I really don’t know why I waited so long to try this sheet pan BBQ tofu recipe. It’s very easy to make and very flavorful, and the cooking method makes for a pleasantly crisp texture. The kids did not care for this, but the Engineer and I absolutely loved it. This recipe makes about 2 servings (I served broccoli slaw on the side).
14 to 16 oz. extra-firm tofu, drained and patted dry
1 ½ tsp. paprika
1 tsp. ground cumin
1 tsp. chili powder (I used 1 large pinch of Korean pepper)
1 tsp. garlic powder
½ tsp. kosher salt
¼ tsp. smoked paprika (I used a drop of liquid smoke instead)
¼ tsp. freshly ground black pepper
1 ½ Tbsp. olive oil, plus more for the baking sheet
¼ cup barbecue sauce
Wrap the block of tofu in a few layers of paper towels, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while the oven preheats. Tear the tofu into bite-sized pieces (I find that this not only makes for a more pleasant texture, but it also allows the tofu to get more flavorful).
Arrange a rack in the middle of the oven and heat to 425 °F. Lightly coat a rimmed baking sheet with olive oil.
Meanwhile, place the sweet paprika, cumin, chili powder, garlic powder, salt, pepper, and smoked paprika in a medium bowl and stir to combine. Pour in the oil and stir to combine. Add the tofu and gently stir to evenly coat. Place the tofu in a single layer on the prepared baking sheet.
Roast, stirring every 10 minutes so it cooks evenly, until the tofu is crisp all over, 30 to 35 minutes total. Drizzle the tofu with the barbecue sauce and toss to combine, then serve.