BBQ Tofu

This recipe is sponsored by Marukan who provided me with product samples for the purpose of developing this recipe & compensated me for my time. As always, all opinions expressed are my own.

This BBQ Tofu is my current favourite thing to eat! It's so sticky, tangy and delicious and really easy to throw together. No time-consuming tofu-pressing is required to get an amazing flavour with a perfectly chewy, but still tender texture! If you love my very popular baked tofu recipe then you're going to love this new flavour variation!

The BBQ sauce this tofu is smothered in is bold, spicy, sweet and savoury and is so easy to make using a base of tomato ketchup and apple cider vinegar for that very necessary tangy apple cider flavour.

And can we talk about Marukan Organic Apple Cider Vinegar? I LOVE their rice vinegar and use it all the time, so I was thrilled when I heard they now make organic apple cider vinegar.

You've probably noticed that I use it all the time for savoury recipes and also for vegan baking, so a large bottle is a staple in my pantry at all times. I love that Marukan's apple cider vinegar is made with organic apples and is raw and unfiltered. It tastes great and is perfect for using in this BBQ Tofu recipe!

(For detailed measurements and instructions, see the printable recipe card).

Here's the rundown on what you need to make this BBQ Tofu recipe, and why:

• Extra-firm tofu - It must be extra-firm for this barbecue tofu because it's sturdy and won't fall apart while you're coating it in the glaze or turning it during cooking. Also, you get a great firm, chewy, yet still tender texture through the baking alone, without having to press it.
• Tomato ketchup - A delicious shortcut ingredient that adds the right amount of sweetness and tang and makes the glaze thick, glossy and sticky.
• Apple cider vinegar - I use Marukan Organic Apple Cider Vinegar. Good quality vinegar is important because we are using quite a lot of it. Apple cider vinegar is essential because of its mild and tangy apple cider flavour. Other types of vinegar won't work as well in this recipe because they are too harsh.
• Yellow mustard - You could also use mustard powder but I'd half the amount. Don't use hot English mustard unless you can cope with the extra heat.
• Molasses and soy sauce - Just a tiny bit of each for depth of flavour.
• Garlic powder - I'm usually a huge proponent of fresh garlic but powder works best here and keeps the sauce nice and smooth.
• Brown sugar - BBQ sauce needs some sweetness and brown sugar also adds deep caramel-like flavour. You can use coconut sugar instead if you like. Add extra sugar if you like a really sweet BBQ sauce.
• Smoked paprika - My favourite spice for adding smoky deliciousness! You could use a few drops of liquid smoke instead though.
• Cayenne powder - For heat. Told you this is a bold sauce! Omit or reduce the amount to suit your tastes.

No special equipment is necessary. Just a small saucepan, a large baking tray and some parchment paper or a silicone baking mat.

First up we make the sauce which is so quick and easy. Literally, add all of the ingredients to a small pan, bring to a gentle boil and let cook for 5 minutes so the sugar dissolves. That's it!

What you get is a bold, spicy, super tangy (thank you apple cider vinegar!) sauce for drenching your tofu in. I recommend giving it a taste at this stage and adjusting if necessary. You might want to add a drop more vinegar for extra tang, some extra seasoning, maybe a pinch more cayenne if you like it hot, or even a bit of extra sugar to sweeten things up a touch more.

Then we prep the tofu. And when I say prep, I mean open the packet, drain and cut it up into pieces. That's all there is to it. There is no need to press it because it's getting a lengthy bake in the oven which dries it out to a perfect texture and consistency anyway.

Pop it in a dish and coat it in BBQ sauce, then lay it out on a lined baking tray and bake.

At halftime, take out the partially baked BBQ tofu, flip and brush on more sauce, then bake again.

Brush once more before serving to make it extra shiny and saucy...Because you can never have too much sauce!

And just look at those amazing little vegan BBQ tofu triangles...They are crazy good!

