Barbecue Tofu Bowls
These quick and easy BBQ Tofu Bowls are made with crispy oven baked tofu tossed with your favourite barbecue sauce. Paired with sheet-pan roast veggies and brown rice, you'll love this easy vegan BBQ Tofu!
Calories 584 kcal 14 oz firm tofu crumbled or cubed 1 medium sweet potato cubed 16 oz Brussels sprouts trimmed and halved 4 Tablespoons extra virgin olive oil salt and pepper ½ cup barbecue sauce your favourite 4 cups cooked brown rice quinoa, or other grain of your choice
Preheat your oven to 400°F / 200°C Use your hands to crumble the tofu into bite-sized pieces, or slice it into cubes if you prefer. Trim and halve the brussels sprouts. Cut the sweet potato into one-inch cubes. In separate bowls, toss the tofu and vegetables each with 2 tablespoons olive oil, then season with salt and pepper. Line one sheet pan with parchment paper, and spread the tofu out into a single layer. Spread the vegetables onto the other sheet pan, without parchment (though you could totally use some if you prefer - it's just not as necessary here). Place both pans into the oven to roast for about 20 minutes at 400°F /200°C. The tofu should be browned and crispy, and the vegetables tender but notsoft, and crisped on the outside. Place the baked tofu into a bowl, and add at least ½ cup of your favourite BBQ sauce. It may look like a lot of sauce at first, but those crisp sides really soak it up, so don't hold back. Divide the rice vegetables, and oven-baked tofu between 4 bowls. I like to drizzle the veggies and rice with a bit of tahini for extra flavour. That's it! Lunch / dinner / whatever is served!
Nutrition values are an estimate only.
The crispy baked tofu is crispiest when served straight from the oven. Having said that, leftovers are delicious, and re-heat well.
These BBQ Tofu Bowls are great served warm, cold, or room temperature. Perfect for packed lunches or picnics.
Want to mix up the veggies? Go for it! Use whatever you've got on hand, what's in season, or whatever your favourites are.
Mix up the base! Try cooked quinoa, farro, or wheat berries in place of the brown rice.
For a lighter bowl you can replace the rice with greens instead.
Calories: 584 kcal | Carbohydrates: 84 g | Protein: 18 g | Fat: 21 g | Saturated Fat: 3 g | Sodium: 433 mg | Potassium: 869 mg | Fiber: 11 g | Sugar: 17 g | Vitamin A: 8951 IU | Vitamin C: 98 mg | Calcium: 220 mg | Iron: 4 mg