Have you been to flavor town recently? I mean over here, it’s been a minute. The dinner rut is reeeeal. Grab your bags cuz today WE’RE GOIN’. We’ve nailed tofu lasagna but what about finger-licking-good, supremely chewy (never mushy) barbecue tofu? A simple spice rub + a hearty dunk in BBQ sauce makes a seriously sublime plant-powered main if you ask me. Since I’m feeling snoozy about quinoa and rice lately, I decided to pair the ‘fu with crispy roasted fingerlings. Drizzle with creamy, cooling yogurt sauce and pair with crunchy, tangy veg. BOOM! Somehow a really fun dinner (or lunch) just happened!! I’m excited for us.
The low down on ingredients
Tofu: Our complete plant protein superstar is back. I can’t recommend Trader Joe’s super firm tofu enough because you don’t have to drain it! Total game changer. If that’s not happening, give your extra firm tofu a good press. Potatoes: I freaking adore fingerling potatoes (aren’t the blue and red tri-color ones purty?) but you can also use gold or red baby potatoes, which cook in 30 minutes like the tofu. Russet typically take longer to cook. Spices: Simple spices you likely have on hand to offer a base layer of flavor. Cornstarch: This gives the tofu a crispier texture. You can omit if you don’t have and it’ll still be delish. Or use arrowroot. Olive oil: For beautiful browning when we roast. Jalapeño: The sauce is not spicy since we’re removing the seeds. Just flavorful and zesty. Yogurt: Tangy Greek yogurt balances the sweetness of the BBQ flavors and is a great high-protein base for a simple sauce. Full fat gives that ideal mouthfeel. Lime juice: Lovely citrus brightness.
Let’s make it!
Storage
Leftovers keep really well in the fridge for up to 5 days. Store the sauce in one container and the potato tofu mixture in another.
I hope you’re as obsessed with this flavor bomb recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave! Bbq time.
1 14oz block extra firm tofu, drained, pressed, and cubed 24oz fingerling potatoes, halved horizontally (or quartered if they’re huge) 2 ½ tbsp extra virgin olive oil, divided 1 tbsp cornstarch 1 tsp smoked paprika 1 tsp chili powder 1 ½ tsp garlic powder, divided 1 tsp fine sea salt, divided ¼ tsp freshly ground black pepper ¼ cup barbecue sauce Optional: cucumber tomato salad, for serving
For the jalapeño yogurt sauce:
¾ cup plain greek yogurt (ideally full fat) 1 tbsp extra virgin olive oil 1 medium jalapeño, seeds and membrane removed 1 small clove garlic 1 tbsp lime juice heaping ¼ tsp fine sea salt
*I like Trader Joes’ super firm tofu because you don’t have to press it! Vegan option: Use my creamy cilantro lime dressing or the jalapeño lime crema from this shrimp taco recipe
