Vegan Barbecue Sheet Pan Dinner

 

A smoky, satisfying BBQ-inspired dinner all on one pan. Packed with spiced tofu, crispy potatoes, and colorful vegetables, all roasted until golden and delicious.

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 4

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Ingredients

• 280g baby potatoes, halved
• 400g extra-firm tofu, pressed and cubed
• 2 ears of corn, husked and sliced into rounds
• 225g cremini or button mushrooms, halved
• 1 red bell pepper, chopped
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup vegan BBQ sauce (store-bought or homemade)
• 2 tbsp fresh parsley or green onions, chopped (for garnish)

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Instructions

1. Preheat oven to 200°C (400°F). Lightly grease a large rimmed baking sheet.
2. Toss baby potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread onto one half of the baking sheet.
3. Toss tofu with remaining olive oil and garlic powder. Spread onto the other half of the baking sheet.
4. Roast for 15 minutes until potatoes begin to soften and tofu firms up.
5. Remove pan from oven. Scatter corn, mushrooms, bell pepper, and red onion around the pan. Drizzle half the BBQ sauce over the tofu.
6. Return to oven and roast for another 20 minutes until vegetables are tender and caramelized.
7. Drizzle remaining BBQ sauce over everything, toss lightly, garnish with parsley, and serve directly from the pan.

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Notes

• Zucchini, green beans, cauliflower, or Brussels sprouts all work well as substitutes.
• Don't crowd the pan or vegetables will steam instead of roast — use two pans if needed.
• Serve with rice, quinoa, crusty bread, or coleslaw.
• Store leftovers in an airtight container for up to 4 days.