I know it's mundane, but BBQ tofu is a standard mid-week dinner in our house. It's quick and easy to prepare, and there's always a new BBQ sauce recipe to try. Our current favorite is Espresso BBQ Sauce from Vegan Appetite. If you haven't yet, my advice is to definitely give it a try.
Last night we had a simple, but delicious meal of BBQ tofu, chive and garlic mushrooms, steamed new potatoes, and summer squash. I sauteed the mushrooms in Earth Balance, tossed in some garlic, deglazed with white wine, let it reduce, and then added fresh chives just before serving. The new potatoes had a lovely taste of earth, and were delicious with a bit of tofu sour cream.
We like our BBQ tofu nice and firm, so I always use extra firm tofu, press it for 15-20 minutes to get some of the water out, and then pre-bake it with a drizzle of oil for about 15 minutes so it starts to brown. Finally, I coat the tofu with the BBQ sauce and pop it back in the oven until it's baked to perfection.
And, the best part of BBQ tofu may just be the leftovers. I like to make sandwiches with BBQ tofu, mustard, vegan mayo, spinach, and shredded carrot.