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Meaty and tender with crispy, charred exteriors, this 2-ingredient BBQ Tofu Recipe is so delicious even meat-eaters will devour it. Though it does need to be pressed and marinated, the steps are simple, mainly hands-off, and totally worth it. Cook it on the grill (or stovetop grill pan) or roast it in the oven for perfectly caramelized tofu that’s guaranteed to shake up your plant-based meals.
Growing up, tofu was a staple in my parents’ vegetarian houses and as a vegan adult, I continue to cook with it multiple times a week. With that much exposure, you could say that if there’s a way to prepare or cook tofu, I’ve most-likely tried it!
Whether marinated, seasoned or roasted into Sofritas, scrambled into “eggs,” crafted into Vegan Chicken Nuggets, or prepared in myriad other ways, you could say I am a tofu afficionado.
And yet, there’s one simple tofu recipe that will stop me in my tracks: BBQ tofu. Made with two humble ingredients (tofu + BBQ sauce) in simple cooking methods (grilling or roasting), the results always hook me—meaty and tender tofu, with crisp edges, grill marks, and a sticky tangy, smoky barbecue sauce glaze. Sign. Me. Up.
While I’m definitely not above snacking on it straight from the skewer, it also makes a meat-eater-approved main dish and is delicious added to anything from grain bowls and sandwiches to tacos and salads. With two easy cooking options, it’s a recipe I come back to year-round—no grill season required.
Ingredients
Extra-Firm Tofu: The belle of this BBQ tofu recipe ball! Extra-firm tofu is easy to find at major grocery stores (look for it in the health food or Asian foods section), budget-friendly, and has a low moisture content. You can also use super-firm tofu if preferred or for a shorter pressing time (see more in the FAQ section below).
Vegan BBQ Sauce: Homemade or store-bought. Though many store-bought BBQ sauces are plant-based and vegan, not all are, so be sure to check the ingredient label. Ingredients to watch out for are worcestershire sauce, honey, or anchovy paste. To keep things easy (and know what I’m eating), I usually make it myself. It’s surprisingly easy and turns out so tangy and smoky (cue the mouth watering!).
How to Make BBQ Tofu
Come and join me in the kitchen to make this easy, plant-based protein! First, we’ll press and marinate the tofu and then we’ll choose our cooking method: grilling (stovetop or outdoors) or baking.
Press and Marinate the Tofu
- Press Tofu. Remove the tofu from its packaging, drain, and discard the liquid. Wrap the tofu in paper towels or a clean kitchen towel. Place the wrapped tofu on a small baking sheet or dinner plate and rest a heavy-bottomed pot, pizza stone, or tofu press on top. Press the tofu for 15-30 minutes.
- Cut Tofu. Slice the pressed tofu into ½-inch thick squares or triangles.
- Marinate. Pour ½ cup of vegan BBQ sauce into the bottom of a flat-bottomed container and layer the tofu slices over it. Pour the remaining BBQ sauce over the tofu, and shake the dish or use a spatula to ensure all the tofu is completely covered in sauce. Cover and refrigerate the tofu to marinate overnight or until ready to cook.
Pro-Tip: Don’t have time to marinate overnight? No problem! To quickly infuse the tofu with flavor, simmer the pressed tofu in the BBQ sauce over medium heat for 10 minutes and proceed with the recipe as directed.
Grill or Bake the Tofu
Grilling
- Prepare Tofu. Preheat the outdoor grill to medium heat or heat the grill pan on the stovetop over medium. Remove the tofu slices from the bbq tofu marinade and thread them on skewers. If you don’t have skewers, you can cook the tofu in a grill basket (if cooking on a grill) or directly on a grill pan on the stove.
- Grill. Place the tofu onto the grill and cook for 5-10 minutes (depending on the heat of your grill) or until grill marks have formed. Flip the tofu, baste with more BBQ sauce from the marinade container, and cook for another 5 minutes. Remove the tofu from the grill and serve!
Baking
- Prepare Tofu. Preheat the oven to 425°F. If using a cast iron skillet or baking pan, place it in the oven while it comes to heat. Remove the tofu slices from the marinade and transfer them to a cast iron skillet or parchment paper-lined baking pan. You can also slide the tofu onto skewers before adding them to the skillet or baking pan.
- Bake for 15 minutes, flip, and baste the top of the tofu with the BBQ sauce from the marinade, and bake another 5 minutes until tender and meaty. Serve the BBQ baked tofu hot!
Jenné’s Recipe Tips
- Double up. This tasty tofu is devoured quickly, so consider doubling (or tripling) the recipe if this will be the protein main, you’re making it for meal prep, or you plan to take it to a potluck/barbecue.
- Prepare ahead of time. For the best flavor and texture, press and marinate the tofu the night before cooking. I recommend pressing for at least 15-30 minutes and then marinating for at least 8 hours or overnight.
- Preparing skewers. Metal skewers can be used as-is, though you should soak wooden skewers in water for at least 10-15 minutes beforehand to prevent burning. Furthermore, the metal skewers can retain heat much longer than wood; if cooking with them, handle them carefully after removing them from the grill or oven.
- Less mess. Thread the pressed tofu onto skewers before marinating. Place the skewered tofu into a large food storage container, and cover with BBQ sauce. Marinate overnight, then transfer the skewers to the grill or skillet when ready to cook.
Storage Directions
- Refrigerating: Leftovers keep covered in an airtight container for up to 5 days.
- Freezing: You can freeze cooled barbecue tofu in a freezer-safe container for up to 3 months, though the texture may change slightly upon defrosting and reheating. For best results, consume the tofu leftovers while still fresh.
- Reheating: Warm the tofu in a 375°F oven for 5-8 minutes or in the microwave on medium heat for 1 minute until hot. If reheating in the microwave, be sure to remove the metal skewers first.
