BBQ Peach Tofu with Sweet Potatoes is absolutely delicious. It’s the perfect quick and easy dinner for a laid-back evening. When peaches are in season this dish is especially tasty and overflowing with all the sweetness of summer. And, of course, tofu is always in season! This recipe takes about 20 to 30 minutes from start to on the table, including the easy Cheesy Orzo that goes with it.
How to Make BBQ Peach Tofu with Sweet Potatoes
This is so quick to put together it actually takes much longer to write it all down than it does to make it. It’s pretty much just tossing tofu and sweet potatoes with a flavorful sauce and air frying or baking them … adding some sauce-coated peaches in during the last 5 minutes or so.
Ingredients in BBQ Peach Tofu
Tofu: This versatile ingredient gets crisp and crusty with sauce in this recipe. It adds a lot of protein and makes this a meal substantial enough for dinner,
Sweet Potatoes: Full of Vitamin A and sweetly delicious, these go really well with both the peaches and the cheesy orzo.
Peaches: Summer is peach season and they’re sweet and get caramelized just a bit during cooking. Yum!
Red Onion: Things can’t be all sweet, right? The red onions are sliced medium thick and add both color and flavor. Of course, white onions are fine, too. Use what you have.
The Sauce: Just a bit like BBQ with a balance of sweet and spicy. It makes a thick and delicious coating that will also caramelize a bit. It’s just maple syrup,
How to Make Cheesy Orzo
Orzo is tiny pasta. I use a gluten-free brand but use what you like. Making it cheesy is super simple. Boil the orzo (I used 8 oz dry) according to package directions. Reserve a bit of the hot pasta water and then drain the orzo. Don’t rinse or anything, just place it back in the pot while still hot. Add a cup of your favorite vegan cheese shreds, salt and pepper to taste, a pinch of red pepper flakes, nutritional yeast, garlic and onion powder, and then add a little hot pasta water to thin the cheesy sauce just a little. Takes about 12 minutes.
BBQ Sauce for the Tofu Sweet Potatoes and Peaches
This is also really easy and quick to make. Just combine all the ingredients and simmer for about 5 minutes. Then use it to coat the tofu and the rest … :::chef’s kiss::: … it’s delicious. Of course, if you have a favorite BBQ sauce you love that’s on the sweeter side, that would be pretty tasty, too.
BBQ Peach Tofu with Sweet Potatoes and Cheesy Orzo
BBQ Peach Tofu with Sweet Potatoes is absolutely delicious. It's the perfect quick and easy dinner for a laid-back evening. When peaches are in season this dish is especially tasty and overflowing with all the sweetness of summer. And, of course, tofu is always in season! This recipe takes about 20 minutes from start to on the table, including the easy Cheesy Orzo that goes with it.
Ingredients
BBQ Sauce
- 1/2 cup peach jam or preserves
- 2 tablespoons brown sugar
- 2 teaspoons ketchup
- 1 teaspoon onion power
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 1 tablespoon apple cider or balsamic vinegar
Cheesy Orzo
- 8 oz regular or gluten-free orzo pasta
- 1 cup pasta water, reserved
- 1 cup vegan cheese shreds
- 2 teaspoons nutritional yeast
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt and pepper to taste
Tofu, Sweet Potatoes, Peaches
- 12 oz tofu, cut into square slices
- 1 large sweet potato, peeled and sliced into 1/8" slices
- 1 red onion, sliced into 1/4" slices
- 2 large ripe peaches, sliced
Instructions
- Mix together all the BBQ sauce ingredients.
- Cut the firm tofu into square slices. Peel and slice the sweet potato. Chop the red onion into 1/4" thick slices. In a bowl, toss to coat all three with the BBQ sauce.
- Place the coated tofu, sweet potatoes, and onions in an air fryer at 400 degrees F for 12 minutes or on a baking sheet in the oven for 15 minutes also at 400 degrees F,
- Add in BBQ sauce coated sliced peaches to the air fryer or oven in the last 5 minutes of cooking (10 minutes in the oven).
- Cook the orzo according to package directions. Drain, reserving about a cup of hot pasta water. Return the drained orzo to the pan and stir in the cheese shreds and all other ingredients, using as much of the pasta water as needed to make your preferred consistency of the sauce.
- Serve the BBQ Peach Tofu and Sweet Potatoes over the Cheesy Orzo. Yum!
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.