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!
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).