Vegan BBQ Tofu Bowls
Ingredients
BBQ Tofu
-
1
block
extra firm tofu (14 ounces)
-
½
cup
sweet barbecue sauce
-
¼
cup
apple cider vinegar
-
¼
cup
water or vegetable broth
-
1
teaspoon
hot sauce (optional)
-
1
tablespoon
neutral oil
Creamy Coleslaw
-
2
cups
shredded cabbage or coleslaw mix
-
½
cup
mayonnaise
-
¼
cup
apple cider vinegar
-
1
tablespoon
stone ground mustard
-
2
teaspoons
sugar
-
1
teaspoon
hot sauce (optional)
-
¼
teaspoon
coarse salt
Bowl Assembly
-
1
bunch
lacinato or curly kale
-
2
teaspoons
olive oil
-
3
cloves
garlic (minced)
-
¼
cup
raw pumpkin seeds
-
2
cups
cooked quinoa
Instructions
- Press the tofu for 10 minutes to remove excess water.
- Cut the pressed tofu into one-inch cubes and marinate it with BBQ sauce, apple cider vinegar, water, and optional hot sauce for at least 30 minutes.
- Heat oil in a skillet over medium-high heat and sauté the marinated tofu until golden brown on all sides.
- In a bowl, mix coleslaw ingredients and combine with shredded cabbage.
- Remove stems from the kale, tear leaves, and sauté with olive oil, garlic, and pumpkin seeds until wilted.
- Assemble the bowls by adding tofu, quinoa, coleslaw, and sautéed kale, and drizzle with extra BBQ sauce.
Nutrition Facts (estimated)
Servings
4 servings
Calories
481
Total fat
31g
Total carbohydrates
43g
Total protein
8g
Sodium
814mg
Cholesterol
12mg
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