The most incredible vegan simple easy tofu that is loaded with flavor, bbq sauce and only 5 ingredients needed. This is the easiest most flavorful tofu requiring no soaking, no pressing and no marinating overnight!
5 INGREDIENT EASY TOFU
Here is my go-to weekly tofu recipe! It requires NO soaking or marinating overnight! It’s truly unbelievable how delicious it is with no soaking and how quickly it comes together with such few ingredients. Since it is made without soaking, it needs bold flavors in order to be delicious in such a short amount of time.
The combo of low-sodium coconut aminos and barbecue sauce works so good because the bbq sauce is thick and helps to thicken the whole sauce so it adheres well to the tofu. This is important so lots of flavor bakes onto the tofu.
INGREDIENTS NEEDED
- Extra firm tofu: I love the HODO brand, it requires no pressing or anything, just blot with paper towels to dry it out and you are good to go.
- Low-sodium coconut aminos
- Smoky barbecue sauce: Use any brand you love or my homemade.
- Chili powder: American regular chili powder, not ancho chile powder.
- Lots of freshly ground black pepper
HOW TO MAKE EASY SIMPLE TOFU
Step 1. Mix the sauce ingredients.
Step 2. Slice the tofu into 1/4 inch thick slices. You don’t want the tofu any thicker or it won’t be as flavorful since it is not marinating. Place the tofu slices into the sauce in an 8×8 square dish where they all fit and flip the tofu pieces each several times until coated well.
Step 3. Add the tofu to a pan lined with parchment paper and bake at 400°F for about 15 minutes until very golden brown and starting to char on the sides. Cool 5-10 minutes and it will firm up considerably.
MORE TOFU RECIPES
5 Ingredient Easy Tofu
Ingredients
- 10 ounces extra firm tofu
- 1/4 cup (60g) low-sodium coconut aminos
- 1/4 cup (60g) smoky bbq sauce (store-bought or my homemade)
- 2 teaspoons American regular chili powder (not ancho chili powder)
- lots and lots of freshly ground black pepper
- I use this scale.
Instructions
- Preheat an oven or air fryer to 400°F and line a sheet pan with parchment paper.
- To an 8 x 8 square, baking dish or something similar, and the coconut aminos, barbecue sauce, chili powder, and black pepper. Just grind several rounds of frsh black pepper into the sauce. Stir to mix
- Pat the tofu really well with paper towels to make sure it’s dry. Cut the tofu into no thicker than1/4 inch thick strips.
- Place each piece in the sauce laying flat and then rotate each piece several times until coated well.
- Place each piece onto the lined paper, making sure some of that sauce is sitting on top of each piece. Spoon or brush extra sauce on top if needed. This is how to ensure the tofu is really flavorful. You’ll see that each piece is very saucy.
- Bake for about 15 minutes until they’re looking extremely golden brown, and just starting to char along the edges. Be careful not to burn it.
- Remove from the oven & cool for five minutes to firm up the tofu, as it will seem too soft at first straight out of the oven.
- While the tofu is baking, use the extra leftover sauce from the tofu & cook over the stove (adding a few tablespoons of water to it) over medium low, whisk and cook just until thickened. This creates a thick flavorful sauce to drizzle over the finish tofu. YUM.
- I love to serve this tofu as the main protein to my meal & serve it with sweet potatoes or quinoa or rice and then a green veggie. I often do a bunch of spinach & kale cooked down over the stove with minced garlic and lemon.
Looks good! How many servings is this…2? Do you know the sodium content per serving? Thank you!
Probably 3 servings depending on how much you want to eat at a meal, haha! No, I don’t know the sodium content!
This tofu really is incredible, and so flavorful and simple to make! I served it as is with a side of cubed roasted sweet potatoes and Brussels sprouts. I’d also like to try it on a sandwich with some type of vinegar slaw. This will definitely be going on repeat!
Yay, thank you Coby! Ohhh that sounds fabulous with a vinegar slaw!!
YUMMMM! And it couldn’t be easier! Highly recommend this recipe and reducing the leftover sauce to go over the top. I loved it added to a hodgepodge bowl of leftover steamed broccoli, sweet potato fries, black rice, grated carrot, halved grape tomatoes, avocado, and chopped scallions. THANK YOU, BRANDI <3! You're amazing and so generous!
That bowl sounds seriously amazing Tanya, thank you so much for the sweet review!
My husband and I made this the other night and
it was amazing! We drizzled the sauce over a side
of air fried broccoli as well. Soooo tasty 😋and quick
to make.
Hands-down, one of the most delicious tofu recipes we have ever tried. It’s fast and easy and actually so versatile. This will go in my weekly rotation. Thank you for such a delicious recipe.
I made it tonight and it’s easy to prepare and delicious! Another winner Brandi!❤
So happy to hear this!!