Vegan Sheet Pan BBQ Tofu Bowls with Jalapeño Ranch
A delicious and healthy one-pan meal featuring crispy BBQ tofu, roasted vegetables, and creamy jalapeño ranch dressing, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 14 oz firm or extra-firm tofu Press to remove excess moisture.
- 3 cups mixed vegetables (broccoli, bell peppers, sweet potatoes) Feel free to use seasonal veggies.
Seasonings
- 1 cup BBQ Sauce Use your favorite bottled or homemade sauce.
- 2 tbsp olive oil Essential for roasting.
Optional Add-Ins
- 1 cup quinoa or brown rice For added heartiness.
- 1/4 cup fresh herbs (cilantro or parsley) For freshness.
Jalapeño Ranch Dressing
- 1/2 cup vegan mayo
- 1/4 cup almond milk
- 1-2 tbsp jalapeños Adjust based on spice preference.
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper Adjust based on preference.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Press the tofu to remove excess moisture, cut into cubes, and toss in BBQ sauce until coated.
- Chop the vegetables into bite-sized pieces and place on a large baking sheet.
- Drizzle veggies with olive oil, salt, and pepper; toss until coated.
- Spread the BBQ-coated tofu evenly over the veggies on the sheet pan.
Cooking
- Bake for 25-30 minutes, stirring halfway through, until tofu is golden and veggies are tender.
- While baking, blend vegan mayo, almond milk, jalapeños, garlic powder, onion powder, salt, and pepper until creamy.
Serving
- Remove the pan from the oven and drizzle the jalapeño ranch over the tofu and veggies. Serve hot.
Notes
Press your tofu well for crispiness. Use parchment paper for easy cleanup. Don't overcrowd the pan for better roasting.