BBQ Baked Tofu with Corn and Slaw
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 30 min
- Cost
- $14.00
- Nutrition
- 520 cal · 24g protein
- meatless
- budget
- kid-favorite
- high-protein
🍳 1 pan · Picky-eater safe bet: corn
BBQ Baked Tofu with Corn and Slaw is a weeknight dinner that serves 4 and is on the table in about 45 minutes, for around $14 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain corn works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 9x13 baking dishDon't have one? Amazon →
- Parchment paperDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 packages extra-firm tofu (14 oz each)
- ¾ cup vegan barbecue sauce
- 1 tbsp cornstarch
- 4 count corn on the cob
- 14 oz coleslaw mix
- ¼ cup vegan mayo
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Heat oven to 425°F. Press the tofu with towels for 10 minutes, then cut into slabs or cubes and toss with the oil, cornstarch and salt.
- Bake on a parchment-lined sheet pan 20 minutes, flip, brush generously with barbecue sauce, and bake 10 minutes more.
- Meanwhile boil the shucked corn 6-8 minutes.
- Toss the coleslaw mix with the vegan mayo, vinegar, a pinch of sugar, salt and pepper.
- Serve the sticky tofu with corn and slaw, with extra sauce for dipping. Many barbecue sauces contain Worcestershire (made with anchovies), so pick one labeled vegan.
- Make ahead: press and cube the tofu and mix the slaw dressing up to a day ahead. Keep both covered in the fridge, then bake and boil the corn at dinner.
- Picky eaters can have plain baked tofu and corn, with sauce on the side and no slaw.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 24 g
- Carbohydrates
- 48 g
- Fiber
- 9 g
- Sugar
- 8 g
- Fat
- 26 g
- Saturated fat
- 3 g
- Sodium
- 430 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop