highly adaptable: swap the vegetables with the seasons (I love roasted sweet potato and Brussels sprouts here), use any cooked grain you have on hand, or serve everything over greens for a lighter option.
Let's make BBQ tofu bowls together!
Alright my friend, let me show you just how easy these barbecu tofu bowls are to throw together! You'll find specific quantities for ingredients and detailed instructions in the recipe card at the end of this post, but for now let's walk through it step by step.
Step 1: Prep the Ingredients
For the BEST crispy oven-baked tofu, I like to use my hands to tear the brick of tofu into bite-sized pieces. The uneven surface of torn tofu is amazing when crisped up, and perfect for holding onto the bbq sauce.
Trim and halve the Brussels sprouts, and cube the sweet potato into one-inch cubes. I like to leave the skin on the sweet potato as it is a source of concentrated nutrients and dietary fiber.
Step 2: Get ready to roast
Line one sheet pan with parchment paper, and spread the tofu out into a single layer.
Spread the vegetables onto the other sheet pan, without parchment (though you could totally use some if you prefer - it's just not as necessary here).
Place both pans into the oven to roast for about 20 minutes at 400°F / 200°C.
The tofu should be browned and crispy, and the vegetables tender but not soft, and crisped on the outside.
Step 3: sauté
Place the baked tofu into a bowl, and add your favourite BBQ sauce.
It may look like a lot of sauce at first, but those crisp sides really soak it up, so don't hold back.
Step 4: Assemble your bowls
To make BBQ Tofu Bowls, start with a base of brown rice. Add the roasted vegetables, and the crispy baked tofu with BBQ sauce.
I like to drizzle the veggies and rice with a bit of tahini for extra flavour. That's it! Lunch / dinner / whatever is served!
Barbecue Tofu Bowls with Roasted Vegetables
Ingredients
- 14 oz firm tofu crumbled or cubed
- 1 medium sweet potato cubed
- 16 oz Brussels sprouts trimmed and halved
- 4 Tablespoons extra virgin olive oil
- salt and pepper
- ½ cup barbecue sauce your favourite
- 4 cups cooked brown rice quinoa, or other grain of your choice
Instructions
- Preheat your oven to 400°F / 200°C
- Use your hands to crumble the tofu into bite-sized pieces, or slice it into cubes if you prefer.14 oz firm tofu
- Trim and halve the brussels sprouts. Cut the sweet potato into one-inch cubes.1 medium sweet potato, 16 oz Brussels sprouts
- In separate bowls, toss the tofu and vegetables each with 2 tablespoons olive oil, then season with salt and pepper.4 Tablespoons extra virgin olive oil, salt and pepper
- Line one sheet pan with parchment paper, and spread the tofu out into a single layer.
- Spread the vegetables onto the other sheet pan, without parchment (though you could totally use some if you prefer - it's just not as necessary here).
- Place both pans into the oven to roast for about 20 minutes at 400°F /200°C. The tofu should be browned and crispy, and the vegetables tender but notsoft, and crisped on the outside.
- Place the baked tofu into a bowl, and add at least ½ cup of your favourite BBQ sauce. It may look like a lot of sauce at first, but those crisp sides really soak it up, so don't hold back.½ cup barbecue sauce
- Divide the rice vegetables, and oven-baked tofu between 4 bowls.4 cups cooked brown rice
- I like to drizzle the veggies and rice with a bit of tahini for extra flavour. That's it! Lunch / dinner / whatever is served!
Notes
- Nutrition values are an estimate only.
- The crispy baked tofu is crispiest when served straight from the oven. Having said that, leftovers are delicious, and re-heat well.
- These BBQ Tofu Bowls are great served warm, cold, or room temperature. Perfect for packed lunches or picnics.
- Want to mix up the veggies? Go for it! Use whatever you've got on hand, what's in season, or whatever your favourites are.
- Mix up the base! Try cooked quinoa, farro, or wheat berries in place of the brown rice.
- For a lighter bowl you can replace the rice with greens instead.
Claire says
So simple but so good! I used quinoa in place of rice and roasted up carrots and sweet potatoes for my veggies (used what I had). In addition to the bbq sauce I also added a little bit of ranch dressing, because #America.
My only criticism is that this does not make enough for 4 adult servings, in my opinion. The only thing we had some leftovers on was the quinoa, so if you're trying to feed 4 adults I would double the recipe.
A says
This is delicious with the homemade BBQ sauce
Kellie Anderson says
Oh I love this, Katie! It seems counterintuitive to crisp the tofu first but I'll trust you. June was a washout for us in Edinburgh. We broke the record for wettest June while the rest of the country was fine! Must uncover the BBQ when we return from holiday, and try this for myself ????????
Katie Trant says
It really makes a huge difference for how it works on the grill. I find that "naked" tofu tends to stick and fall apart, and the sauce doesn't cling nearly as well. Let me know if you try it out!
Sandra Lea says
I know what you mean about well meaning friends grilling up some awful veggie patty. What is your favorite brand of barbecue sauce? I am definitely trying this tofu. Thanks.
Katie Trant says
I used a smoked hickory bullseye barbecue sauce for this and it was delish!