BBQ Tofu Rice Bowls

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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