Ingredients

1 (14-oz.) block extra-firm (or super-firm) tofu, drained, pressed, and cut into small cubes

12 oz. peeled and cubed sweet potato

3 Tbsp. extra-virgin olive oil, divided

2 bell peppers (colors of choice), cut into 1×1-inch pieces

1/2 medium red onion, peeled and cut into 1×1-inch pieces

1 cup dry (uncooked) quinoa

3 cups shredded kale leaves

1/4 cup BBQ sauce of choice

1 tsp. chili powder

3/4 tsp. smoked paprika

1/2 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. salt

1/2 cup plain whole-milk Greek yogurt

1/4 cup extra-virgin olive oil

1/4 cup fresh parsley leaves

1/2 fresh jalapeño, seeds and ribs removed

1 tsp. white vinegar

1/2 tsp. garlic powder

1/2 tsp. dried dill

1/4 tsp. onion powder

1/4 tsp. each salt and black pepper

Instructions

Step 1: Preheat oven to 425ºF. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, and salt to make the BBQ spice rub; mix well.

Step 2: Spread tofu cubes and sweet potatoes on a foil-lined sheet pan. Drizzle with 2 tablespoons olive oil and sprinkle the BBQ spice rub over them. Toss gently to coat evenly.

Step 3: Arrange bell peppers and red onion pieces in the remaining space on the sheet pan. Drizzle with the remaining 1 tablespoon olive oil and season with 1/4 teaspoon each salt and pepper. Make sure everything is in a single, even layer. If needed, use two sheet pans to avoid overcrowding.

Step 4: Bake for 35 minutes, tossing the tofu, sweet potatoes, and vegetables halfway through roasting for even cooking.

Step 5: Meanwhile, cook quinoa by combining it with 2 cups water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy and water is absorbed.

Step 6: Remove the lid from the quinoa and stir in shredded kale. The residual heat will wilt the kale quickly. Replace the lid and let it steam off the burner for 10 minutes.

Step 7: Prepare the Jalapeño Ranch sauce by blending Greek yogurt, olive oil, parsley, jalapeño, white vinegar, garlic powder, dried dill, onion powder, salt, and black pepper until mostly smooth. Set aside.

Step 8: After the initial roasting, remove the sheet pan from the oven and brush BBQ sauce over the tofu cubes until well coated. Return the pan to the oven and roast 5 more minutes to caramelize the sauce.

Step 9: Divide the quinoa and kale mixture evenly into 4 bowls or meal prep containers. Top with the BBQ tofu, sweet potatoes, and roasted peppers and onions, then drizzle each bowl with Jalapeño Ranch sauce before serving.

Tips & Variations

Press tofu thoroughly to remove excess moisture for better texture and flavor absorption.

Use different colored bell peppers or add zucchini for extra variety and nutrients.

For a vegan option, substitute the Greek yogurt in the Jalapeño Ranch with a plant-based yogurt.

Make the sauce spicier by leaving some jalapeño seeds in or adding a pinch of cayenne pepper.

FAQs

Can I use other grains instead of quinoa?

Yes, brown rice, farro, or couscous are great alternatives. Adjust cooking times as needed based on the grain you choose.

How do I prevent tofu from sticking to the sheet pan?

Line the sheet pan with foil or parchment paper and lightly oil it before spreading the tofu. This helps prevent sticking and makes cleanup easier.

Dinner

Sheet Pan BBQ Tofu Bowls with Roasted Sweet Potatoes, Veggies, and Jalapeño Ranch Recipe

Introduction