Dinner

BBQ Tofu Bowls

Sometimes you just need to eat something healthy. Let’s say you just started a food blog, and you’ve been cramming your gullet with things like Stuffing Topped Mac & Cheese, Waffles Benedict or Pistachio Dessert Waffles (Coming Soon to a Food Blog Near You) for weeks … your body will be begging you for some vegetables. Enter – BBQ Tofu Bowls!

The last few weeks, it has been hard to stay on track because everything is just so damn good! We wanted to start our blog off with a bang, including some of our favorite recipes. But those high fat, high sugar, high get-in-my-mouth-right-now foods aren’t for every day. We absolutely enjoy a good cheat meal in this house and look forward to savoring those extra scrumptious, extra bad for you, extra delicious foods, but eating like that is not sustainable for long stretches.

Thankfully, Steven Michael has figured out how to make healthy meals just as satisfying as the bad ones. These delicious, veggie filled bowls are a staple in our house. We probably eat them at least two or three times a month because they are quick, easy, healthy AND tasty. They literally check all of the boxes. In fact, when I ran my first half marathon last winter, we had these BBQ Tofu Bowls as my pre-race dinner the night before. They are packed with lean protein, tons of vegetables, and balanced with some sweetness from the BBQ sauce.

This is an easy Brown Sugar BBQ Sauce recipe. If you prefer, you can swap out the one cup of Brown Sugar with one cup of Honey, whatever floats your boat! We actually started this recipe using honey, but sometimes sub the brown sugar to make it completely vegan. We tend to eat a lot of vegan meals as we have a lot of friends who follow a strict animal-free diet, and so our recipes have evolved over the years. Or, if you want a super lazy meal, just grab your favorite store bought BBQ sauce and call it a day. No one is judging you in your own kitchen!

Before you jump into the recipe below, remember to pop over to our blog on Perfectly Textured Tofu for instructions on how to cook your protein. We promise, you won’t be disappointed!

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We’ll see you next Tuesday with a fresh new dish!

BBQ Tofu Bowls - A quick, easy tasty vegan recipe!

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

BBQ Tofu Bowls
 1 Block Extra Firm Tofu
 ½ cup White Rice
 1 ½ cups BBQ Sauce - see ingredients below
 ½ cup Frozen Corn
 14 Brussels Sprouts - halved
 1 cup Petite Carrots - halved
 ½ cup Onion - Small Diced
 2 Cloves Garlic - minced
 1 tbsp Olive Oil
 1 tsp Kosher Salt
 2 tsp Sugar
 1 Crown Broccoli - cut up and steamed
 Scallions for garnish
Brown Sugar BBQ Sauce
 1 cup Ketchup
 1 cup White Vinegar
 2 tbsp Molasses
 1 cup Brown Sugar
 1 tsp Salt
 ½ tsp Black Pepper
 2 tsp Dry Mustard
 1 tsp Paprika
 1 ½ tsp Garlic Powder
 1 ½ tsp Onion Powder

1

Prepare Tofu as described in our previous blog, Perfectly Textured Tofu. *NOTE - The tofu needs to freeze solid, so account for that extra time.

2

Preheat oven to 425 degrees.

3

Cut the Brussels Sprout and Carrots in half, chop the onion into a small dice, and mince the garlic. Put all of these into a bowl with the Olive Oil, Salt and Sugar and mix.

4

Put the mixture onto a sheet pan and bake at 425 degrees for 25 minutes.

5

While the veggies are roasting, put your broccoli on to steam, cook the frozen corn on the stovetop, and cook the rice per the instructions on the box.

6

Make the BBQ sauce by adding all sauce ingredients into a sauce pan and whisking them together over medium heat.

*TIP - If you want to make this an even faster meal, you can use any store bought BBQ sauce.

7

Simmer the BBQ Sauce for 10-15 minutes.

8

Separate 1 1/2 cups of BBQ sauce into a small sauce pan. Mix cooked Tofu in and heat on low until ready to serve. Put the remaining BBQ sauce aside to use as a drizzle.

9

When all veggies and rice are cooked, build your bowls. Start with rice, then add broccoli and roasted veggies followed by the BBQ Tofu. If you like, you can add extra BBQ sauce on top, garnish with chopped scallions and serve.

Ingredients

BBQ Tofu Bowls
 1 Block Extra Firm Tofu
 ½ cup White Rice
 1 ½ cups BBQ Sauce - see ingredients below
 ½ cup Frozen Corn
 14 Brussels Sprouts - halved
 1 cup Petite Carrots - halved
 ½ cup Onion - Small Diced
 2 Cloves Garlic - minced
 1 tbsp Olive Oil
 1 tsp Kosher Salt
 2 tsp Sugar
 1 Crown Broccoli - cut up and steamed
 Scallions for garnish
Brown Sugar BBQ Sauce
 1 cup Ketchup
 1 cup White Vinegar
 2 tbsp Molasses
 1 cup Brown Sugar
 1 tsp Salt
 ½ tsp Black Pepper
 2 tsp Dry Mustard
 1 tsp Paprika
 1 ½ tsp Garlic Powder
 1 ½ tsp Onion Powder

Directions

1

Prepare Tofu as described in our previous blog, Perfectly Textured Tofu. *NOTE - The tofu needs to freeze solid, so account for that extra time.

2

Preheat oven to 425 degrees.

3

Cut the Brussels Sprout and Carrots in half, chop the onion into a small dice, and mince the garlic. Put all of these into a bowl with the Olive Oil, Salt and Sugar and mix.

4

Put the mixture onto a sheet pan and bake at 425 degrees for 25 minutes.

5

While the veggies are roasting, put your broccoli on to steam, cook the frozen corn on the stovetop, and cook the rice per the instructions on the box.

6

Make the BBQ sauce by adding all sauce ingredients into a sauce pan and whisking them together over medium heat.

*TIP - If you want to make this an even faster meal, you can use any store bought BBQ sauce.

7

Simmer the BBQ Sauce for 10-15 minutes.

8

Separate 1 1/2 cups of BBQ sauce into a small sauce pan. Mix cooked Tofu in and heat on low until ready to serve. Put the remaining BBQ sauce aside to use as a drizzle.

9

When all veggies and rice are cooked, build your bowls. Start with rice, then add broccoli and roasted veggies followed by the BBQ Tofu. If you like, you can add extra BBQ sauce on top, garnish with chopped scallions and serve.

BBQ Tofu Rice Bowls

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