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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.