Enjoy a cookout in the comfort of your own home with these delicious BBQ tofu bowls. These balanced bowls can easily be customized to use what you have on hand! This recipe is gluten-free, vegan and great for meal prep.
Spring is here and with spring comes the promise of all things barbecue. Today I’m focusing on one of the BEST ways to enjoy barbecue as a vegetarian:
BBQ Tofu Bowls!
This recipe is not only delicious and easy to make, it’s also nutritionally balanced.
If you like my BBQ tofu sandwich recipe, then you’ll sure to love this bowl!
These bowls are made with more than just marinated and sauteed BBQ tofu bites. You’ll also love the homemade coleslaw which is perfectly creamy and a little bit zesty.
We’ll also add quinoa and garlic sauteed kale for a well-rounded meal.
This recipe is perfect for when you’re craving that picnic/cookout flavor but don’t want to spend hours in the kitchen.
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How to make BBQ tofu
The way to get really delicious tofu is by marinating it. This marinade is really simple but adds a lot to the recipe.
All you need is your favorite sweet BBQ sauce, vegetable broth, hot sauce (optional) and apple cider vinegar.
If you prefer vinegar or mustard based sauces (or any sauce that isn’t “sweet”), you’ll want to replace the apple cider vinegar with vegetable broth.
The tofu takes on the flavor of the sauce. Check out my vegan sweet & spicy BBQ sauce if you’re looking to make your own.
Marinade the tofu for at least 30 minutes and up to 24 hours.
Heat a cast iron over medium high heat. Add olive oil (substitute with canola or peanut oil as desired).
Once hot, add the cubes of tofu without the marinade. Don’t add the tofu until the pan is completely hot or it might stick. A regular skillet can also be used for this.
Saute over medium-high heat until golden brown on one side, about 2-3 minutes. Flip and repeat on all sides.
Enjoy immediately for the best texture.
Customization ideas
All parts of this bowl are interchangeable with your cookout favorites.
Tofu: This can be replaced with tempeh. You can also add baked beans if you’re looking for a quicker source of protein.
Kale: Try sauteing mustard greens or collard greens for a different flavor. Sauteed spinach can also be used, but do note that it will be done cooking much more quickly than hearty greens like kale.
Quinoa: Choose your favorite grain, such as white or brown rice, pearl barley or even vegan macaroni and cheese!
Coleslaw: For a mayo-free coleslaw, try my spicy mustard slaw or vegan tahini coleslaw. You might even like adding plain sauteed cabbage.
Sprinkle in toasted pumpkin seeds for a little extra crunch and flavor. Don’t forget to add a little extra BBQ sauce on top!
Are you ready to enjoy your indoor BBQ?
If you’re looking for more southern favorites, you might like my vegan cornbread muffins, vegan biscuits and sausage gravy, or my southern style vegan banana pudding.
More of my favorite weeknight dinners:
- Sweet Potato Black Bean Burgers
- One Pot Chili Mac
- Vegetarian Tempeh Bolognese
- Vegetarian Lentil Tacos
- Black Bean Quinoa Casserole
Enjoy!
BBQ Tofu Bowls
Ingredients
BBQ Tofu
- 1 block (14 ounces) extra firm tofu
- 1/2 cup sweet barbecue sauce of choice plus more for topping
- 1/4 cup apple cider vinegar
- 1/4 cup water or vegetable broth
- 1 teaspoon hot sauce optional
- 1 tablespoon neutral oil
Creamy Coleslaw
- 2 cups shredded cabbage or coleslaw mix
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon stone ground mustard
- 2 teaspoons sugar
- 1 teaspoon hot sauce optional
- 1/4 teaspoon coarse salt
Bowl Assembly
- 1 bunch lacinato or curly kale
- 2 teaspoons olive oil
- 3 cloves garlic minced
- 1/4 cup raw pumpkin seeds
- 2 cups cooked quinoa
Instructions
BBQ Tofu
- Press the tofu for 10 minutes. To do this, use a tofu press or place tofu between two plates. Weigh down the top plate with a bag of beans or a can.
- After pressing, cut tofu into one inch cubes. Place the cubes in a shallow dish or plastic bag for marinating.
- Stir together the marinade ingredients in a small bowl: BBQ sauce, apple cider vinegar, water, hot sauce. Coat the tofu in the marinade. Let marinate for at least 30 minutes and up to 24 hours.
- Heat a cast iron or non-stick skillet over medium high heat. Add one tablespoon neutral oil. Once hot, add the tofu (don't add the marinade). Saute each side for 2-3 minutes, or until browned and crispy.
- In a small bowl, mix together coleslaw ingredients: mayo, apple cider vinegar, mustard, sugar, salt and optional hot sauce. Drizzle on top of shredded cabbage. Stir to combine.
- Remove stems from the kale and tear leaves into bite-size pieces. Heat two teaspoons olive oil in a large pan over medium high heat (I usually use my cast iron pan that the tofu is cooked in). Once hot, add the kale, minced garlic and pumpkin seeds. Saute until kale is wilted, about 3-4 minutes.
- To make one bowl: Add 1/4 of the tofu (3-4 pieces), 1/2 cup quinoa, 1/2 cup coleslaw, and 1/4 of the kale. Enjoy drizzled with extra BBQ sauce!
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