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- 1 block firm tofu, pressed and cubed - 1 cup barbecue sauce (store-bought or homemade) - 2 bell peppers (any color), sliced - 1 medium red onion, sliced - 2 cups broccoli florets - 1 medium zucchini, sliced - 3 tablespoons olive oil The main ingredients create a tasty base. Firm tofu gives protein and texture. Barbecue sauce adds a sweet and smoky flavor. Fresh bell peppers, red onion, broccoli, and zucchini bring color and crunch. - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste Spices enhance the taste. Garlic powder adds depth. Smoked paprika gives a warm, rich flavor. Salt and pepper balance the dish. They make every bite enjoyable. - Fresh cilantro or parsley for garnish (optional) Garnishes brighten the plate. Fresh cilantro or parsley adds a pop of color. They also bring a fresh taste. It's a simple way to elevate your meal. First, I start by pressing the tofu. This step helps remove extra water. Wrap the tofu in a clean towel. Place a heavy object on top. Let it sit for about 15 minutes. After pressing, I cube the tofu into bite-sized pieces. Then, I take a large bowl and add the cubed tofu. I pour half of the barbecue sauce over it. I gently toss the tofu to coat each piece. Let it marinate for another 15 minutes. This will give it a deeper flavor. While the tofu marinates, I focus on the vegetables. I slice two bell peppers into strips. I use any color I like for a vibrant dish. Next, I slice a medium red onion into thin pieces. Then, I cut a medium zucchini into rounds. Finally, I grab two cups of broccoli florets. In a large baking sheet, I spread all the sliced veggies. I drizzle them with olive oil. I sprinkle garlic powder, smoked paprika, salt, and pepper on top. I toss the veggies to make sure they are well coated. Now it's time to bake. I preheat the oven to 400°F (200°C). After marinating, I add the tofu to the baking sheet with the veggies. I spread everything out evenly. I bake it all in the preheated oven for 25 minutes. After that, I take the baking sheet out. I drizzle the remaining barbecue sauce over everything. I gently stir to mix it well. Then, I return it to the oven for another 15 minutes. The tofu should be crispy and the veggies tender. Once finished, I take it out and let it cool slightly before serving. To get crispy tofu, start with firm tofu. Press it to remove extra water. Cut it into cubes and marinate with half of the barbecue sauce for 15 minutes. This helps the tofu soak up flavor. Bake it at 400°F (200°C). The high heat makes the edges crispy. After 25 minutes, add the rest of the sauce. This keeps the tofu moist while it finishes baking. For tender and tasty veggies, cut them into similar sizes. This helps them cook evenly. Use a mix of bell peppers, red onion, broccoli, and zucchini for color and flavor. Toss them with olive oil, garlic powder, smoked paprika, salt, and pepper before baking. Bake them at the same time as the tofu. This way, they roast well and caramelize slightly. Check for tenderness after 25 minutes; they should be soft but not mushy. To serve, use a large platter for a beautiful display. Arrange the tofu and veggies together. For a fresh touch, sprinkle chopped cilantro or parsley on top. This adds color and a burst of flavor. You can pair this dish with rice or quinoa for a complete meal. Enjoy it warm, and don’t forget to share with friends! {{image_2}} You can switch up the veggies in this dish. Try using carrots, sweet potatoes, or asparagus. They add different flavors and colors. Cauliflower or Brussels sprouts also roast well. Each vegetable brings its unique taste. Feel free to experiment with what you have on hand. You can use homemade or store-bought barbecue sauce. Store-bought sauces save time and can be really tasty. Look for brands with fewer additives. If you want to make your own, mix ketchup, vinegar, brown sugar, and spices. Customize it to your taste. Adding a bit of honey or mustard can make your sauce special. If you're not a fan of tofu, consider chickpeas or tempeh. Chickpeas roast well and soak up flavor. Tempeh has a nutty taste and a firmer texture. For chickpeas, drain, rinse, and toss them with sauce. If using tempeh, slice it thin and marinate before cooking. Both options keep the dish hearty and delicious. Store any leftovers in an airtight container. Keep them in the fridge for up to four days. For longer storage, freeze the tofu and veggies in a freezer-safe bag. They can last up to three months in the freezer. Make sure to label the bags with the date. This helps you track how long they have been stored. To reheat, the oven is best for keeping the crispy texture. Preheat the oven to 350°F (175°C). Spread the leftovers on a baking sheet. Bake for about 15 minutes. You can also use a microwave for quick reheating. Just remember, this method may make the tofu softer. If you use the microwave, cover the dish with a damp paper towel. This keeps moisture in. This dish is great for meal prep. You can cook a big batch on the weekend. Divide it into single servings in containers. Pair it with rice or quinoa for a complete meal. You can also mix it with leafy greens for a fresh salad. This makes it easy to grab a healthy meal during the week. Yes, this recipe is already vegan! The main ingredients are tofu and veggies. However, you must check your barbecue sauce. Some sauces contain honey or other animal products. Choose a vegan BBQ sauce for a perfect dish. Many brands offer great vegan options. You can also make your own by mixing ketchup, vinegar, and spices. This way, you control the taste and ingredients. To make this dish gluten-free, focus on the barbecue sauce. Many store-bought sauces have gluten, so read labels carefully. Look for sauces labeled gluten-free. You can also make your own sauce. Mix ketchup, apple cider vinegar, and your favorite spices. This way, you enjoy the flavor without gluten. This dish is packed with nutrients. One serving has about 250 calories. It provides protein from tofu and fiber from veggies. You get vitamins from the bell peppers, broccoli, and zucchini. This meal is healthy and delicious, perfect for any day. Enjoy a balanced meal while tasting great! This blog post covered how to make a tasty tofu dish. We discussed main ingredients like tofu and peppers. I shared tips for prepping, baking, and achieving crispy tofu. You learned about variations and storage tips too. Remember, you can customize this dish based on what you have. With these steps, you can enjoy a delicious meal that fits your needs. Get creative with your flavors and enjoy your time in the kitchen!

Sheet-Pan BBQ Tofu with Roasted Veggies

Discover the deliciousness of Sheet-Pan BBQ Tofu with Roasted Veggies! This easy recipe combines crispy marinated tofu and vibrant roasted veggies for a healthy meal that everyone will love. Perfect for busy weeknights, this dish is not only simple to prepare but bursting with flavor. Don’t miss out—click through to explore this tasty recipe and transform your dinner routine today!
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Ingredients
  

1 block firm tofu, pressed and cubed

1 cup barbecue sauce (store-bought or homemade)

2 bell peppers (any color), sliced

1 medium red onion, sliced

2 cups broccoli florets

1 medium zucchini, sliced

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the cubed tofu and half of the barbecue sauce. Gently toss to coat the tofu evenly, then let it marinate for about 15 minutes.

      Meanwhile, on a large baking sheet, spread out the sliced bell peppers, red onion, broccoli florets, and zucchini. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until the vegetables are well coated.

        After the tofu has marinated, add it to the baking sheet with the vegetables, spreading it out evenly.

          Bake in the preheated oven for 25 minutes. After 25 minutes, remove the baking sheet and drizzle the remaining barbecue sauce over the tofu and veggies, gently stirring to combine.

            Return to the oven and bake for an additional 15 minutes or until the tofu is crispy on the edges and the vegetables are tender and slightly caramelized.

              Once done, remove from the oven and let cool slightly.

                Serve warm, garnished with fresh cilantro or parsley if desired.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4