BBQ Tofu Bowls
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Looking for a comforting and FILLING recipe that’s packed with protein and fully vegan?? Look no further that these BBQ Tofu Bowls! They’re simple to make and so ridiculously delicious.
I LOVE a good bowl! There’s just something about having a whole meals worth of food crammed into one big bowl that does it for me. They’re always filling, usually healthy, and in this case, SO so delicious!
I published THIS BBQ tofu recipe a few months ago and have been excited to turn it into a full meal ever since then. AND that’s what we are doing today.
For the tofu, you can either bake it or pan fry it. I do both regularly and it’s totally up to your preferences. I think that baking is a little easier but there are often times where I just hate the thought of turning my oven on so I pan fry the tofu instead.
It’s totally up to you though and I have directions for both methods down below!
Since it’s a Friday, I’m going to keep this BRIEF! I hope that you make these BBQ Tofu Bowls soon and that you love them as much as I do. And if you do make them, please pop back over to the blog to let me know how you like them OR snap a quick photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog.
These Tofu Bowls are simple to make, delicious, and so ridiculously filling!
For the tofu:
- 14–16 ounce block of tofu (firm or extra firm is best for this recipe)
- 2 tablespoons of olive oil
- 1/4 cup favorite BBQ sauce
- 2 tablespoons of apple cider vinegar
- 2 cloves of garlic minced
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- Dash of liquid smoke (optional)
For the bowls:
- 1 cup of dried quinoa
- 1 batch of vegan coleslaw
- Optional additional veggies for servings. I love mine with cucumber slices
- Prep your tofu: Follow my directions HERE for how to press tofu and cut it into your desired shapes. I like to cube mine into medium pieces but really anything works! Set side.
- Make the BBQ marinade: Whisk together marinade ingredients (olive oil, bbq sauce, apple cider vinegar, garlic, onion powder, paprika, salt, and liquid smoke) directly in the container that you plan to marinate the tofu in. A plastic baggie, stasher bag, or really any kind of shallow resealable container works well. Add all of the ingredients (minus the tofu) and whisk until fully combined.
- Add tofu: add in your tofu chunks and let marinate for 30 minutes or even overnight. Ideally this will marinate for a good few hours but even just 30 minutes makes a big difference. Save the leftover marinade!
- Bake the tofu: On a large baking try lined with a silicone mat or parchment paper, line up the tofu pieces. Top each pieces with a tiny bit of the marinate (about 1/2 tsp each). Bake at 425 for 20 minutes. Flip the pieces over (option to add a little bit more of the marinade) and bake for an additional 10-15 more minutes.
- Or pan fry: To pan fry the tofu, I suggest using a large non-stick skillet. Heat 1 tablespoon of oil over medium-high heat and add in the tofu. Cook for 15 minutes, flipping every few minutes so it’s cooked on all sides. Option to toss in a few tablespoons of the marinade and cook for 2 additional minutes so that the sauce is thickened and the tofu is fully covered.
- Cook the quinoa: cook your quinoa according to package directions. I like to make mine in the instant pot following THESE directions.
- Make the coleslaw: if you haven’t already done so, make the coleslaw.
- Assemble: Assemble the bowls by evenly dividing the quinoa between 4-5 bowls. Top it with the tofu, evenly divided, as well as the coleslaw and any additional veggies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: stovetop
- Cuisine: American
- Serving Size:
- Calories: 585
- Sugar: 17.7 g
- Sodium: 553.8 mg
- Fat: 27.6 g
- Carbohydrates: 57.4 g
- Protein: 25.3 g
- Cholesterol: 8.6 mg
Keywords: vegan bowls, tofu bowls, bbq tofu bowl