⅓cupvegan milkI prefer soy or oat, but any type will work here.
salt and black pepperto taste
For the kale
4cupsloosely-packed kalestemmed and torn into bite-sized pieces
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.
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.
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Course Main Course
Keyword bbq tofu bowl
BBQ tofu bowl recipe from Glue & Glitter, https://www.glueandglitter.com/vegan-bbq-tofu-bowl/