Description

These Sheet Pan BBQ Tofu Bowls are a vibrant, nutritious, and easy-to-make plant-based meal perfect for lunch or dinner. Marinated tofu cubes and colorful vegetables are roasted together on a sheet pan for minimal cleanup, then served over fluffy quinoa and kale, drizzled with a creamy, zesty Jalapeño Ranch dressing that adds a perfect kick.

Ingredients

Scale

Tofu and Vegetables

1 (14-oz.) block extra-firm (or super-firm) tofu, drained, pressed, and cut into small cubes
12 oz. peeled and cubed sweet potato
2 bell peppers (colors of choice), cut into 1×1-inch pieces
1/2 medium red onion, peeled and cut into 1x1-inch pieces
3 Tbsp. extra-virgin olive oil, divided

BBQ Spice Rub

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

Quinoa and Greens

1 cup dry (uncooked) quinoa
3 cups shredded kale leaves
1/4 tsp. salt (for quinoa cooking)

Jalapeño Ranch Dressing

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. salt
1/4 tsp. black pepper

Additional Seasoning

1/4 tsp. salt and black pepper for vegetables
1/4 cup BBQ sauce of choice (for finishing glaze)

Instructions

Make the BBQ Spice Rub: In a small bowl, combine chili powder, smoked paprika, ground cumin, garlic powder, onion powder, and salt; mix well to create the dry rub.
Prepare and Roast Tofu and Vegetables: Preheat oven to 425ºF. On a foil-lined sheet pan, spread tofu cubes and cubed sweet potatoes. Drizzle with 2 tablespoons of olive oil and sprinkle with the BBQ spice rub. Toss gently to coat evenly. Add bell peppers and red onion pieces around the edges, drizzle with remaining 1 tablespoon olive oil, and season vegetables with 1/4 teaspoon each salt and black pepper. Ensure all ingredients are in a single even layer to promote even roasting. Use two pans if necessary to avoid overcrowding.
Roast First Batch: Place sheet pan in the preheated oven and roast for 35 minutes, tossing tofu, potatoes, and vegetables halfway through to ensure even cooking and browning.
Cook Quinoa and Kale: While roasting, rinse quinoa and combine it with 2 cups of water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat, stir in shredded kale leaves to wilt with residual heat, cover again, and let steam for 10 minutes.
Prepare the Jalapeño Ranch Dressing: In a blender or food processor, combine Greek yogurt, olive oil, parsley, jalapeño, white vinegar, garlic powder, dried dill, onion powder, salt, and pepper. Blend until mostly smooth and creamy. Set aside.
Glaze Tofu and Final Roast: After initial roasting, remove the sheet pan from the oven. Brush the tofu cubes generously with BBQ sauce, then return to the oven for an additional 5 minutes to caramelize and deepen the flavor.
Assemble Bowls: Divide the quinoa and kale mixture evenly into 4 bowls or meal prep containers. Top with the roasted BBQ tofu, sweet potatoes, and roasted peppers and onions. Drizzle each bowl with the freshly made Jalapeño Ranch dressing. Serve warm.

Notes

Press the tofu well to remove excess moisture for better texture and roasting results.
Use foil-lined pans for easier cleanup.
If you don’t have kale, other leafy greens like spinach or Swiss chard can be substituted.
Adjust jalapeño amount in the ranch dressing according to your heat preference.
For a vegan version, substitute the Greek yogurt with a plant-based yogurt.
Ensure the vegetables are in a single layer to roast evenly and caramelize nicely.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Keywords: BBQ tofu bowl, sheet pan tofu, roasted vegetable bowls, vegetarian quinoa bowl, healthy plant-based meal, easy dinner recipe, jalapeño ranch dressing