Barbecue Tofu with Guacamole Sauce

Something happens when tofu meets barbecue sauce—something kind of magical. It’s sweet and smoky and a little tangy around the edges, and somehow (not sure how really) it makes the tofu feel warm and generous and just… inviting. When you top it with this cool, velvety guacamole—soft, herby, creamy—it turns into a meal that surprises people. There’s heat, there’s creaminess, a bit of char, a bit of comfort. It’s not fussy. It’s not pretending to be meat. It’s just really good, straight off the pan, eaten with fingers when no one’s looking. And it only takes 15 minutes. Which helps, too.

Why You’ll Crave It

• Quick – truly, cross-my-heart, 15 minutes from start to plate
• The textures balance each other beautifully – crisped tofu meets smooth, rich guac
• Very satisfying, yet light – perfect when you want flavorful but not heavy
• Works well for solo nights or doubling for friends (it quietly impresses)
• Goes with just about anything if you’re craving extras—rice, slaw, tortillas…

The first time I made this, I ate it standing over the sink with one hand and honestly—no regrets at all.

What You’ll Need

• Tofu: 300g of firm or extra-firm tofu, well-pressed, cut into cubes or thick slabs if you prefer more bite
• Barbecue Sauce: 100ml – go with your favorite kind (smoky works well here, or if it’s tangy, even better)
• Olive Oil: 1 tablespoon, just to get a bit of golden on the tofu
• Guacamole: 150g, homemade or store-bought (I do homemade when avocados are good but won’t pretend I always do)
• Fresh Coriander: a small handful, chopped roughly—adds brightness
• Salt and Pepper: nothing fancy, just to taste

Easy How-To

Get that tofu ready

Drain the tofu and really press it—stack a couple of cookbooks on top if needed. You want it dry so it crisps. Give it 8-10 minutes. Cut into chunks after.

Heat things up

Place a non-stick pan (or grill pan if you’re feeling fancy) over medium-high heat. Add olive oil. Let it shimmer. Then in go the tofu pieces—don’t crowd them.

Sear and flip

Cook each side for 3-4 minutes. They’ll take on a golden color and crisp edges. This part is oddly satisfying to watch. Flip gently with a fork or tongs.

Introduce the barbecue

Once the tofu is golden and crisp, lower the heat a little and brush on your barbecue sauce. Let it caramelize for 2-3 minutes, flipping once so both sides get saucy.

Guacamole time

While the tofu does its thing, mix up the guac if making it fresh: 1-2 ripe avocados mashed with lime juice, salt, maybe a touch of chopped red onion or coriander if you like depth.

Plate and garnish

Spoon the guacamole either under or over the tofu (depends how neat you feel). Scatter chopped coriander. That’s it—it looks simple, and it is, but it really delivers.

Eat, and probably smile

No rules here. Fork or fingers, plate or bowl. Add sides if they’re around, though it holds up just fine on its own.

Good to Know

• If you’re short on time, skip the pressing and just pat the tofu very dry—still good, just a bit softer
• Leftover tofu cubes are brilliant cold in wraps the next day
• I once over-sauced it by accident and… well, honestly, it was even better

Serving Ideas

• Serve it atop jasmine rice with a side of lime-dressed cucumber salad
• Wrap in a tortilla with slaw – dinner done
• Pair it with charred corn and a cold beer, if it’s that kind of evening

Top Tricks

• If you freeze your tofu and defrost before pressing, it soaks up flavors like a sponge—seriously worth it
• Brushing not pouring the sauce means your tofu stays crisp, not soggy
• Lime juice in the guac is more than flavor—it slows browning so your leftovers don’t go sad

Frequently Asked Questions

Can I use frozen tofu?

Yes, actually frozen-and-defrosted tofu gives an even better texture—chewier and meatier somehow. Just thaw, press, and use as normal.

Is store-bought guacamole okay?

Absolutely—it saves time and there are some great ones out there. Just check it’s nice and fresh, and add a bit more lime juice to brighten it if needed.

Can I grill instead of pan-fry?

Yes, just make sure your grill grates are well-oiled and hot, and don’t flip too soon or the tofu may stick. A grill pan works really nicely too.

How do I make it spicier?

Add a pinch of chili flakes to the barbecue sauce, or a chopped jalapeño in the guac if you’re feeling bold.

What sort of barbecue sauce works best?

One that’s well-balanced—smoky-sweet, not too sugary. Vinegar-forward ones are lovely here because they cut through the creaminess of the avocado.