BBQ Tofu Flatbreads

In 2025, we are tofu people. Full blown tofu people! We’re incorporating it into our weekly meals, getting experimental with it, and as of late it’s our gateway back to BBQ chicken. Literally - throw some BBQ sauce on some firm tofu and it tastes like chicken. That’s exactly what I did with these BBQ Tofu Flatbreads, pairing it with a freshly whipped feta sauce, crispy cucumbers, and a warmed pita. It’s perfection!

 
 

Headline: Tastes like a yummy BBQ Chicken Pizza with a subtle mediterranean twist. And it is so good!

I’ll say it - I’ve found it hard to find vegetarian meals where BBQ sauce fits right, and it’s one of those things very specific flavors I miss from my meat eating days. BBQ chicken pizza is one of the things I miss the most! This just flatbread just hit the spot in all the right ways. Cheesy, bready, and the perfect vessel for BBQ sauce to be shining star. Best part - going heavy with the BBQ tofu piled on top! They’re crunchy, delicious, and definitely the best part of the whole flatbread situation.

The tofu crisps up perfectly! Tossing it with a bit of cornstarch in addition to the BBQ is crucial. Mixing it all together, the sauce gets thick + really sticks to the tofu. And that BBQ sauce flavor is at the forefront! The tofu gets brown + crispy, and the BBQ flavor intensifies in the most delightful way. The key: get a barbecue sauce you really enjoy.

Mandolin sliced cucumber is a triumph!

One the BBQ tofu is dialed in, it’s time to reach for all the freshies. The fresh herbs + crispy veggies are the perfect compliment. & it’s simple stuff! A pile of super thinly sliced cucumbers, a blistered red pepper, and pantry seasonings. It’s really the cucumber that is so tasty! It feels like this fresh salad that’s cooling + a nice bite with all these other big flavor items.

 
 

Why have one sauce when you can have 2?

Also -the yogurt feta sauce. Oh my gosh it’s so good and it just ties everything together. I thought I would want a little BBQ sauce drizzle on top, but nope. Not needed. The yogurt sauce is tangy, bold, and such a good second sauce. It whips up and gets a little airy, and it’s a velvety layer that goes right on the flatbread. So slather a generous dollop on as your base because you’ll love it!

It’s comfort food + fresh + so damn delicious that we made it twice in one week. It’s a must try kind of tofu dinner.

 
 

For the yogurt sauce

  • 1/2 c. nonfat Greek yogurt

  • 2 tbsp feta

  • 1 tsp fresh dill

  • pinch of salt + pepper

For the tofu

  • 1 block of extra firm tofu, dried + then cut into cubes

  • 2 tbsp BBQ sauce

  • 1 tbsp Worcestershire sauce

  • 1 tbsp cornstarch

  • pinch of salt + pepper

For the flatbread

  • 1 red bell pepper, cut in half + seeded

  • Cucumber, sliced longways using a mandolin

  • 2-3 tbsp sliced pepperoncinis

  • Everything seasoning mix or another sesame seasoning mix

For the yogurt sauce - add all of the ingredients to a blender + puree until smooth. Set in the fridge until your ready to assemble the flatbreads.

For the tofu - Preheat the oven to 400. Add all ingredients for the tofu to a large bowl + toss together. Spread the tofu in a single layer on a parchment lined baking sheet + set aside.

For the flat bread - Take the red bell pepper + place it on the other end of the baking tray. Drizzle with the EVOO and a bit of salt + pepper. Place the tray with the peppers + tofu in the oven to roast for 30 minutes, tossing the ingredients half way through. If there’s a convection feature on the oven, use it! Toss in the pitas the last 2 minutes that the oven is on to just warm the bread.

To assemble the flatbread, spread a layer of the yogurt sauce on top. Top with a pile of the sliced cucumbers, then the red bell pepper, and the crispy tofu pieces. Sprinkle the pepperoncinis + seasoning on top. Dig in!

Lesley ZehnerComment