Vegan Texas BBQ Sheet Pan Meal
A one pan meal with everything roasted in a vegan Texas BBQ sauce.
Servings: 4
Calories: 220kcal
Ingredients
- 1 Tablespoon Vegan butter, I used Earth Balance
- 1/4 Cup Sweet onion, diced
- 3 Tablespoons Tomato paste
- 1 1/4 Cups Water
- 1/4 Cup Brown sugar
- 1/4 Cup Maple syrup
- 3 Tablespoons Apple cider vinegar
- 1 Tablespoon Liquid aminos or soy sauce
- 1 Tablespoon Dijon mustard
- 1 teaspoon Celery salt
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Salt
- 1 Block Extra firm tofu, drained and pressed*
- 1 Pound(16oz.) Sweet potatoes, cut into wedges
- 2 Cups Broccoli and cauliflower
- Salt and Pepper to taste
Instructions
- Preheat to oven to 425 degrees(F).
- Make the BBQ sauce first. Heat the vegan butter on medium high in a medium sized sauce pan.
- Once the vegan butter has melted, add the sweet onion. Sauté, reducing heat as needed until the onions are translucent, about 1-2 minutes.
- Add the tomato paste and water to the sauce pan and whisk to combine.
- Then add the brown sugar, maple syrup, apple cider vinegar, liquid aminos, Dijon, celery salt, garlic powder, pepper and salt. Whisk to combine everything.
- Bring the sauce to a simmer, reduce heat to medium low, so it is just at a soft bubble. Simmer, whisking frequently for about 5 minutes. It will thicken slightly. Remove from the heat.
- Cut your tofu into cubes and put them in a large mixing bowl, then pour about 1/4 of the sauce on top of the tofu. Toss to coat everything. Put the tofu on one side of a large sheet pan that is lined with parchment paper or a silicone mat. Spread it out evenly.
- Then add the sweet potatoes to the same mixing bowl, pour another 1/4 of the sauce on top. Toss to coat. Put the sweet potatoes on the other side of the sheet pan leaving room for more veggies to go in the center later.
- Sprinkle the tofu and sweet potatoes with a bit more salt and pepper. Roast in the oven for 20 minutes.
- While the tofu and sweet potatoes are in the oven, add your broccoli and cauliflower to the same mixing bowl and pour another 1/4 of the sauce on top. Toss to coat.
- Once the tofu and sweet potatoes have roasted for 20 minutes, remove them from the oven and add the broccoli and cauliflower to the center of the sheet pan.
- Roast for another 20 minutes. Remove from the oven, toss everything and pour the remaining BBQ sauce on top.
- Roast for 5 more minutes. Then taste and add a bit more salt and pepper if needed. Serve! This is also perfect for meal prepping. It reheats well!
Video
Notes
*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE.
Nutrition
Calories: 220kcal | Carbohydrates: 36g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1263mg | Potassium: 536mg | Fiber: 2g | Sugar: 29g | Vitamin A: 640IU | Vitamin C: 44mg | Calcium: 101mg | Iron: 2mg