Vegan Summer BBQ Sheet Pan Dinner
Smoky tofu and vegetable skewers, charred corn on the cob, and perfectly roasted potatoes come together on a single pan for a convenient and satisfying meal. The creamy cashew jalapeño sauce adds a zesty kick that takes this dish to the next level. Whether you're a seasoned vegan or simply looking for a delicious and healthy meal option, this recipe is sure to become a summertime favorite.
Equipment
- 1 sheet pan
- 6 8 inch skewers
- Aluminum foil
- high speed blender
- basting brush
- medium bowl
Ingredients
BBQ Dry Rub*
- 1/2 cup brown sugar
- 4 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp dried parsley
- 1 tsp celery salt
- 1/2 tsp cinnamon
- 1/2 tsp dried thyme
Roasted Corn
- 2 ears of corn
- 1.5 tbsp vegan butter melted
- salt
- pepper
Potatoes
- 1 lb red or Yukon potatoes
- 2 tbsp oil
- 2 tbso BBQ dry rub
Tofu Skewers
- 1/2 block tofu firm or extra firm
- 1 large zucchini cut into half moons about a 1/2 inch thick
- 1/2 red onion cut into 1 inch chunks
- 1/2 cup BBQ sauce
Creamy Cashew Jalapeno Sauce
- 1 cup cashews*
- 2/4 cup water
- 2 jalapenos* whole (stems removed)
- 2 tbsp nutritional yeast
- 2 tbsp lime juice about 2 limes
- 1 clove garlic
- 1/2 tsp salt
Instructions
- If you're using firm tofu, press the tofu* before you begin prepping the other ingredients. Prep your sheet pan by lining it with aluminum foil.
- Mix together all of the ingredients for the BBQ dry rub. Set aside.
- Preheat the oven to 425°F. Remove the husk from the corn on the cob and carefully cut each one in half. Use a basting brush to coat the corn in the melted vegan butter, and then season each cob with salt and pepper. Add the corn to the sheet pan.
- Cut the potatoes into 1 inch pieces and add to a medium bowl with the BBQ dry rub and oil. Mix until the potatoes are evenly coated and add them to the sheet pan.
- Cut the tofu into 1 inch cube and add them to the bowl with the seasoning and oil. Mix the tofu until it is coated with the remaining BBQ dry rub and oil.
- Now place the tofu, zucchini, and red onions on the skewers in a repeating pattern. You should be able to repeat this pattern about 3 times, leaving some space between veggies and tofu for even cooking. Add the skewers to the
- Generously coat each skewer with your favorite BBQ sauce on each side.
- Place the sheet pan in the oven for 45 minutes. Turn everything over halfway through and apply more BBQ sauce to the skewers.
- While the sheet pan is baking, make the cashew jalapeno sauce by adding all of the ingredients to a blender.
- Add a generous portion of the cashew jalapeno cream to your plate and then add the corn on the cob, potatoes, and skewers on top.
Notes
* You can use a store-bought BBQ dry rub in place of homemade. If you don't have dried parsley, dried thyme, celery salt, or cinnamon on hand, it can be omitted. You'll have plenty left over that you can use for several months before the spices start to lose their flavor.
* If you don't have a tofu press, you can wrap the tofu in paper towels or a clean kitchen towel and press using a heavy object like a large book, a pan with cans of beans in it, or a small cast iron pan.
* Soak cashews in hot water for at least 30 minutes (or overnight if using a regular blender) to soften them before blending.
* I used two whole jalapeños (seeds and all) for a mild heat, but adjust to your spice preference.
Serving suggestion: Add quinoa to make this a bigger meal with a higher protein content.
If you want to make more servings, double the recipe and add another sheet pan to the oven. You can also reduce the amount of potatoes if you want to add more skewers or corn on the cob.