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Oh my goodness!  This BBQ Tofu Bowl is my new favorite bowl, which is saying a lot because I love vegan bowls!!!  From my Greek Bowl and Taco Bowl, to my Soba Noodle Bowl, vegan bowls are one of my go to meals because they are so easy to throw together with whatever veggies, proteins and grains you have on hand.  This BBQ Tofu Bowl came together very easily using fresh ingredients that literally make a rainbow.  I love the bright colors – orange carrots, red cherry tomatoes, green avocados, yellow corn, and special appearances by purple and green cauliflower.  Hello, Spring! Seriously, this bowl is gorgeous!

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BBQ Tofu Bowl

Vegan bowl with BBQ tofu, quinoa, and a rainbow of vegetables, topped with BBQ sauce and a vegan peppercorn ranch dressing.

Ingredients

  • 14 ounce block firm tofu
  • 1/2 cup BBQ sauce plus 2 tablespoons
  • 1 cup quinoa
  • 2 cups water
  • 1 cup cauliflower , lightly steamed or raw
  • 1/2 cup shredded carrots
  • 2 ears corn , cooked and cut off the cob
  • 1/2 cup cherry tomatoes , halved
  • 1 avocado , sliced
  • 4 cups romaine lettuce , chopped
  • 1 cup vegan mayo (I used Wildwood's garlic aioli)
  • 1 tablespoon Black Peppercorn dressing base (such as Penzey's spices)

Instructions

For the tofu

  1. Preheat the oven to 350 degrees.
  2. Drain tofu in a tofu press for 15 minutes.
  3. Slice the block in half horizontally and then into cubes.
  4. Toss the tofu in the BBQ sauce.
  5. Spread out on a cookie sheet covered with parchment paper.
  6. Bake in a single layer for 30 minutes.
  7. For the dressing
  8. Mix the dressing base with 2 tablespoons of water. Let sit 5 minutes.
  9. Stir in the vegan mayo.
  10. For the quinoa
  11. Rinse quinoa and combine in a pot with 2 cups of water.
  12. Bring to a boil. Cover and simmer 12-15 minutes until the water is absorbed.

For the bowl

  1. Layer 1 cup of lettuce into the bottom of a bowl.
  2. Scoop a small mound of quinoa into the middle of the bowl.
  3. Add the vegetables on top of the lettuce around the bowl in small piles.
  4. Add a few cubes of tofu.
  5. Drizzle with the BBQ sauce and peppercorn dressing.


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