Blue Plate Special #59: BBQ Tofu with Roasted Potatoes, Corn on the Cob & Purple Cabbage Slaw


BBQ tofu with easy sides makes for a perfect dinner! It’s all about the sauce and my homemade barbecue sauce does the trick. Make it ahead of time and use it whenever you feel like a little BBQ flavor for din din.

For this meal, I used half a box of extra firm tofu, roasted some potatoes and heated up some fresh corn on the cob. I also made purple cabbage slaw. But you can easily make this with tempeh and any sides that you have around. Just make as much as you need for the number of people you are serving.

Lisa’s BBQ Sauce (makes about 1 cup)
1/2 cup ketchup
1/4 cup water
2 tablespoons coconut sugar
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon balsamic vinegar
1/4 teaspoon each onion powder, mustard powder, and garlic powder
Salt, a pinch

Whisk all of the ingredients together. Taste and adjust to your liking. Store in an airtight container in the refrigerator.


Cabbage Slaw
1/2 a big purple cabbage
1/4 cup vegan mayo (or homemade mayo)
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon coconut sugar
Salt, a big pinch

In the bottom of a big mixing bowl, whisk together the dressing ingredients. Shred the cabbage and toss it with the dressing. Slaw is always better when it has a little time to chill out so the flavors come together.

BBQ Tofu (serves 2)
1/2 block extra firm tofu
1/2 cup BBQ sauce
1 teaspoon sunflower oil

Press the tofu for as long as you have time for. Heat the oil in a nonstick pan and add the tofu. Brush the tops with sauce and flip them over. Brush the tops again with sauce and cook until it starts to smell good. Flip them over and cook the other side. The sauce will start to caramelize a little. It is ready when it is hot!

Roasted Potatoes
Sunflower oil
Salt, a pinch

Cut the potatoes. Coat in oil and salt. Roast in a 400 oven for 25 to 30 minutes or until done.

Boil and serve.

Plate it up and enjoy!

4 thoughts on “Blue Plate Special #59: BBQ Tofu with Roasted Potatoes, Corn on the Cob & Purple Cabbage Slaw

  1. Lisa, looks delish! You should be aware that corn and tofu genetically modified unless it is labeled non-GMO or organic. Potatoes are one of the most highly pesticided produce. You should always buy organic potatoes. You are doing so much good for your body. Don’t wreck it by feeding it tons of pesticides and GMOs.

  2. Oh good! Have you thought about mentioning organic/non-GMO in your posts in case some people don’t know? Your recipes look amazing.I’m definitely going to make that BBQ sauce.

  3. in the beginning of the blog i did and now i just assume everyone who follows me knows i buy organic and nonGMO. and i of course leave it up to people to decide what to do for themselves. my primary purpose is to spread the vegan love because i believe that a plant based vegan diet is the best diet for our health, the health and welfare of the animals and that of the planet. thanks for taking the time to talk and let me know how you like the BBQ sauce!

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