BBQ Tofu Quinoa Bowls
These BBQ Tofu Quinoa Bowls are layered with saucy BBQ tofu, quinoa, black beans, corn & cabbage slaw, tomatoes, avocado & vegan ranch!
Equipment
Ingredients
FOR THE TOFU
- 1 15-ounce block high protein tofu drained & cubed - see notes
- 2 tablespoons corn starch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 2 tablespoons avocado oil or sub other neutral oil
- 1/2 cup BBQ sauce
FOR THE SLAW
- 1/4 head purple cabbage chopped
- 1/2 red onion diced
- 1 jalapeño diced
- 1/2 cup corn
- 1/2 bunch cilantro chopped
- 1/2 teaspoon smoked paprika
- salt & pepper to taste
- 1 lime juiced
FOR THE VEGAN RANCH
- 1/4 cup vegan mayo
- 1/4 cup non-dairy yogurt unsweetened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1/4 teaspoon pepper
- 1 tablespoon apple cider vinegar
FOR THE BOWLS
- 1 15-ounce can black beans drained & rinsed
- 1 cup cherry tomatoes halved
- 2 small avocados diced
- cilantro chopped
Instructions
- Add the rinsed quinoa and broth to a pot and bring to a boil. Cover, lower heat and simmer for 20 minutes, or until the liquid is absorbed.
- Combine the slaw ingredients in a bowl and mix to combine. Taste and adjust the seasonings as needed. Place in the fridge until ready to serve.
- Add the vegan ranch ingredients to a bowl and mix to combine. Taste and adjust the seasonings as needed. Place in the fridge until ready to serve.
- Add the cubed tofu to a large bowl and sprinkle with the corn starch and dry seasonings. Toss to coat evenly. Heat the oil in a skillet over medium heat. Add the tofu and spread in an even layer. Cook until browned on 2-3 sides, tossing every few minutes. Once it is browned, lower the heat and pour in the BBQ sauce. Toss until the tofu is coated and the BBQ sauce is heated through.
- To serve, layer each bowl with quinoa, tofu, black beans, slaw, cherry tomatoes and avocado. Drizzle with vegan ranch and sprinkle with cilantro.
Video
Notes
- I used high-protein tofu, so it doesn’t need to be pressed. If you use extra firm tofu, you will need to drain & press it before cubing it.
Nutrition
Calories: 543kcal | Carbohydrates: 60g | Protein: 24g | Fat: 25g