Recipe | Baked Barbecue Tofu (Tofu for Tofu Haters!)

Baked Barbecue Tofu
You don’t hate tofu.

Okay, maybe you hate tofu. It’s possible! But I’m betting that you don’t hate it. I think you hate how it’s prepared. It took me years to take a liking to tofu. To me, it was bland at best and funky tasting at worst and the texture did nothing for me either. My husband would get it and I’d always give him the side-eye. “Really? This? This is good? You are choosing to eat this?”

Eventually I came around and started to eat tofu, but I still consider myself picky about it. So tofu haters, I feel your pain! Let’s breakdown the reasons most people dislike tofu:

Extra Firm Tofu

Tofu tastes funky.

Tofu is packed in water and sometimes that water is a little bit gross. This is why pressing tofu is super important. Always! Press! Tofu! Really, you need to press it. If you don’t, it will retain that funky tofu water flavor. I use a tofu press and I love it and I think it’s worth every penny, but if you don’t cook with tofu frequently, you can get away with the classic plate-and-paper-towel method.

Tofu Press

Tofu tastes bland.

So you’ve pressed the tofu and the funkiness is gone, but now it tastes like nothing. Nothing! Well, you need to add a delicious sauce or seasoning to your tofu. You can marinate your tofu or pan-fry it and then add sauce. As long as you start by pressing your tofu for at least 30 minutes, it will readily absorb any flavor you add.

Tofu Cubes

Tofu has an unappetizing texture.

I think so too. Some people enjoy that texture, but I’m not crazy about it. Luckily, there are several things you can do to improve it:

  • Start with extra-firm tofu–not soft, not firm.
  • Try freezing your tofu, then thaw it before cooking. When you freeze the tofu, the texture changes. And, as a bonus, frozen and thawed tofu absorbs more flavor too.
  • Slice tofu thin (like the tofu used in restaurant-style Pad Thai), then pan-fry it in a tablespoon or two of oil. This will make the exterior chewy or crispy, depending on how long you cook it.
  • Slice tofu into 1/2-inch slabs and bake it. Like pan frying, this makes the tofu more chewy, less mushy.

Baked Barbecue Tofu
Lately I’ve been making barbecue tofu a lot (you’ve seen it twice in my What I Ate This Week posts!), so I thought I’d try baking it instead of grilling it for something slightly different. This is definitely my new favorite–although I do like grilled tofu, I prefer the texture of baked tofu. The center gets a little bit firmer when it’s cooked slowly in the oven as opposed to being cooked quickly on the grill.

There’s not much to this Baked Barbecue Tofu recipe. Really, it’s all about technique. Add some homemade slaw (I like mine simple–just cabbage and cider vinegar) to make barbecue sandwiches or tacos or simply serve the tofu as-is.

Baked Barbecue Tofu

Prep Time: 1 hour, 30 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 10 minutes

Yield: 4

Baked Barbecue Tofu

This Baked Barbecue Tofu is great by itself, but it also makes a terrific sandwich or taco if you add a little slaw. Adapted from Culinarily Courtney's Oven-Roasted Teriyaki Tofu.


  • 1-14 oz. package extra-firm tofu
  • 1/2 c. barbecue sauce
  • cooking spray or oil mister


  1. Press tofu for 30 minutes. Cut into 1/2-inch thick slices, then quarter each slice.
  2. Pour barbecue sauce into an 8-inch square baking dish. Place tofu in dish and gently toss to coat. Let tofu marinate in sauce for 1 hour (or more), turning occasionally.
  3. Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil or cooking spray. Place tofu on baking sheet (do not discard barbecue sauce!) and bake for 20 minutes. After 20 minutes, turn tofu over and brush with additional barbecue sauce. Bake 20 minutes more or until tofu is browned on edges. Toss tofu in remaining barbecue sauce and serve.

Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She lives outside of Chicago with her husband, daughter and 4 (yes 4!) cats.   Read more from Kiersten →

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  1. Kyle says

    What type of tofu press do you use or recommend? I have done some searching and I found a TofuXpress which seems reasonable (49 dollars) but some reviews say it breaks easily. I also made the mistake of buying “firm” instead of “extra firm.” What kind of adjustments do you recommend in making to your recipe to accommodate? Thanks!

    • Kiersten Frase says

      Firm tofu substitutes fairly well for extra-firm. You might need to handle it a little more carefully, but other than that, it should work out just fine. I’m a big fan of the TofuXpress myself. Mine began to slowly crack after about 4 years and I bought a new one to replace it before it broke – I think 4 years is a pretty decent lifespan for a kitchen gadget I use at least once a week, so I’d still recommend it.

  2. Jenna says

    Is there a reason to marinate it in the 8×8 dish or would it be fine to use a sealed storage bag/Ziploc instead? I assume it’s okay… and yes, I am this lazy and try to avoid using extra dishes whenever possible… but don’t want to mess up the beautiful-looking tofu texture if I’m wrong :)

  3. Michael says

    Do you freeze the tofu in the original packaging, or after you’ve pressed it? I found your site while looking for different ways to prepare tofu and it’s great! Keep up the great work.

  4. says

    Thanks for sharing this! I made them it this past weekend to try something new for our Tofu. They are sooo yummy! I think I want to experiment with diff. marinades and this baking process. Maybe BBQ sriracha…

  5. squiggles says

    Wow! OMG! This is amazing. I am not a huge fan of bbq, but we just bought some bbq sauce, so I thought I’d try it out. It’s so good! My family loved it, my brother mostly of all. I had a more on the spicy side bbq sauce, so I added some ketchup and it was delicious. For some reason the tofu stuck to the cookie sheet, and it didn’t get as brown as yours. But, great recipe!

  6. Hannah says

    Loved this recipe! Absolutely delicious. I haven’t tried baking tofu before, and now I’m glad that I did! It gives a gret texture. Im a vegetarian and always am looking for delicious ways to spice up my staples. Thanks so much for sharing!

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