BBQ Tofu with Roasted Potatoes and Jalapeño Yogurt Sauce

Crazy flavorful sheet pan baked BBQ Tofu with roasted fingerling potatoes, cucumber tomato salad, and cooling yogurt sauce. Your dream veg-packed recipe! This vibrant meal in a bowl is one you'll crave all year long. Super filling and such a crowd-pleaser. Gluten free, too!

Have you been to flavor town recently? I mean over here, it's been a minute. The dinner rut is reeeeal. Grab your bags cuz today WE'RE GOIN'.

We've nailed tofu lasagna but what about finger-licking-good, supremely chewy (never mushy) barbecue tofu? A simple spice rub + a hearty dunk in BBQ sauce makes a seriously sublime plant-powered main if you ask me.

Since I'm feeling snoozy about quinoa and rice lately, I decided to pair the 'fu with crispy roasted fingerlings. Drizzle with creamy, cooling yogurt sauce and pair with crunchy, tangy veg. BOOM!

Somehow a really fun dinner (or lunch) just happened!! I'm excited for us.

The low down on ingredients

• Tofu: Our complete plant protein superstar is back. I can't recommend Trader Joe's super firm tofu enough because you don't have to drain it! Total game changer. If that's not happening, give your extra firm tofu a good press.
• Potatoes: I freaking adore fingerling potatoes (aren't the blue and red tri-color ones purty?) but you can also use gold or red baby potatoes, which cook in 30 minutes like the tofu. Russet typically take longer to cook.
• Spices: Simple spices you likely have on hand to offer a base layer of flavor.
• Cornstarch: This gives the tofu a crispier texture. You can omit if you don't have and it'll still be delish. Or use arrowroot.
• Olive oil: For beautiful browning when we roast.
• Jalapeño: The sauce is not spicy since we're removing the seeds. Just flavorful and zesty.
• Yogurt: Tangy Greek yogurt balances the sweetness of the BBQ flavors and is a great high-protein base for a simple sauce. Full fat gives that ideal mouthfeel.
• Lime juice: Lovely citrus brightness.

Let's make it!

Whisk those spices. Place tofu and potatoes on baking sheet and toss with olive oil and spices. 

Roast for 30 minutes then toss tofu in sauce. Hot dang!

Dump yogurt, jalapeño, olive oil, garlic, lime juice and salt in a blender.

Blend until smooth and luscious!

Assemble, take a pic for the 'gram, and devour.

Storage

Leftovers keep really well in the fridge for up to 5 days. Store the sauce in one container and the potato tofu mixture in another.

I hope you're as obsessed with this flavor bomb recipe as I am!

I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!

Bbq time.

BBQ Tofu with Roasted Potatoes and Jalapeño Yogurt Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Alexis Joseph, MS, RD
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Meals
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Save Recipe Recipe Saved

---

Description

Crazy flavorful sheet pan baked BBQ Tofu with roasted fingerling potatoes, cucumber tomato salad, and cooling yogurt sauce. Your dream veg-packed recipe! This vibrant meal in a bowl is one you'll crave all year long. Super filling and such a crowd-pleaser. Gluten free, too!

---

Ingredients

Units USM Scale 1x2x3x

For the tofu and potatoes:

• 1 14oz block extra firm tofu, drained, pressed, and cubed
• 24oz fingerling potatoes, halved horizontally (or quartered if they're huge)
• 2 ½ tbsp extra virgin olive oil, divided
• 1 tbsp cornstarch
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 ½ tsp garlic powder, divided
• 1 tsp fine sea salt, divided
• ¼ tsp freshly ground black pepper
• ¼ cup barbecue sauce
• Optional: cucumber tomato salad, for serving

For the jalapeño yogurt sauce:

• ¾ cup plain greek yogurt (ideally full fat)
• 1 tbsp extra virgin olive oil
• 1 medium jalapeño, seeds and membrane removed
• 1 small clove garlic
• 1 tbsp lime juice
• heaping ¼ tsp fine sea salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make cucumber tomato salad if using. Drain and press tofu.
2. Preheat oven to 425F. In a small bowl, whisk cornstarch, smoked paprika, chili powder, 1 tsp garlic powder, ½ tsp salt, and a pinch of pepper. Place tofu on one side of an extra large baking sheet (or use 2 regular ones) and toss with 1 tbsp olive oil plus spices. 
3. Add potatoes to the other side of the baking sheet, ensuring everything is in an even layer with space between. Drizzle potatoes with 1 ½ tbsp olive oil and toss with remaining ½ tsp salt, ½ tsp garlic powder, and pepper. Make sure they're cut-side down. Roast for 30 minutes, tossing halfway through. Once done, toss tofu in ¼ cup bbq sauce.
4. Meanwhile, make sauce: add yogurt, jalapeño, olive oil, garlic, lime juice and salt to a blender. Blend until smooth. Season to taste with salt and pepper. The sauce will be thin.
5. Assemble bowls by layering potatoes and tofu in a bowl. Add veggies to the size and drizzle sauce over everything!

---

Notes

Adapted from this recipe

*I like Trader Joes' super firm tofu because you don't have to press it!

Vegan option: Use my creamy cilantro lime dressing or the jalapeño lime crema from this shrimp taco recipe