Memorial Day is a week away, where did the time go? While Memorial Day is usually the unofficial start to summer it isn’t feeling like it this year. Even with our stay at home order being lifted today I know things won’t be the same. There won’t be big picnics, cookouts, and get togethers with friends and family. Those that usually go camping won’t be. Trying to keep things as “normal” as possible means there will still be grilling there might not be the HUGE spread we’re use to with lots of fun with those we love.
Still making sure we get our BBQ fix with BBQ Tofu Bowls! Customizable bowls with everything you love from your summertime cookouts or grilling in plant-based form and in a bowl because right now I eat everything in a bowl. Yes everything! I think the family is on board with bowl life, well except for my husband but that’s another story.
My husband isn’t the biggest fan of tofu and he goes for seconds when it comes to this crispy BBQ Tofu!
I created the recipe with what I put in my bowl when I made it to photograph but again it’s completely customizable. My husband added corn to his while I didn’t on this night. If I added corn I would highly recommend adding Chili Lime Butter! I did link to it in the recipe below because I added it to my sweet potatoes. It’s a summertime staple for corn on the cob, I make a batch and store it in the fridge for a couple weeks. Since I wasn’t adding corn to my bowl I had to add it to my sweet potatoes! Coleslaw is a must when it comes to bbq so I added that. Just a simple (vegan) mayo, vinegar, pinch of sugar, spicy mustard, salt, and pepper one I don’t measure and just throw together. I have a recipe for another one up here but you can use your favorite. I’m also loving a vinegar coleslaw lately with red peppers but my husband likes the standard more so I happened to make that.
Always more BBQ sauce on top! This time I was craving a mustard bbq so I used that.
If you liked baked beans you can add those, any other roasted veggies, potato chips, potato salad, french fries, any staples you have when it comes to bbq or grilling. Even pickles which I didn’t happen to have or I probably would have added those. I’d just probably keep the watermelon, cherries, or jello salad separate when it comes to this bowl and enjoy it separately.
If you want to grill your tofu that’s an option I just would wait to cut it into chunks and just do the 2 larger pieces on the grill, cutting it after. I like mine crispy and find cutting it gets it crispier than if I cook it and than cut it. Although I plan on cooking it on the grill this weekend.
What is Memorial Day looking like for you this year? What are some BBQ or staple foods you enjoy Memorial Day that you’re looking forward to?
My family is definitely looking forward to some s’mores!
Today is Monday, aka Meatless Monday. With many people home right now I hope you consider linking up Deborah and me below or sharing what you you’re making for Meatless Monday or just drop what’s happening in your kitchen below.
BBQ Tofu Bowls
A plant-based version of everything you love at your summer bbq in a bowl. BBQ Tofu combine with your favorite coleslaw, potatoes, corn, beans whatever YOU want! I've added in what I happened to put in my bowl this time, my husband added corn and the kids made their own combos. I always add extra BBQ sauce on top too, this time a mustard bbq.
BBQ sauce for topping, optional(The New Primal Mustard BBQ)
Drain tofu then cut in half width wise (so it's about 1" thick) and press tofu between paper towels (or bread towel).
Lay paper towels down on a plate or cutting board. Place tofu on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with a cast iron skillet, or something heavy. Let sit for about 20 minutes while preparing the bbq seasoning.
In a bowl combine all the spices to make the BBQ Seasoning Mix.
Preheat oven to 425F, or you can also use an air fryer (12-15 minutes at 375F in the air fryer).
Peel the sweet potatoes and chop into roughly 1" pieces, you can make into fries or other sizes I was trying to create this so the tofu and potatoes had similar bake times and temps. If making other sizes I will usually use the air fryer for one or both instead of the oven.
Toss potatoes with a little avocado, or olive, oil or spray with avocado oil spray and spread on to a rimmed baking sheet.
Cut pressed tofu into cubes, here I cut them into 20 pieces per slice of tofu, 40 pieces total.
Toss tofu pieces in the BBQ Seasoning Mix to coat.
Spread tofu on a non stick rimmed baking sheet or one lined with parchment paper or sprayed with non stick spray.
Bake sweet potatoes and tofu for 25-30 minutes, tossing half way through.
While the potatoes and tofu are baking prepare coleslaw or any other items you may want to add to your bowl.
When tofu is crispy and potatoes are tender remove from the oven.
I like to toss my sweet potatoes with Chili Lime Butter, a summertime corn on the cob staple but since I didn't add corn I added it to the sweet potatoes.