BBQ Tofu Sweet Potato Hash (Printable View)

Smoky tofu and sweet potatoes roasted, tossed with veggies and BBQ sauce—vibrant, hearty, and satisfying.

# Ingredient List:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into cubes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon kosher salt
06 - Freshly ground black pepper, to taste

→ Vegetables

07 - 2 medium sweet potatoes, peeled and diced
08 - 1 red bell pepper, diced
09 - 1 small red onion, diced
10 - 2 cloves garlic, minced
11 - 2 tablespoons olive oil
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon chili powder
14 - Salt and freshly ground black pepper, to taste

→ Sauce & Garnish

15 - 1/3 cup BBQ sauce (vegan and gluten-free)
16 - 2 tablespoons chopped fresh cilantro (optional)
17 - 2 spring onions, sliced (optional)

# How to Make It:

01 - Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
02 - Combine the cubed tofu with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange evenly on the first lined baking sheet.
03 - Toss diced sweet potatoes with 1 tablespoon olive oil, ground cumin, chili powder, salt, and pepper. Spread evenly onto the second lined baking sheet.
04 - Bake both tofu and sweet potatoes for 20–25 minutes, flipping them halfway, until tofu is golden and potatoes are tender with caramelized edges.
05 - While roasting, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced red onion and bell pepper and sauté for 4–5 minutes until softened. Stir in minced garlic and cook for 1 minute.
06 - Transfer roasted sweet potatoes and tofu to the skillet with vegetables. Pour BBQ sauce over and gently toss to coat. Cook for an additional 2–3 minutes until mixture is heated through.
07 - Taste and adjust seasoning as needed. Remove from heat and garnish with cilantro and spring onions, if desired. Serve immediately, accompanied by toasted bread or a green salad if preferred.

# Expert Suggestions:

01 -
  • Uses only simple vegan and gluten-free pantry staples
  • Quick enough for weeknights but special for weekends
  • Balanced protein from tofu plus fiber-rich sweet potatoes
  • Easily doubles to feed a crowd or adapts for meal prep
02 -
  • High in plant-based protein and fiber so keeps you full and fueled
  • No gluten no dairy naturally allergy-friendly
  • Freezes perfectly and reheats for fast lunches
03 -
  • Dry and press your tofu as much as possible for maximum crunch in the oven
  • Do not skip flipping halfway through roasting as this is how you avoid soggy or pale tofu Use parchment to keep everything from sticking If using a smoky BBQ sauce keep a little on the side for drizzling just before serving little details like this make it feel like your favorite brunch spot at home

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