BBQ Sheet-Pan Tofu

Remove tofu from package, discarding excess moisture. On a cutting board, holding knife parallel to board, slice tofu block in half to yield 2 thinner slabs. Arrange in a baking dish (preferably 8" x 8") in a single layer.

In a kettle or medium pot, bring 6 cups water to a boil. Pour water over tofu; sprinkle 2 Tbsp. salt evenly across water. Let sit 20 minutes.

Meanwhile, arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 large baking sheets with foil.

In a small bowl, stir paprika, garlic powder, chili powder, black pepper, cumin, and 1 Tbsp. salt. Set aside.

In a large bowl, toss sweet potatoes, 2 Tbsp. oil, and remaining 3/4 tsp. salt. Arrange in a single layer cut sides down on one third of each prepared sheet. Wipe out bowl.

Remove tofu slabs from water, allowing excess to drip off, and transfer to a paper towel-lined plate. Blot dry with more paper towels (you may need a few rounds of paper towels). Tear each slab into rough 1" chunks (it’s okay if some are a little smaller).

Transfer tofu to clean, large bowl and toss with 2 Tbsp. oil. Add 3 Tbsp. spice mix and gently toss to combine. Arrange tofu in the middle third of each baking sheet, splitting tofu between them and arranging flat sides down. Reserve bowl.

Roast tofu and sweet potatoes for 10 minutes. Meanwhile, in reserved bowl, toss broccoli and remaining 4 Tbsp. oil and spice mix.

Remove baking sheet from oven and add broccoli to empty third of baking sheet, arranging flat sides down.

Return sheets to oven, rotating top to bottom, and continue to roast until potatoes and broccoli are just barely tender, and tofu is slightly crisp, about 15 minutes more.

Drizzle half of BBQ sauce over each row of tofu and gently toss to coat. Return sheet to oven and roast until tofu is caramelized, about 5 minutes more.