Description
A delightful dish combining hearty tofu and vibrant vegetables with zesty BBQ flavors, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 4 cups halved baby potatoes (or 1/2 inch diced regular/sweet potatoes)
- 1/4 cup BBQ spice blend
- 3-4 tablespoons high heat oil
- Broth or water to drizzle
- 16 ounce package super firm tofu (vacuum sealed)
- 4 ears of sweet corn, peeled and cut in half
- 1 medium sweet onion, peeled and cut into wedges
- 1 pound asparagus, cleaned, ends trimmed
- 1/4 cup BBQ sauce
- 1 tablespoon smoked paprika
- 2 teaspoons organic brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon dry mustard
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon celery salt
Instructions
- Preheat the oven to 425°F (218°C) and prepare one or two sheet pans.
- Toss your cut potatoes in a bowl with a splash of oil or broth, then coat with half of the BBQ seasoning and add to one side of the pan.
- Cube the tofu, add to the bowl, coat with remaining BBQ seasoning, then place on the other side of the pan.
- Bake for 20 minutes, flip/stir, rotate the pan, then bake for another 15-20 minutes.
- Prep the asparagus, onion, and corn while the tofu and potatoes bake, drizzling with oil, sprinkling with salt, and tossing to coat.
- Roast the veggies for 15-20 minutes, then toss with BBQ sauce and return to the oven for 5 more minutes.
- Serve everything on plates or bowls, garnished with parsley if desired, and enjoy!
- Cool for 30 minutes before portioning leftovers into containers for meal prep.
Notes
This dish is versatile with seasonal vegetables; avoid overcrowding the pan for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: main course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg