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    Home » Recipes » Tofu Dinner Ideas

    Vegan BBQ tofu bowl with mashed potatoes

    Nov 12, 2020 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    bbq tofu bowl with mashed potatoes and kale
    bbq tofu bowl with mashed potatoes and kale
    image collage showing a baking pan of BBQ sauce filling with tofu and more BBQ sauce
    glass baking pan of sticky BBQ tofu on a marble table

    This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.

    Sticky baked bbq tofu is the star of this flavor-packed vegan BBQ tofu bowl with creamy mashed potatoes and lemony kale. It's an easy, crowd-pleasy plant-based meal!

    bbq tofu bowl with mashed potatoes and kale

    I first taught this BBQ tofu bowl recipe at a cooking class years ago, and I'm so excited to partner with EZ Tofu Press to bring that recipe to the blog for you today!

    This tofu is seriously addictive, and it's a dream paired up with lemony kale and decadent mashed potatoes. I've got some variation ideas for you below, so feel free to mix up your bowl layers to suit your own tastes!

    Jump to:
    • Making the tofu
    • Mash those potatoes
    • Preparing the kale
    • Veggie variations
    • How to serve and store
    • BBQ tofu bowl recipe

    BBQ tofu bowl ingredients in glass bowls on a marble table

    Making the tofu

    The BBQ tofu in this recipe is the sticky BBQ tofu that I've been making for years. It's easy to make and uses my twice-baked method for a super firm texture and deep flavor.

    Start by pressing your tofu. I always press my tofu with the EZ Tofu Press. The EZ Tofu Press gets an average of ½ cup of water out of your tofu.

    pressing tofu in the EZ Tofu Press

    Getting out that much water not only firms the tofu up, but it makes that block thirsty for sauce, so it will soak up the BBQ sauce like a sponge.

    image collage showing cubed tofu tossed with BBQ sauce and ready for round one of baking

    Line a baking sheet, then toss your tofu pieces with BBQ sauce. Bake them for 20 minutes.

    Then, smother them in BBQ sauce and bake again.

    image collage of the BBQ sauce in the pan and then adding the tofu cubes

    The result is super-firm, sticky-sweet, addictive BBQ tofu. It's a dream in this bowl. Just look at this pan of tofu!

    glass baking pan of sticky BBQ tofu on a marble table

    Mash those potatoes

    Creamy, whipped mashed potatoes are the base for this cozy BBQ tofu bowl. They're such a nice contrast to that sweet-smoky-spicy sauce!

    These mashed potatoes are super simple, and my family loves them! Start by boiling and draining cubed potatoes.

    Then, mash and whip them up with vegan butter and vegan milk until they're nice and creamy. I like to start mashing with a potato masher, then get in there with a fork to whip the potatoes to fluffy perfection.

    image collage showing mashed potato ingredients and mashing and whipping the potatoes

    Season with salt and pepper, to taste, and you're ready to rock.

    The key with these potatoes is to choose thin-skinned potatoes. We are not peeling, so russet potatoes will not work in this recipe. The thick skins will take away too much of the creamy texture.

    Preparing the kale

    For your veggie, I'm keeping things super simple with bright, lemony massaged kale. It pairs up with the rich potatoes and BBQ tofu like a dream!

    image collage showing the kale before and after massaging

    To make it, just wash your kale and let it dry in a colander. It's important that you let the kale dry for a bit. If the leaves have too much water on them, the water will dilute the dressing ingredients, leaving your kale bland.

    Once it's dry, stem your kale and tear it into bite-sized pieces. Stems don't soften well with massaging, so I recommend being thorough here.

    Now, just dress the kale with olive oil, lemon juice, and salt and massage away with clean hands. Your kale is ready when it turns a vibrant, bright green, like in the photo above.

    Veggie variations

    If kale isn't your thing, no worries! Here are some veggie alternatives that are just as lovely in this BBQ tofu bowl:

    • steamed broccoli 
    • pan fried collard greens  
    • slow cooked collard greens
    • shredded romaine lettuce

    Not feeling mashed potatoes? No problem! Serve your tofu and veggies over:

    • rice, quinoa, or your favorite cooked whole grain
    • cheese grits or plain grits
    • salad greens

    How to serve and store

    To serve, just pile everything into your bowls, and dive in! I like to top this with some chopped green onion, if I have any in the house. It adds a nice crunch and even more umami punch.

    You can store leftovers all together or separately. You can also freeze these bowls in a freezer-safe container. Your BBQ tofu bowls will keep for three to four days in the fridge or around six months in the freezer.

    To reheat refrigerated leftovers, just pop them into the microwave for a minute or two until they heat through. It's fine if the kale heats up.

    For frozen leftovers, thaw them overnight in the fridge, then reheat in the microwave. Stir before serving.

    bbq tofu bowl with mashed potatoes and kale

    BBQ tofu bowl recipe

    Sticky baked bbq tofu is the star of this flavor-packed vegan BBQ tofu bowl with creamy mashed potatoes and lemony kale. It's an easy, crowd-pleasy plant-based meal!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: bbq tofu bowl
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 4 servings
    Calories: 516kcal
    Author: Becky Striepe

    Ingredients

    For the tofu

    • 1 block extra firm tofu - pressed and cut into ½" cubes
    • 1 ½ cups vegan BBQ sauce - plus extra for brushing (An 18-ounce bottle will do it.)

    For the mashed potatoes

    • 4 cups chopped yellow potatoes - ½" pieces, about 3 medium potatoes
    • 2 tablespoons vegan butter
    • ⅓ cup vegan milk - I prefer soy or oat, but any type will work here.
    • salt and black pepper - to taste

    For the kale

    • 4 cups loosely-packed kale - stemmed and torn into bite-sized pieces
    • 1 teaspoon olive oil
    • ¼ cup lemon juice
    • ¼ teaspoon sea salt

    Instructions

    Make the BBQ tofu

    • Preheat the oven to 425F.
    • In a large bowl, toss the tofu with a few tablespoons of BBQ sauce. Arrange the tofu on a baking sheet lined with parchment paper, then bake for 20 minutes. Set aside, and don’t turn off the oven yet.
    • Pour ½ cup of BBQ sauce into the bottom of an 8×8" glass baking pan, and shake the pan to spread the sauce out evenly. Arrange the baked tofu cubes on top, then top off with the rest of the sauce, shaking again to distribute the sauce. Bake for 30 more minutes.

    Make the mashed potatoes

    • While the tofu bakes, add the potatoes to a large pot with enough water to cover. Bring to a boil, and simmer for 15-20 minutes, until the potatoes are fork tender.
    • Drain the potatoes and transfer them to a large bowl. Add the butter and vegan milk, and mash until you get a creamy consistency. Add more vegan milk, 1-2 tablespoons at a time, if they're not creamy enough for you. Season with salt and pepper to taste.

    Make the kale

    • In a large bowl, combine the kale, olive oil, lemon juice, and salt. With clean hands, massage the kale until it turns bright green.

    Assemble the BBQ tofu bowls

    • Divide the mashed potatoes between 4 bowls. Top each bowl with the massaged kale and the tofu. Serve with any extra BBQ sauce from the pan on the side, so folks can sauce their bowls to their liking.

    Equipment

    • EZ Tofu Press

    Video

    Notes

    While the tofu bakes, you have plenty of time to make the mashed potatoes and kale.
    If kale isn't your thing, feel free to substitute other green veggies! Steamed broccoli is great in this bowl, as are pan fried collard greens or slow cooked collard greens.

    Nutrition

    Nutrition Facts
    BBQ tofu bowl recipe
    Amount per Serving
    Calories
    516
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    2
    g
    10
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    4
    g
    Sodium
     
    1418
    mg
    59
    %
    Potassium
     
    1675
    mg
    48
    %
    Carbohydrates
     
    92
    g
    31
    %
    Fiber
     
    9
    g
    36
    %
    Sugar
     
    40
    g
    44
    %
    Protein
     
    16
    g
    32
    %
    Vitamin A
     
    7016
    IU
    140
    %
    Vitamin C
     
    117
    mg
    142
    %
    Calcium
     
    293
    mg
    29
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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