BBQ Tofu

5 from 11 votes

This crispy oven-baked BBQ tofu is seriously addictive! It's also a super easy recipe that can be served as an appetizer or side dish, and even makes a perfect main course.

Prep Time25

Cook Time30

Tofu Pressing Time30

Total Time1 25

Course: Appetizer, Side

Cuisine: American

Diet: Vegan

Servings:

Calories: 418kcal

Author: Alison Andrews

Ingredients

16 ounces Firm Tofu (450g)
1 cup Soy Milk (240ml)
¾ cup All Purpose Flour (93g)
2 Tbsp Cornstarch
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
¼ tsp Salt
¼ tsp Ground Black Pepper
¼ tsp Cayenne Pepper
1 cup Panko Breadcrumbs
¼ tsp Salt
¼ tsp Ground Black Pepper
1 cup Vegan BBQ Sauce

Instructions

Press the tofu for 30 minutes. It's ideal if you use a tofu press, but if you don't have a tofu press then place the tofu on a plate, with another plate on top of it and then put something heavy on top of that, like a heavy pot.
Preheat the oven to 400°F (200°C).
When the tofu is pressed, cut it into triangles. You can also cut it into rectangles or cubes.
In a large mixing bowl, add soy milk, all purpose flour, cornstarch, garlic powder, onion powder, salt, black pepper and cayenne pepper and whisk into a batter.
In a second bowl, add panko breadcrumbs, salt and pepper and mix together.
Add the tofu triangles to the batter in the large bowl and toss the tofu in the batter so that every piece is coated.
Transfer the tofu triangles in batches to the breadcrumbs bowl and gently toss them in the breadcrumbs so that they are coated on all sides.
Place the tofu onto a parchment lined baking sheet and bake for 20 minutes.
Remove it from the oven and add to a bowl with the BBQ sauce. Toss the tofu gently in the sauce so that all the pieces are coated.
Place the tofu back onto the parchment lined baking sheet and place it back into the oven to bake for a further 10 minutes.
Remove from the oven and brush with more BBQ sauce before serving.

Notes

Soy milk - works great for this as it's nice and creamy. You could replace this with a different non-dairy milk but make sure it's a creamy option, cashew milk and oat milk should both work well.
Panko breadcrumbs - work best for crispiness. You can use different breadcrumbs but they don't tend to crisp up quite as well as Panko in this recipe.
Vegan BBQ Sauce - you can use your favorite store-bought vegan BBQ sauce or make your own with our recipe for homemade vegan BBQ sauce.
Gluten-Free: You can use a gluten-free all purpose flour blend instead of regular flour and gluten-free breadcrumbs. It might not be quite as crispy though since Panko breadcrumbs seem to work best for crispiness in this recipe.
Storing: This BBQ tofu is best when hot and crispy right out of the oven. However, leftover tofu can be stored in an airtight container in the fridge for 3-4 days.

Nutrition