BBQ Baked Tofu Rainbow Bowls
To make tofu that’s flavorful, crispy on the outside and tender on the inside, and nutritious, I simply cube organic firm tofu. I pat it dry and bake it on a cookie sheet with cooking spray until golden brown. This time I added flavor with BBQ sauce – other times I use teriyaki or soy sauce.
I know health concerns surrounding phytoestrogen in soy have been circulating in recent years. Here is a great read debunking that myth, written by a medical doctor. My personal take is that since the majority of soy is GMO, it’s a good idea to buy organic tofu. Second, soy (along with vegetables and rice) is one of the main staples of the people living in Okinawa, Japan, where women live longer than anywhere else on earth. Okinawans have extremely low rates of cancer and other diseases prevalent in the US. (1) So… I’ll have what she’s having.
(1) Okinawa Centenarian Study
BBQ Baked Tofu Rainbow Bowlsprinter friendly recipe
- 1 lb. extra firm organic tofu, cubed
- favorite BBQ sauce
- 2 cups cooked quinoa
- 2 sweet potatoes, sliced and roasted*
- 2 avocados, cubed
- 1 1/2 cups cherry tomatoes, halved
- 1/4 purple cabbage, shredded or sliced
- 1 bunch Tuscan kale, roasted in olive oil or sautéed*
- favorite fresh greens or herbs such as cilantro
- Ranch or tahini dressing (optional)
- Preheat oven to 375 degrees F. Pat tofu cubes with a paper towels to remove some liquid. Place on a cookie sheet coated with cooking spray. Spray lightly with cooking spray. Bake until golden brown, about 35 minutes, turning halfway through. Pour BBQ sauce over the tofu and toss to coat. You don’t need to measure, just use enough to coat the tofu. Bake an additional 5 minutes.
- Pile tofu, quinoa, and veggies in bowls, creating a rainbow of foods. Dress with a little extra virgin olive oil and sea salt, or favorite creamy salad dressing like Ranch, if desired. Enjoy!
Yield: Serves 4
Prep Time: 5 mins.
Cook time: 5 mins.
Total time: 10 mins.
Tags: healthy, vegetarian, vegan, rainbow bowls, salad