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Sheet Pan BBQ Chicken and Potatoes Recipe

A vegan-friendly sheet pan dinner with BBQ-marinated tofu "chicken" and crispy potatoes roasted to smoky, savory perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 block extra-firm tofu pressed and cubed (14 oz)
  • 3 medium russet potatoes diced
  • 1 medium red onion sliced
  • 2 tbsp olive oil
  • ½ cup vegan BBQ sauce
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp chopped parsley for garnish

Method
 

  1. Preheat oven to 400°F (200°C) and line sheet pan with parchment paper.
  2. Toss potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on sheet pan.
  3. Roast potatoes 15 minutes.
  4. Toss tofu cubes with BBQ sauce in mixing bowl until coated.
  5. Add tofu and red onion to sheet pan. Roast another 15 minutes until tofu browns and potatoes crisp.
  6. Garnish with parsley and serve hot.

Notes

Nutritional Values (per serving)

  • Calories: 310
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 39g
  • Fiber: 6g
  • Protein: 14g

Vitamins & Minerals (per serving)

  • Vitamin C: 27%
  • Vitamin A: 8%
  • Iron: 18%
  • Calcium: 16%
  • Potassium: 22%

Additional Notes & Tips

  • Swap tofu for tempeh if you crave extra chew.
  • Add bell peppers or zucchini for color and sweetness.
  • Double the BBQ sauce if you love it sticky.