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
Scale
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 1/2 tbsp extra virgin olive oil, divided
- 1 tbsp cornstarch
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 1/2 tsp garlic powder, divided
- 1 tsp fine sea salt, divided
- 1/4 tsp freshly ground black pepper
- 1/4 cup barbecue sauce
- Optional: cucumber tomato salad, for serving
For the jalapeño yogurt sauce:
- 3/4 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 1/4 tsp fine sea salt
Instructions
- Make cucumber tomato salad if using. Drain and press tofu.
- Preheat oven to 425F. In a small bowl, whisk cornstarch, smoked paprika, chili powder, 1 tsp garlic powder, 1/2 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.
- Add potatoes to the other side of the baking sheet, ensuring everything is in an even layer with space between. Drizzle potatoes with 1 1/2 tbsp olive oil and toss with remaining 1/2 tsp salt, 1/2 tsp garlic powder, and pepper. Make sure they're cut-side down. Roast for 30 minutes, tossing halfway through. Once done, toss tofu in 1/4 cup bbq sauce.
- 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.
- 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