BBQ Tofu Bowls
Ingredients:
For the dressing:
- 1/2 cup plain Greek yogurt
- 1 tablespoon water
- 1 medium scallion, thinly sliced
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
For the bowls:
- 16 oz extra-firm tofu, drained and patted dry
- 1 1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon smoked paprika
- 3 1/2 tablespoons olive oil, divided, plus more for the baking sheet
- 2 medium sweet potatoes (about 1 1/2 pounds total), cut into 1/2-inch-thick half-moons
- 3 cups broccoli florets (about 1 medium head)
- 1/4 cup barbecue sauce
- 1 cup cooked brown rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup chopped fresh cilantro
Directions:
Whisk all the dressing ingredients together in a small bowl until emulsified and well-combined; set aside.
Drain and dry the tofu well in advance. Tear the tofu into bite-sized pieces.
Preheat oven to 400°F. Lightly coat a rimmed baking sheet with olive oil.
Meanwhile, place the sweet paprika, cumin, chili powder, garlic powder, 1/2 teaspoon of the salt, and smoked paprika in a medium bowl. Pour in 1 1/2 tablespoons of the oil and stir to combine. Add the tofu and gently stir to evenly coat. Place the tofu in a single layer on the prepared baking sheet.
Place the sweet potato and broccoli on a separate baking sheet. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with the remaining 1/2 teaspoon salt, and toss to coat. Spread into an even layer.
Roast the tofu and vegetables for 10-15 minutes. Flip the tofu and sweet potatoes, and toss the broccoli. Rotate the baking sheets between racks and from front to back. Roast until the tofu and vegetables are lightly browned, about 15 minutes more (check - our tofu could have used the full baking time, but with both trays in the oven, the veggies needed less time.)
Drizzle the tofu with the barbecue sauce and toss to combine.
Serve either by dividing between bowls or doing a make-your-own. Finish with dressing and cilantro garnish.