Easy BBQ Tofu

Using super-firm tofu keeps the recipe simple because it doesn't need to be pressed, and there's no need to marinate the tofu. The irregular edges from tearing the tofu also give the BBQ sauce plenty of places to cling.

Serve these baked barbecue tofu bites in grain bowls, wraps, sandwiches, or with your favorite sides for an easy vegan lunch or dinner. For more meal inspiration, try one of my vegan rice bowl recipes. For more easy tofu recipes, try my baked crispy tofu, tofu crumbles, or buffalo tofu nuggets.

Recipe features

• No pressing or marinating - Super-firm tofu keeps the prep simple. Just tear, season, bake, and finish with BBQ sauce.
• Smoky and flavorful - Chili powder, smoked paprika, garlic powder, and BBQ sauce add plenty of savory, smoky flavor.
• Oil-free with a gluten-free option - The recipe is oil-free and can be made gluten-free by using gluten-free tamari and a gluten-free barbecue sauce.
• Versatile - Serve the barbecue tofu in bowls, wraps, sandwiches, salads, or with your favorite side dishes.

Ingredient notes

This oil-free BBQ tofu recipe uses simple ingredients, but please see the recipe card below for exact measurements.

Super-firm tofu - Super-firm tofu contains less moisture and doesn't need to be pressed.  Extra-firm tofu also works, but press it for 20 to 30 minutes and pat it dry. Since extra-firm tofu often comes in a smaller 14-ounce (397 grams) package, reduce the ½ cup of BBQ sauce by 1 to 2 tablespoons depending on how saucy you like the tofu.

I don't recommend firm tofu because it contains more moisture and is more delicate.  Silken tofu isn't suitable for the recipe.

Tamari or soy sauce - Adds a savory flavor before baking. Use gluten-free tamari for a gluten-free option, or substitute low-sodium soy sauce if gluten isn't a concern.

Chili powder - Adds more flavor to the base of the tofu.

Smoked paprika - Gives the tofu an extra layer of smoky flavor that pairs well with BBQ sauce.

Garlic and onion powder - Adds more flavor to the tofu.

Salt - Enhances the other seasonings, but adjust to suit your taste preferences.

BBQ sauce - Use your favorite vegan BBQ sauce; be sure to check the label. I tested this recipe with two different BBQ sauces, which were both thick and coated the tofu without pooling on the baking sheet. If your BBQ sauce is thin, toss it with the baked tofu in a bowl, then return the coated tofu to the baking sheet for the final 3 to 5 minutes. This helps prevent excess sauce from pooling around the tofu.

How to make BBQ tofu

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat so the tofu doesn't stick.

2. Drain the super-firm tofu and pat it dry with paper towels.  If you use extra-firm tofu, drain it, press it for 20 to 30 minutes, pat it dry, and then continue with the recipe.

3. Using your hands, tear the tofu into bite-sized pieces, creating rough edges, and add them to a large bowl. The uneven edges give the BBQ sauce more surface area to cling to.

4. Drizzle the tamari or soy sauce over the tofu, then gently toss to coat.

5. Sprinkle the chili powder, smoked paprika, garlic powder, onion powder, and salt evenly over the tofu.

6. Gently toss again until the pieces are coated. I like to use a silicone spatula and gently fold the tofu with the seasonings to help prevent it from crumbling too much.

7. Spread the tofu pieces in a single layer on the prepared baking sheet, leaving a little space between them.

8. Bake for 25 to 30 minutes, or until the tofu is lightly golden around the edges but still soft.

9. Add the BBQ sauce to the baked tofu and gently toss to coat. Return it to the oven for 3 to 5 minutes, just until the sauce thickens slightly but is still saucy.

I tested two different BBQ sauces, and one thickened and darkened faster than the other, so check the tofu at around 3 minutes.

If your BBQ sauce is thin, toss it with the tofu in a bowl first, then return the coated tofu to the baking sheet. This helps prevent excess sauce from pooling on the pan.

Tips

• Pat the tofu dry. Removing excess surface moisture helps the tofu soak up the tamari.
• Tear instead of cube. The rough edges give the seasonings and BBQ sauce more places to cling.
• Toss gently. Fold the tofu with a silicone scraping spatula to help prevent the pieces from crumbling.
• Don't worry about small crumbles. If a few pieces of tofu crumble while stirring, add them to the baking sheet with the larger pieces and bake them too.
• Leave space between the pieces. Spreading the tofu out helps it bake and brown instead of steam.

Serving suggestions

Baked BBQ tofu works well with a variety of meals. 

• Add it to rice bowls or Buddha bowls.
• In a wrap with lettuce, tomatoes, and vegan ranch dressing or avocado.
• On a sandwich or bun with coleslaw and pickles.
• Added to salads for a smoky, savory topping.
• Serve with roasted potatoes, corn, coleslaw, green beans, or maple mustard Brussels sprouts.
• Make a mashed potato bowl with mashed potatoes (without butter), corn, steamed green beans, and barbecue tofu.

Variations

• Spicy - Use a spicy BBQ sauce or add a pinch of cayenne.
• Extra smoky - Add a little more smoked paprika to the BBQ sauce.
• Less saucy - Start with ⅓ cup BBQ sauce and add more as needed.
• Gluten-free - Use gluten-free tamari and be sure your BBQ sauce is gluten-free.

Storage and reheating

Refrigerator - Store leftover tofu in an airtight container for up to 4 days.  The tofu will soften slightly as it sits in the sauce.

Reheating - Microwave until warmed through or reheat in the oven at 350°F.  The oven can dry the tofu and sauce, so add more BBQ sauce after reheating if needed.

Related recipes

• Oil-Free marinated tofu
• Buffalo tofu bowl
• Tofu scramble

I hope you enjoyed the recipe!  If you did, feel free to rate it and leave a comment.