Vegetarian Baker Recipe

BBQ Grilled Chicken Baker

1. 1

   Prep tofu and preheat

   Preheat the oven to 425°F (220°C). Press the tofu to remove excess moisture for 15 minutes, then cut into 1-inch cubes.

2. 2

   Make marinade

   In a small bowl, whisk together ¾ cup BBQ sauce, 1 tablespoon soy sauce, 3 cloves garlic minced, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon fresh lime juice to create a robust BBQ marinade.

3. 3

   Marinate tofu

   Toss the tofu cubes with 1 tablespoon olive oil and coat with half of the BBQ marinade until evenly coated. Let sit while you prep the vegetables (about 15–20 minutes).

4. 4

   Prep vegetables

   Dice potatoes into small even chunks. Slice bell peppers and cut red onion into wedges. Toss vegetables with the remaining olive oil, salt, and pepper.

5. 5

   Roast vegetables

   Spread potatoes, peppers, and onions on a large baking sheet in a single layer. Roast for 20–25 minutes until starting to brown.

6. 6

   Add tofu and corn

   Remove pan from oven. Add marinated tofu cubes and corn kernels to the sheet pan. Drizzle with remaining BBQ marinade. Toss to combine and spread evenly.

7. 7

   Bake until caramelized

   Return to the oven and bake for another 15–20 minutes, until tofu edges are golden and vegetables are tender. If you want extra char, broil for 1–2 minutes at the end.

8. 8

   Finish and serve

   Remove from oven, optionally toss with fresh chopped cilantro and a squeeze of lime. Serve hot with extra lime wedges on the side.