Vegan Smoked Tofu Burnt Ends
Chewy, smoky, and deeply flavorful vegan burnt ends made from extra-firm tofu. The tofu is pressed, tossed in a spiced dry rub, slow-baked to achieve a meaty texture, and finally caramelized in a sticky, sweet, and tangy BBQ sauce.
Equipment
- Tofu press or heavy books
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Small bowl
Ingredients
Main
- 28 oz Extra-firm tofu — Two 14oz blocks, drained
- 2 tablespoons Olive oil — Can substitute with neutral oil
- 1 tablespoon Tamari or soy sauce — Use tamari for gluten-free
- 1 cup Sweet and tangy vegan BBQ sauce — Divided use
Dry Rub
- 2 tablespoons Brown sugar — Packed
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon Black pepper — Freshly ground
- 0.25 teaspoon Cayenne pepper (optional) — Adjust to taste
Main
| 28 oz | Extra-firm tofu | Two 14oz blocks, drained |
| 2 tablespoons | Olive oil | Can substitute with neutral oil |
| 1 tablespoon | Tamari or soy sauce | Use tamari for gluten-free |
| 1 cup | Sweet and tangy vegan BBQ sauce | Divided use |
Dry Rub
| 2 tablespoons | Brown sugar | Packed |
| 1 tablespoon | Smoked paprika | |
| 1 teaspoon | Garlic powder | |
| 1 teaspoon | Onion powder | |
| 0.5 teaspoon | Kosher salt | |
| 0.5 teaspoon | Black pepper | Freshly ground |
| 0.25 teaspoon | Cayenne pepper (opt.) | Adjust to taste |
Instructions
-
Wrap the blocks of tofu in a clean kitchen towel or paper towels. Place them in a tofu press, or put them on a plate with a heavy object (like a cast iron skillet) on top. Press for at least 30 minutes to remove excess moisture.
~30 minPressing the tofu is crucial for achieving that chewy, meat-like texture. -
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
~5 min -
Cut the pressed tofu into 3/4-inch to 1-inch cubes. Place the cubes in a large mixing bowl.
~5 min -
In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the dry rub.
~2 min -
Drizzle the olive oil and tamari over the tofu cubes. Toss gently until all pieces are evenly coated. Sprinkle the dry rub over the tofu and toss again until well coated.
~3 min -
Spread the seasoned tofu cubes in a single layer on the prepared baking sheet. Bake for 45 minutes, flipping halfway through, until the tofu is firm and chewy.
~45 minSlow baking at a lower temperature dries out the tofu slightly, mimicking the bark of smoked meats. -
Remove the baking sheet from the oven and increase the oven temperature to 400°F (200°C).
~1 min -
Transfer the baked tofu cubes back to the large mixing bowl. Pour 3/4 cup of the BBQ sauce over the tofu and toss gently to coat completely.
~2 min -
Return the sauced tofu to the baking sheet. Bake for 10-15 minutes, or until the sauce is bubbly, sticky, and caramelized at the edges.
~15 minWatch carefully during the last 5 minutes so the sugars in the BBQ sauce don't burn. -
Remove from the oven and let rest for 5 minutes. Serve warm with the remaining 1/4 cup of BBQ sauce on the side for dipping.
~5 min
Tips & Storage
- If you have a real smoker, you can smoke the seasoned tofu at 225°F for 1.5 to 2 hours instead of the initial slow-bake step for an authentic smoky flavor.
- Super-firm tofu (usually sold vacuum-sealed rather than in water) skips the pressing step and works wonderfully for this recipe.
- Serve these burnt ends over mac and cheese, in a sandwich with coleslaw, or alongside baked beans and cornbread.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) or in a skillet over medium heat until warmed through and sticky again.