Our crispy baked barbecue tofu is so easy to make and you can serve it so many ways. Start with our homemade BBQ sauce and turn it into a burger, wrap, bowl, or as a main dish next to your favorite side dish.
Published June 30, 2014 and updated August 15, 2020.
If you’re looking for an easy, crispy, spicy, slightly sweet barbecue recipe that isn’t made with seitan or tempeh, then our crispy baked barbecue tofu recipe is for you!
Vegan Comfort Food
Is there anything more comforting than barbecue in the summer?
If you’re a vegan, maybe not so comforting, because summer barbecues can create all kinds of anxiety.
It’s hard to know what to bring to a party full of omnivores.
This recipe is perfect for a party because you can make it ahead of time and just heat it up on a grill, or in an oven.
It’s a totally stress-free option.
What to Serve it With
Because bringing food to a barbecue doesn't stop with the main course, here are some vegan side dish recipes to make your life even easier.
Make one or more of these and you’re good to go.
How to Make It
Preheat the oven to 385˚F (196˚C).
Press the excess water out of the tofu. We do this while we make the bbq sauce.
Even though this recipe calls for extra-firm tofu, you should still press the excess water from it.
This will give it a firmer, meatier texture.
We use a tofu press. If you don’t have a press, put a layer of paper towels on a plate, then another layer on the top of the tofu, and put a heavy pan on top of the tofu.
Make our easy homemade barbecue sauce, or you can use your favorite store bought sauce.
Once the sauce is made, add the breadcrumbs to the sauce and stir to combine.
If you want to make this gluten-free, feel free to use gf breadcrumbs.
Remove the tofu from the press and slice in half, lengthwise, and then cut each half in half so you have four steaks.
You can also cube the tofu if you like.
Brush a thick layer of sauce on all sides of the tofu and put them on a baking sheet.
Use parchment paper for easy clean up and so it doesn’t stick.
Bake for approximately 12 minutes per side, or until the sauce begins to get thick and sticky and the breadcrumbs crisp up.
How to Serve
- The bbq tofu steaks make a great sandwich. Add fresh lettuce, tomato, a few pickles, and our vegan ranch sauce. So good!
- You can put them in a bowl with your favorite grain and veggies.
- Serve them as a main, like you would any piece of protein.
- Add them to a wrap with your favorite greens.
- Store in the Refrigerator or Freezer
How to Store
You can store the tofu covered in the refrigerator for up to three days. Reheat in the oven until it’s heated through.
We don’t recommend heating it in a microwave because the breadcrumbs won’t crisp up.
You can freeze these in a freezer safe container for up to three months.
Thaw in the refrigerator and heat in the oven until heated all of the way through.
Vegan Side Dishes that Work with BBQ Tofu
Make our crispy baked barbecue tofu recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Crispy Baked Barbecue Tofu
- 14 ounce package of extra-firm tofu
- 1 ½ cups barbeque sauce here's the link to our recipe or use your favorite store-bought brand.
- ½ cup breadcrumbs use gluten-free if desired
- Preheat oven to 385°F (196˚C)
- Line a cookie sheet with parchment paper
- Press the tofu in a tofu press or place the tofu on a plate lined with 3 sheets of paper towel, and then put two sheets of paper towel on top of the tofu. Place a heavy dish or pan on the tofu and let sit for 30 minutes. This will remove the excess water.
- Make our easy homemade BBQ sauce or use your favorite store-bought brand.
- In a medium size bowl combine the 1 ½ cups of barbeque sauce and the ½ cup of breadcrumbs.
- Cut the tofu in half, lengthwise, then slice both halves in half again so you have four steaks. You can also cube them if you want.
- Spread a thick layer of the BBQ mixture on all sides of the tofu and place on the parchment lined baking pan. Bake for approximately 12 minutes per side, or until the sauce is thick and sticky and the breadcrumbs are crispy.
- Put the patties on a bun, wrap it in lettuce, or eat it as a main, like you would any piece of protein.