BBQ Veggies & Tofu
Ingredients & Inspiration
Here’s what you need to get crackin’ on this easy recipe:
- mini potatoes: yellow or fingerling are great
- chickpeas: an extra fibre and protein booster
- extra firm tofu: main source of plant-based protein
- carrots: for shredding
- fresh or frozen corn: tastes amazing when roasted
- lots of spices: to make your own BBQ seasoning
- BBQ sauce: adds a kiss of smoky, sweet goodness
How to Make BBQ Veggies & Tofu
Grab yourself a large sheet pan, throw all your ingredients on it and pop it in the oven!
- Preheat oven to 375°F. Add the potatoes, tofu and chickpeas onto one sheet pan.
- On the second sheet pan, combine the shredded carrots, corn and BBQ sauce, then arrange in a single even layer.
- In a jar or small bowl, whisk together all the spices to make your own BBQ seasoning. Add about 2 to 3 tbsp of the spice blend over the potatoes, tofu and chickpeas plus a drizzle of olive oil and gently toss to combine.
- Place both sheet pans in the oven and bake for 35 to 40 minutes until the carrots are tender and the potatoes are golden brown. Serve over a cooked grain or a bed of your favourite salad greens, garnish with fresh chopped cilantro, a lime wedge and some avocado and enjoy!
BBQ Season, Every Season
Everyone needs quick, throw-together meals that don’t require many ingredients, much thinking or effort! And this BBQ Tofu & Veggies sheet pan dinner does just the trick. 😉 Perfect for an easy weeknight meal or something to add to your weekly meal prep rotation, this meal is hearty enough to eat on it’s own or served with a cooked grain to make it a more complete meal.
If you enjoyed this recipe you might also like my Lemony Greens & Beans, BBQ Ranch Potato Salad, or Nourish Bowls With Spicy Coconu Rice!
Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
BBQ Veggies & Tofu
Ingredients
Method
- Preheat oven to 375°F. Add the potatoes, tofu and chickpeas onto one sheet pan.
- On the second sheet pan, combine the shredded carrots, corn and BBQ sauce, then arrange in a single even layer.In a jar or small bowl, whisk together all the spices to make your own BBQ seasoning. Add about 2 to 3 tbsp of the spice blend over the potatoes, tofu and chickpeas plus a drizzle of olive oil and gently toss to combine. (Keep the spice blend stored in a jar to use for future recipes!)
- Place both sheet pans in the oven and bake for 35 to 40 minutes until the carrots are tender and the potatoes are golden brown.
- Serve over a cooked grain or a bed of your favourite salad greens, garnish with fresh chopped cilantro, a lime wedge and some avocado and enjoy!
