Servings ideas: I like to serve as a part of tofu bowls that include rice, roasted vegetables (sweet potatoes and broccoli are my go-tos), and a drizzle of ranch or cilantro lime vinaigrette. Avocado, black beans, pickled onions, and cilantro are nice additions as well.
As a quick alternative to the spices listed above, I’ve used 1 tablespoon All-Purpose BBQ Spice Rub or Sazón Seasoning.
To grill the tofu: Thread the cubes on skewers (which, if wooden, have been soaked in water for about 20 minutes to prevent burning). Grill over medium heat for about 3 minutes per side (exact time may vary depending on grill; if the tofu begins to burn, lower the heat), basting with barbecue sauce each time the skewers are turned. The tofu is done when there are visible grill marks and the sauce is beginning to caramelize. This is a great way to cook the tofu, but the cubes are delicate, so make sure to oil your grill grates if you have an issue with sticking – we don’t so the oil in the recipe was sufficient to prevent sticking. It is also helpful to turn the tofu by using tongs to pick up the skewer itself, rather than squishing and potentially breaking the tofu.