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Sheet Pan BBQ Tofu Bowls with Jalapeño Ranch

Sheet Pan BBQ Tofu Bowls

If you're looking for the ultimate plant-based, meal prep-friendly recipe, these Sheet Pan BBQ Tofu Bowls are a must-make. Featuring crispy BBQ-glazed tofu, roasted veggies, protein-rich quinoa, and a dynamite Jalapeño Ranch, they're equal parts nutritious and delicious. 
Course Grain Bowl, lunch
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 550kcal


  • Large sheet pan
  • Medium Saucepan with Lid
  • Blender



  • 1 (14-oz.) block extra-firm (or super-firm) tofu, drained, pressed, and cut into small cubes
  • 12 oz. peeled and cubed sweet potato
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 bell peppers (colors of choice), cut into 1x1-inch pieces
  • 1/2 medium red onion, peeled and cut into 1x1-inch pieces
  • 1 cup dry (uncooked) quinoa
  • 3 cups shredded kale leaves
  • 1/4 cup BBQ sauce of choice

BBQ Spice Rub

  • 1 tsp. chili powder
  • 3/4 tsp. smoked paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt

Jalapeño Ranch

  • 1/2 cup plain whole-milk Greek yogurt
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh parsley leaves
  • 1/2 fresh jalapeño, seeds and ribs removed
  • 1 tsp. white vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried dill
  • 1/4 tsp. onion powder
  • 1/4 tsp. each salt and black pepper


  • Preheat oven to 425ºF.
    In a small bowl, combine ingredients for the BBQ spice rub; mix to combine.
  • Spread tofu and sweet potatoes on a sheet pan lined with foil for easy cleanup. Drizzle with 2 Tbsp. olive oil, and sprinkle with dry rub mix; toss to coat. Fill in the open space on the sheet pan with peppers and onions. Drizzle with remaining 1 Tbsp. olive oil, and season with 1/4 tsp. each salt and pepper.
    *Note: do your best to ensure everything is in a single, even layer. If needed, use 2 sheet pans to avoid overcrowding.
  • Transfer sheet pan to the oven and bake for 35 minutes, tossing the tofu, potatoes, and veggies once halfway through.
  • Meanwhile, combine quinoa with 2 cups of water and 1/4 tsp. salt in a small saucepan and bring to a boil. Reduce the heat to low, cover, and cook until the quinoa is fluffy and liquid is absorbed, about 15 minutes. Remove the lid and stir in kale, which will quickly wilt from the residual heat. Place the lid back on and let steam (off burner) for 10 minutes.
  • Prepare Jalapeño Ranch by combining all sauce ingredients in a blender or food processor; blend until mostly smooth. Set aside until ready to use.
  • Remove sheet pan from the oven and brush the BBQ sauce over the tofu until it's well-coated. Place pan back in the oven and roast for 5 more minutes, until caramelized.
  • Divide quinoa and kale mixture evenly into 4 bowls or meal prep containers. Top evenly with BBQ tofu, sweet potatoes, and peppers and onions. Drizzle with Jalapeño Ranch.


  • Press and slice the tofu into cubes up to 3 days ahead. Store it in a paper-towel lined, airtight container in the refrigerator.
  • You can also slice and dice the vegetables up to 5 days ahead, and store in a separate container in the refrigerator.
  • Mix the spice rub up to 1 week ahead. Store in a small bag or airtight container at room temperature.
  • Prep the Jalapeño Ranch up to 1 week and store in the refrigerator until ready to use.
Store: Transfer cooked leftovers to an airtight storage container and refrigerate for up to 5 days. Store sauce separately. 
Reheat: Rewarm leftovers in the microwave in 30-second increments, stirring once each time, until warm. Alternatively, you can toss the leftovers in a skillet and heat over medium until warm. Once warm, drizzle Jalapeño Ranch overtop.


Serving: 1bowl | Calories: 550kcal | Carbohydrates: 60g | Protein: 21g | Fat: 24g | Saturated Fat: 2g | Sodium: 910mg | Fiber: 9g | Sugar: 15g