Sheet Pan BBQ Tofu

Ingredients

• 15 oz extra-firm tofu (drained and patted dry; source amount is 14 to 16 ounces)
• 1.5 tsp paprika (sweet paprika)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 0.5 tsp kosher salt
• 0.25 tsp smoked paprika
• 0.25 tsp freshly ground black pepper
• 1.5 tbsp olive oil (plus more for the baking sheet)
• 0.25 cup barbecue sauce

Steps

1. 1

   Wrap the tofu block in a few layers of paper towels and set it on a dinner plate or cutting board. Weigh it down with a heavy object, such as a skillet, pot, or large can, while the oven preheats.

2. 2

   Arrange a rack in the middle of the oven and heat the oven to 425°F (220°C).

3. 3

   Tear the pressed tofu into bite-sized pieces.

4. 4

   Lightly coat a rimmed baking sheet with olive oil.

5. 5

   Meanwhile, place the sweet paprika, cumin, chili powder, garlic powder, salt, black pepper, and smoked paprika in a medium bowl. Stir to combine.

6. 6

   Pour the measured olive oil into the spice mixture and stir to combine.

7. 7

   Add the tofu and gently stir until evenly coated.

8. 8

   Arrange the coated tofu in a single layer on the prepared baking sheet.

9. 9

   Roast for 30 to 35 minutes, stirring every 10 minutes so it cooks evenly, until the tofu is crisp all over.

10. 10

    Drizzle the tofu with the barbecue sauce and toss to combine.

Notes

Make ahead: Press and tear the tofu up to 1 day in advance; store it in an airtight container in the refrigerator until ready to cook. Storage: Refrigerate leftovers in an airtight container for up to 4 days. The source lists tofu as 14 to 16 ounces; 15 ounces is used here as a midpoint. Olive oil for the baking sheet is additional, with no amount specified.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• baked
• sheet-pan
• American