Vegan BBQ Tofu Bowl

Creamy polenta, garlic kale, fresh corn and tomatoes, topped with baked BBQ tofu, this vegan BBQ recipe is life changing.

vegan bbq tofu bowls with kale, polenta, corn, and tomatoes.

Hey, BBQ lovers! This vegan BBQ tofu recipe has your name written all over it.

A little bit of Southern influence with a twist of modernism is what I like to call it.

ingredients for BBQ tofu bowls

Ingredients in this vegan bbq tofu bowl

This vegan BBQ bowl is full of goodness that comes together to make one fantastic meal.

  • Creamy, savory polenta
  • Garlic kale
  • Corn and tomato salad
  • Crispy baked tofu smothered in BBQ sauce

This BBQ bowl is perfect for meal prepping too. Simply prep all the ingredients ahead of time and assemble bowls when ready to eat!

bbq tofu on baking sheet

How to make BBQ tofu

The ingredients are simple – tofu and BBQ sauce. But the technique is what makes it great.

  1. Wrap tofu in tea towel and press by placing on a plate and a stack of books or heavy objects on top.
  2. Cut into slices and marinate in BBQ sauce
  3. Bake in the oven
  4. Brush with extra BBQ sauce before serving

Tips on making BBQ tofu:

  • Press the tofu for a long time! I would say at least 15 minutes but closer to 30 if you have time. It’s important to get all the liquid out.
  • Bake for a while – This step is crucial. I bake mine for 30 minutes to get the perfect texture. I do not want slippery, soft tofu here!

brushing BBQ sauce on baked tofu

Best BBQ sauce for BBQ tofu

Any of your personal favorite brands will work here! I used Trader Joe’s Kansas City Style BBQ sauce in this recipe.

One of my personal favorite brands is Stubb’s BBQ sauce or Rufus Teague.

You can even make your own BBQ sauce!

polenta cooking in pot of vegetable broth

How to make polenta

Polenta is normally cooked with milk, butter, and lots of cheese.

For this recipe, the polenta is cooked in vegetable broth and seasoned with salt and pepper.

Not as comforting, but just as delicious!

  1. Bring vegetable broth to a boil.
  2. Add polenta and whisk until thick (about 5 minutes). Remove from heat and let thicken up.
  3. Season with salt and pepper to taste.

vegan bbq tofu bowl with polenta, kale, corn, tomatoes, and BBQ sauce

Vegan BBQ tofu bowls are perfect for Summer. The combo of healthy carbs, veggies, and protein-packed tofu makes this wholesome meal oh so satisfying.

fork with bbq tofu, polenta, and kale

If you tried this vegan BBQ tofu bowl, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

If you like this tofu recipe, check out:
Teriyaki Tofu Bowls
Peanut Tofu Quinoa Bowls

Vegan BBQ Tofu Bowls

Vegan BBQ Summer Bowls with crispy baked BBQ tofu! So easy to make and the PERFECT wholesome dinner. This recipe is great for meal prepping too! Simply prepare all the ingredients and assemble bowls when ready to eat!
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Course: Dinner, Lunch
Cuisine: American, Vegan, Vegetarian
Keyword: summer vegan recipes, vegetarian BBQ recipes
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour 20 minutes
Calories: 489kcal
Author: Amanda


BBQ Tofu:

  • 1 block extra firm tofu
  • 1/2 cup BBQ sauce


  • 3 cups vegetable broth
  • 1 cup dry polenta I like Bob's Red Mill brand
  • salt and pepper to taste

Garlic Kale:

  • 1 bunch kale hand torn and washed (about 8 cups)
  • 1 Tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 2 cloves garlic minced

Corn and Tomato Salad:

  • 1 cup frozen corn kernels thawed
  • 1 cup grape tomatoes quartered
  • salt and pepper to taste
  • chopped parsley for garnish (optional)


BBQ Tofu:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Press tofu: Wrap the block of tofu in paper towels or a tea towel. Place on a plate with a large stack of books or heavy objects on top. Press for 15-30 minutes (the longer the better).
  • Remove tofu and cut into quarter-inch slices. Cut the slices in half to make small, thin squares (shown above). Place in container and mix with BBQ sauce. Let marinate for 10 minutes.
  • Line up on lined baking sheet and bake for 30 minutes; flipping the tofu halfway through.
  • Remove from oven and let cool. Brush with extra BBQ sauce before serving.


  • Bring vegetable broth to a boil over high heat. Reduce to low and add polenta.
  • Whisk until thick (about 5 minutes). Remove from heat and let sit to thicken up. Season with salt and pepper to taste and place in separate container. We will use the pot to cook the kale.

Garlic Kale:

  • In the same pot from the polenta, place on medium heat. Add olive oil and garlic. Cook until fragrant.
  • Add kale, salt, and lemon juice. Using a rubber spatula, stir until kale is cooked through (about 3 minutes)

Corn and Tomato Salad:

  • Mix corn and tomatoes. Season with salt and pepper to taste.

Assemble Bowls:

  • Add polenta to a bowl. Add kale and corn and tomato salad. Top with tofu. Garnish with chopped parsley if desired (optional).


Serving: 1bowl (1/3 recipe) | Calories: 489kcal | Carbohydrates: 94.4g | Protein: 13.7g | Fat: 7.2g | Saturated Fat: 1.1g | Sodium: 545mg | Potassium: 1229mg | Fiber: 9g | Sugar: 14.4g | Calcium: 280mg | Iron: 5.9mg

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