I like to cut my tofu into triangles just because I think they look nice and are more interesting than cubes or steaks.

Basically, you're carefully cutting lengthways through the entire block to get 2 or 3 large ½ inch slices. Different blocks of tofu are different thicknesses. I usually get 3 slices but you might only get 2 out of yours. Then take each of those slices and cut it first in half to make 2 squares, then cut each of those squares into triangles. 

Here are some pics to help you visualize it:

Inspired by the meal I made with the tofu in my pics? It's so simple to do!

Here's how I did it:

1. Make the barbecue tofu as per the recipe. Get it baking, then toss some fresh broccoli in a bit of olive oil, salt and pepper. When you turn the tofu at half-time put the broccoli in the oven, either on the same tray if it fits or another one if it doesn't.
2. Cook some rice (or quinoa or any other grain) while the tofu and broccoli cook. Plain is fine but if you want to get fancy my coconut lime rice would be great with this tofu!
3. Fill bowls with the fluffy rice, top with the roasted broccoli and the BBQ tofu, then drizzle over plenty of BBQ sauce. A few chopped spring onions or slices of cool cucumber are nice too!

For the very best results take note of these tips:

• Use good quality apple cider vinegar like Marukan's. They are not all created equally and some definitely taste better than others.
• Don't switch the vinegar for any other kind. Apple cider vinegar is essential. Other kinds of vinegar will be too harsh in this recipe.
• Don't press the tofu. It isn't necessary for this recipe because of the longish bake time. If you press it it will become too dry and fragile and likely break up.
• I like to coat the tofu in the sauce with a clean hand rather than use a utensil like a spatula or tongs. This results in less breakage and keeps the triangles neat.
• Don't be tempted to use anything other than extra firm tofu.
• You must use a metal baking tray. Don't use a glass or ceramic dish. They don't distribute the heat the same and your tofu will not caramelize and get the correct texture.
• The long bake time is necessary to get a great texture both for the inside of the tofu and the sticky sauce.
• Be sure to line your baking tray with parchment paper or a silicone baking mat as it will stick if you don't.

There is no grain bowl, burrito, salad or sandwich that will not benefit in some way from the addition of some BBQ tofu! Try it:

• in wraps, burritos, sandwiches & burgers (Hot tip - try it in a burger bun with a slice of pineapple ... Incredible!)
• with a dip as an appetizer or snack (it's great with the ranch recipe in my cookbook!)
• with salads, I love it with my kale salad
• with grilled food like my grilled baby potatoes, fresh corn and homemade slaw
• with cornbread and baked beans
• on the side of mac and cheese
• with rice/grain bowls
• with fries
• with stir-fries
• piled on top of "cheesy" grits and collard greens (have not tried yet but need to very soon!)
• with mashed potatoes or mashed sweet potatoes

The sauce by itself as a condiment is awesome for using in any way you would store-bought BBQ sauce so enjoy using up any leftovers!

The BBQ sauce can be made up to 14 days ahead. Let it cool then store it in a jar or other airtight container in the fridge. It's also freezer-friendly.

The tofu can be cut up and coated in the sauce, then left covered in the fridge for up to 3 days before cooking. The longer it sits the better the flavours get! It also reheats well - See below!

Storing Leftovers

This baked BBQ tofu is great hot or cold and it also reheats well. If you aren't using it right away or if have leftovers, allow them to cool completely then store them in an airtight container in the fridge. They will keep for up to 5 days.

You can eat it straight from the fridge (it's really delicious as a snack!), or you can reheat it.

• To reheat in the oven - Bake on a baking tray at 350°F (175 °C) for about 15 minutes.
• To reheat in an air fryer - Pop it in at 350°F (175 °C) for about 10 minutes making sure to flip halfway.

Leftover BBQ sauce will keep for up to 14 days in the fridge. Store it in a bottle or jar. It can also be frozen for up to 4 months.

More Tofu Recipes