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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!
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

Ingredients

BBQ Tofu:

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

Polenta:

  • 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)

Instructions

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.

Polenta:

  • 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).

Nutrition

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