Serving Suggestions
This barbecue tofu is seriously versatile — there are countless ways to enjoy it. We’re talking:
- Cookout Style – In the photos I featured the grilled tofu with a Mediterranean Pasta Salad and Beet Fennel Salad for healthy cookout vibes.
- BBQ Plates – Plate it up with Corn Ribs, Mac & Cheese, vegan baked beans, and Cornbread for a full-fledged plant-based feast.
- Sandwiches or Wraps – Tuck slices into your favorite sandwich or wrap, adding protein and flavor.
- Bowls – Swap BBQ tofu for sofritas in Vegan Burrito Bowls or add it to a grain bowl with Coconut Rice or quinoa, Roasted Sweet Potatoes, Air Fryer Broccolini, pickled veggies, and Avocado Salad Dressing.
- Tacos – Scoop the tofu into toasted corn or flour tortillas, top with slaw and a squeeze of lime and serve them with Black Bean Salad or Air Fryer Plantains.
- Salads – Add a protein and texture boost by sprinkling this on your next bowl of greens, such as Baby Kale Salad or Mango Avocado Salad.
- Meal Prep – Pack the tofu squares up in portioned containers with Lentil Salad, steamed brown rice, and sautéed veggies for healthy grab-and-go meals all week.
Frequently Asked Questions
The best type is a firm variety, such as extra-firm tofu. If preferred, you can also use firm or super firm tofu. Avoid softer varieties, such as silken or soft tofu.
It depends! If using extra-firm tofu (as recommended), pressing the tofu is a crucial step—it removes its excess moisture, making it tender, chewy, and crisp around the edges. While I still like to press super-firm tofu to make it extra crispy, you can bypass this step if needed. Super-firm tofu is already pressed during production, so it conains much less moisture to begin with.
Cut the tofu into 1/2-inch thick slices — thick enough to develop a substantial, meaty consistency without being too thick to grill quickly!
More Easy Tofu Dinner Recipes
- Tofu Stir-Fry
- Crispy Tofu Tacos
- Maple Teriyaki Tofu and Veggies
- Hearty Tofu Chili
- Vegan Buffalo Wings
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Easy BBQ Tofu
Video
Ingredients
- 1 14-oz block extra-firm tofu
- 1 cup vegan BBQ sauce
Instructions
- Press and marinate the tofu the night before cooking for the best flavor. If you don't have time to marinate overnight, see the marinating alternatives in the recipe notes section below.
- To press the tofu, remove it from its packaging, drain, and discard the liquid. Wrap the tofu in paper towels or a clean kitchen towel. Place the wrapped tofu on a small baking sheet or dinner plate and rest a heavy-bottomed pot, pizza stone, or tofu press on top. Press the tofu for 15-30 minutes. The longer you press, the more meaty, crisp, and tender the tofu will be upon cooking.
- Slice the pressed tofu into ½-inch thick squares or triangles.
- Pour ½ cup of vegan BBQ sauce into the bottom of a flat-bottomed container and layer the tofu slices over it. Pour the remaining BBQ sauce over the tofu, and shake the dish or use a spatula to make sure all of the tofu is completely covered in sauce.
- Cover and refrigerate the tofu to marinate for 8 hours to overnight, or until ready to cook.
Grilling
- Preheat the outdoor grill to medium heat or heat the grill pan on the stovetop over medium. Remove the tofu slices from the marinade and thread them on skewers. If you don't have skewers, you can also cook the tofu in a grill basket (if cooking on a grill) or directly on a grill pan on the stove.
- Place the tofu onto the grill and cook for 5 minutes or until grill marks have formed. Flip the tofu, baste with more BBQ sauce from the marinade container, and cook for another 5 minutes. Remove the tofu from the grill and serve!
Baking
- Preheat the oven to 425°F.
- Remove the tofu slices from the marinade and transfer them to a cast iron skillet or parchment paper-lined baking pan. You can also slide the tofu onto skewers before adding them to the skillet or baking pan.
- Bake for 10 minutes, baste the tofu with the BBQ sauce from the marinade, and bake another 5 minutes until tender and meaty.
Notes
- Double up. This tasty tofu is devoured quickly, so consider doubling (or tripling) the recipe if this will be the protein main, you’re making it for meal prep, or you plan to take it to a potluck/barbecue.
- Prepare ahead of time. For the best flavor and texture, press and marinate the tofu the night before cooking. I recommend pressing for at least 15-30 minutes and then marinating for at least 8 hours or overnight.
- Tofu marinating alternatives. Don’t have time to marinate overnight? I got you! Simmering the pressed tofu in the barbecue sauce over medium heat for 10 minutes will allow it to absorb the BBQ sauce flavors.
- Preparing skewers. Metal skewers can be used as-is, though you should soak wooden skewers in water for at least 10-15 minutes before threading to prevent burning.
- Less mess. Thread the pressed tofu onto skewers before marinating. Place the skewered tofu into a large food storage container, and cover with BBQ sauce. Marinate overnight, then transfer the skewers to the grill or skillet when ready to cook.
- Refrigerating: Leftovers keep covered in an airtight container for up to 5 days.
- Freezing: You can freeze cooled barbecue tofu in a freezer-safe container for up to 3 months, though the texture may change slightly upon defrosting and reheating. For best results, consume the tofu leftovers while fresh.
- Reheating: Warm the tofu in a 375°F oven for 5-8 minutes or in the microwave on medium heat for 1-2 minutes until hot. If reheating in the microwave, be sure to remove the metal skewers first.
The easy vegan tofu has to be one of if not my favorite recipe! I’ve have even gotten family members who swore they could never like tofu to try them.
Love that! Thanks for sharing, Melissa!