Vegan Barbecue Tofu Vegetable Bowl

Votes: 3
Rating: 4.67
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks,

Vegan Barbecue Tofu Vegetable Bowl

Votes: 3
Rating: 4.67
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks,

Ingredients

  • Tofu Bowl
  • 1 package extra-firm organic tofu
  • 1 pound halved brussels sprouts
  • 1 yam chopped
  • 1 purple sweet potato chopped
  • 1 head cauliflower florets
  • 2 cups cooked quinoa (to serve)
  • 2 tbsp. hemp seeds (to serve)
  • Barbecue Sauce
  • 1/2 cup vegan barbecue sauce
  • 1/2 cup Pacific Foods Organic Vegetable Broth
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1 tbsp. smoked paprika
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper

Instructions

  1. Preheat oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. Press tofu. Wrap tofu in a clean dish towel and place something heavy on top to squeeze out excess moisture.
  3. Cut or tear tofu into bite sized pieces.
  4. Cut up remainder of vegetables: Brussels sprouts, purple sweet potato and yam, and cauliflower.
  5. Whisk together barbecue sauce ingredients in a large bowl: barbecue sauce, vegetable broth, spices, sea salt and pepper. Add tofu and vegetables and stir to coat and cover completely.
  6. Add barbecue tofu and vegetables to lined baking tray in a single layer.
  7. Bake veggies and tofu in the oven for 30-35 minutes, or until crispy.
  8. Remove pan from oven.
  9. Serve barbecue tofu and vegetables with quinoa and a sprinkle of hemp seeds. Enjoy!

Ingredients

  • Tofu Bowl
  • 1 package extra-firm organic tofu
  • 1 pound halved brussels sprouts
  • 1 yam chopped
  • 1 purple sweet potato chopped
  • 1 head cauliflower florets
  • 2 cups cooked quinoa (to serve)
  • 2 tbsp. hemp seeds (to serve)
  • Barbecue Sauce
  • 1/2 cup vegan barbecue sauce
  • 1/2 cup Pacific Foods Organic Vegetable Broth
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1 tbsp. smoked paprika
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper

Instructions

  1. Preheat oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. Press tofu. Wrap tofu in a clean dish towel and place something heavy on top to squeeze out excess moisture.
  3. Cut or tear tofu into bite sized pieces.
  4. Cut up remainder of vegetables: Brussels sprouts, purple sweet potato and yam, and cauliflower.
  5. Whisk together barbecue sauce ingredients in a large bowl: barbecue sauce, vegetable broth, spices, sea salt and pepper. Add tofu and vegetables and stir to coat and cover completely.
  6. Add barbecue tofu and vegetables to lined baking tray in a single layer.
  7. Bake veggies and tofu in the oven for 30-35 minutes, or until crispy.
  8. Remove pan from oven.
  9. Serve barbecue tofu and vegetables with quinoa and a sprinkle of hemp seeds. Enjoy!