Sheet Pan BBQ Tofu is a great way to prep tofu! Sweet potatoes and broccoli are the ideal sides for this dish. Healthy, high-protein, and plant-based!
Vegan or vegetarian and miss the taste of barbecue sauce? It happens to be great on tofu, did you know? It's true! It's a healthy plant-based protein that takes on the flavors of everything you cook it with. In this case, it's barbecue sauce, so that's what drives the tastebuds!
We're always looking for shortcuts, and of course sheet pan dinners continue to fit the bill for that. We are fans, always, of the combo of sweet potatoes and broccoli, and they work great together on a sheet pan because they tend to cook at almost the same rate, which comes in handy. Any time we can set it and forget it and come out with an awesome meal prep, we're down with that.
This dish is vegan/vegetarian, gluten-free, high-protein, and can be made paleo if need be; just find yourself a paleo-friendly BBQ sauce and you're good to go.
Sheet Pan BBQ Tofu With Sweet Potatoes Ingredients
- 2 Tbsp. olive oil, divided
- 1 pound sweet potatoes, peeled and cubed
- 1 tsp. garlic powder
- ½ tsp. smoked paprika
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
- ⅓ cup BBQ sauce
- 12 ounces broccoli, cut into small florets
How to Make Sheet Pan BBQ Tofu with Sweet Potatoes
This is a recipe that takes only a few minutes of assemble and yields a really tasty meal prep. The tofu gets the BBQ sauce, and the sweet potatoes are tossed with paprika and garlic powder; it's always a good combo for a veggie that's naturally sweet to get a little bit of earthiness with seasonings.
It all starts with the sweet potatoes, which are roasted for a bit before adding the tofu, which you've brushed with your favorite BBQ sauce, and broccoli. The tofu and broccoli then roast for about another 15 minutes or so, and then you can serve it all!
How to Serve and Store Sheet Pan Tofu
This meal prep works really well for either lunch or dinner but with these veggies and the high protein aspect, it's perfect for dinner, too. Serve it as it is, if you like, or with rice, pasta, quinoa, or cauliflower rice, which is certainly one of our favorites.
Once you've prepped it, it's best kept in the fridge for 3 to 4 days in sealed containers. Reheat it in the oven, or even the air fryer! for about 10 to 15 minutes at 350 F. (Don't have one? Check out our air fryer guide!) You can also reheat it in a skillet with a bit of oil, if desired.
Substitutions and Alterations
A natural substitute for broccoli would be Brussels sprouts; their sweet and bitter notes are very similar, and they cook at a similar rate, too. Cauliflower would work well, and offer a slightly sweeter and less bitter taste. Swap the sweet potatoes for Yukon golds, if desired, but you know how we love sweet potatoes here!
This exact combination of ingredients would work super well with teriyaki sauce, too, come to think of it. Recipes are basically templates, right? Have fun making this your own!
And of course, if you're a meat eater, chicken is an obvious go-to with these flavors, and so is a good piece of salmon.
MORE SWEET POTATOES, TOFU, AND SHEET PAN MEAL PREPS, PLEASE!
- Crispy Sheet Pan Tofu
- Thai Chili Tofu Sheet Pan Meal Prep
- Sheet Pan Crispy Tofu and Broccoli
- Sheet Pan Sweet Potato Breakfast Hash
- 2 tablespoon olive oil divided
- 1 pound sweet potatoes peeled and cubed
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Fine sea salt to taste
- Freshly cracked black pepper to taste
- ⅓ cup BBQ sauce
- 12 ounces broccoli cut into small florets
- Preheat oven to 400°F. Line a large sheet pan with parchment paper.
- Toss the sweet potatoes in 1 Tbsp. of the oil and half the seasonings. Season to taste with salt and pepper. Arrange on one side of the sheet pan.
- Cut the tofu into 8 slices and arrange on one third of the sheet pan. Brush the tops of each slice with BBQ sauce.
- Transfer pan to oven and bake for 15 minutes. In the meantime, toss the broccoli florets in the remaining oil and spices, then season to taste with salt and pepper.
- Remove pan from oven, flip the tofu and brush the tops with BBQ sauce. Stir the sweet potatoes and move them to the center third of pan. Arrange broccoli on remaining third of the pan.
- Return pan to oven for another 15 to 20 minutes, or until sweet potatoes are tender and the broccoli is toasted looking. Brush the tofu with the remaining BBQ sauce.
- Allow to cool, then divide into meal prep containers, cover, and refrigerate for up to 5 days.