Vegan Recipe: Baked BBQ Tofu Bowl

vegan recipe undiscovered kitchen artisanal goods

This easy vegan recipe features a delicious sweet BBQ sauce and lots of crisp, crunchy vegetables. Try it out this summer!

When I tasted Kyvan’s Honey Apple BBQ sauce, I immediately thought of the Japanese curry I ate growing up. Apple and honey have been a strong combination since the American health craze for “honegar,” a combination of honey and apple cider vinegar. When Indian curries came to Japan through the British, the “honegar” trend found its way into the recipes and one of Japan’s most widely consumed national dishes was born. In this recipe, a hint of curry powder adds some savory dimension to Kyvan’s sweet, fresh sauce. Crisp oven-roasted veggies, crunchy red cabbage, and spiralized carrot “noodles” keep this colorful dish light and refreshing for those hot summer nights. This is definitely a vegan recipe that will please non-vegans as well!

Ingredients

Serves 2.

  • ½ block (7oz) extra firm tofu
  • ¼ cup Kyvan’s Honey Apple BBQ sauce
  • ¼ tsp. Curry powder
  • 1 clove garlic, minced
  • 1 Tbsp. olive oil, or other vegetable oil
  • 1 cup red cabbage, finely chopped
  • 1 head broccoli, in florets
  • 2 medium carrots, spiralized or julienned 
  • 1 Tbsp. soy sauce
  • Pinch chili powder
  • Sesame seeds (optional)
  • Salt and pepper to taste

Drain and press the tofu to get as much moisture as possible out—this helps it absorb the marinade. Chop into ½ inch cubes. Combine the BBQ sauce, curry powder, and garlic in a medium mixing bowl. Toss the tofu cubes in the sauce mixture until all pieces are well coated. Cover and let sit in the fridge for 1 hour.

When tofu is almost done marinating, preheat oven to 400 degrees. In a large mixing bowl, toss broccoli florets in olive oil until sparingly coated. Season with salt, pepper, and chili powder. On a large baking sheet, arrange broccoli and marinated tofu in separate areas. Bake for 15 minutes, or until lightly browned and crispy.

In a large mixing bowl, toss broccoli, tofu, red cabbage, soy sauce, and sesame seeds. Serve hot or chilled, and garnish with more sesame seeds.

Check out some of our other vegan recipes below:

No Egg Pasta Dough

Grandma’s Famous Polish Potato Pancakes

Did you try this recipe yourself? Comment here or share your photos on Instagram and tag with #DiscoverUndiscovered and we’ll repost your dish!

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *