Cranberry BBQ Tofu is a quick skillet recipe made with extra-firm tofu and a tangy cranberry barbecue glaze that cooks in minutes. Serve with Creamy Mashed Potatoes and Roasted Green Beans.
What to Make with Leftover Cranberry Sauce
For Thanksgiving, one bag of cranberries is not enough for my family, but two bags are too much, so I usually end up with a small bowl of cranberry sauce sitting in the fridge after the holiday with no plan for it. It’s never enough for a second round at the table, but it’s also too good to toss, so it just waits there while I figure out what to do with it.
This recipe solves that problem in a way that feels seasonal but not tied to the holiday itself. I don’t know about you, but the week after Thanksgiving, I need a break from heavy food and anything that tastes like leftovers, so this lighter, tangy glaze hits the right spot.
Cranberry BBQ Tofu starts with a quick homemade barbecue sauce made with whole-berry or jellied cranberry sauce. The tofu browns first in the skillet, then gets a quick glaze, and it’s ready to go. It’s a simple way to give tofu a lift and put that extra bit of cranberry sauce to good use.
Ingredients for Cranberry BBQ Tofu
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Tofu – Extra-firm pressed tofu will give the best results.
- Olive Oil – For lightly browning the tofu.
- Seasonings – Kosher salt, garlic powder, and black pepper.
- Cranberry Sauce – Whole-berry or jellied cranberry sauce work equally well.
- Barbecue Sauce – Use your favorite thick barbecue sauce to make the glaze. Vinegar-based barbecue sauces are too thin and not recommended for this recipe.
- Warm Spices – Ground cumin and smoked paprika add a little depth without taking over.
How to Make Cranberry BBQ Tofu
STEP ONE: Make the Sauce.
Set a small saucepan over medium heat. Add the cranberry sauce, barbecue sauce, cumin, smoked paprika, and salt. Stir and bring the mixture just to a gentle boil. Reduce the heat and simmer for three minutes, stirring often so the bottom does not scorch. Mash the berries lightly with the back of a spoon and let the sauce cool slightly.
STEP TWO: Season the Tofu.
Transfer the pressed, cubed tofu to a medium bowl. Drizzle with olive oil and gently turn the cubes to coat them. Sprinkle with salt, garlic powder, and black pepper. Toss again to distribute the seasonings.
STEP THREE: Brown the Tofu.
Set a large skillet over medium-high heat. Add the tofu to the hot pan. Cook for about five minutes, turning occasionally, until lightly browned on most sides.
STEP FOUR: Add the Sauce.
Pour the warm cranberry barbecue sauce over the tofu. Cook for three minutes, turning the tofu so it is fully coated, and the sauce thickens slightly.
STEP FIVE: Serve.
Serve hot.
How to Press Tofu
Pressing the tofu helps it stay firm and hold its shape as it cooks.
- If you have a tofu press, place the tofu block in it, tighten the screws, and let it sit for about 15–20 minutes to remove excess water.
- No press? No problem! Wrap the tofu in a clean kitchen towel or a few paper towels, then gently press it with your hands to squeeze out the water.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator. Reheat in a skillet over medium heat so the glaze warms evenly and the tofu keeps its texture.
More Tofu Recipes You’ll Love
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Cranberry BBQ Tofu Recipe
Equipment
Ingredients
For the Glaze:
- 1/4 cup whole-berry cranberry sauce
- 1/4 cup barbecue sauce
- 1/8 teaspoon ground cumin
- 1/16 teaspoon smoked paprika
- 1/16 teaspoon kosher salt
For the Tofu:
- 1 14-ounce package extra-firm tofu, pressed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- Set a small saucepan over medium heat. Add the cranberry sauce, barbecue sauce, cumin, smoked paprika, and salt. Stir and bring the mixture just to a gentle boil. Reduce the heat and simmer for three minutes, stirring often so the bottom does not scorch. Mash the berries lightly with the back of a spoon and let the sauce cool slightly.
- Transfer the pressed, cubed tofu to a medium bowl. Drizzle with olive oil and gently turn the cubes so they are coated. Sprinkle with salt, garlic powder, and black pepper. Toss again to distribute the seasonings.
- Set a large skillet over medium-high heat. Add the tofu to the hot pan. Cook for about five minutes, turning occasionally, until lightly browned on most sides.
- Pour the warm cranberry barbecue sauce over the tofu. Cook for three minutes, turning the tofu so it is fully coated, and the sauce thickens slightly.
- Serve hot.
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