Simple Sheet Pan BBQ Tofu
This Simple Sheet Pan BBQ Tofu is the most versatile thing ever. Make a batch and keep it in your fridge for the week… okay, make a few batches…
I am bowl-obsessed. I like to eat everything in a bowl. For some reason, everything just tastes better this way.
But it’s not only about taste when it comes to bowls. It’s about ease and variety.
Here’s what I mean: I prep and/or cook whatever ingredients I have in my fridge and I store them in glass containers in the fridge. Then, for the easiest meal ever, I take out all of the containers and arrange them on my counter. I look at them and decide what I want in my bowl. Then I put everything that makes me smile in it’s own little section in the bowl, and I’m good to go. Then everything goes back in the fridge and I do it again next time.
This Simple Sheet Pan BBQ Tofu has become my new favorite bowl ingredient.
It’s so good that even those people in my house who sneer at vegan food love it too.
BUT, and there’s always a BUT isn’t there… tofu should always be organic if possible. It’s a pressed food and therefore that means it’s been manipulated probably more than is healthy. So keep it organic if possible. Also, tofu is very cold in nature. In Chinese medicine, we know that too much cold can be hard on your digestion and on your health in general, so don’t just toss all of this tofu onto a cold salad. I like to add things to mine that are warmer in property too — like hot peppers, ginger, meats… I also like to spice it up with a tangy sauce (see the recipe below). I know this can be confusing, so ask me anything in the comments below.
Make this tofu. Keep it in the fridge. You will love it.
What are my other favorite bowl ingredients? Well, I’m pretty fickle, but lately these are my favorites:
- This Simple Sheet Pan BBQ Tofu (yes, it’s worth repeating)
- Fermented veggies (I buy jars of beets, cabbage, carrots, etc.)
- Leftover meats
- Roasted veggies
- Sweet potatoes
- Cauliflower rice
- Dairy-free cheese
- Banana peppers
- And… wait for it… a fried egg on top, or hard boiled eggs if I have them.
I’ll post a full bowl recipe soon, and you can see how pretty and simple and appetizing it can be.
I haven’t even gotten to the health benefits of these bowls. I customize mine for whatever’s going on in my body at the time. Whatever area needs a little extra help can be given love with a bowl. Oftentimes, my bowls are geared toward digestive benefits and contain foods that help me deal with stress or fighting inflammation. But you do you.
If you need a little help with your digestion, please download my free Healthy Digestion ebook here.
This is the part of the recipe post where I usually tell you the health benefits of some of the ingredients. Well, there are so few ingredients in this one, but I’ll talk about the tofu itself:
Tofu is touted in Chinese medicine for its ability to help detoxify the body. It also can help you with energy and with dryness in the body. NOTE: many people don’t do well with a lot of foods that are cold in property, and tofu is cold. So, don’t eat too much if you fall into this category.
- 1 lb firm tofu
- 2 tsp garlic powder
- salt and pepper
- 2 Tbs BBQ sauce (store bought or homemade)
- 1 tsp coconut sugar
- 1 Tbs extra-virgin olive oil
- Preheat the oven to 425°F.
- Line a sheet pan with parchment paper.
- Place several layers of paper towels or a clean dish towel on a large plate and lay the tofu on top. Cover with more towels and then place a can of food on top and let it sit for about 15 mins, so that the tofu drains a bit.
- Cut the tofu into bite-size cubes.
- Put the cubes into a bowl and add the rest of the ingredients. Toss gently to combine.
- Lay the cubes out onto the sheet pan, making sure they are not touching each other.
- Bake about 25- to 30-mins or until they are a little crisp on the outside.
- Enjoy with everything.