Recipe: BBQ Tofu Salad Bowls

Recipe: BBQ Tofu Salad Bowls

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Kelli Foster
Apr 4, 2018
(Image credit: Joe Lingeman)

On the nights I'm craving a wholesome salad for dinner, I ditch the lettuce altogether and start with a couple of sheet pans because this salad is built around roasted broccoli, sweet potatoes, and hearty chunks of BBQ-slicked tofu. Add a scoop of brown rice or leftover grains, some black beans, and a drizzle of yogurt ranch dressing, and you've got a totally satisfying warm salad bowl that will leave you completely satisfied and crossing your fingers for leftovers.

(Image credit: Joe Lingeman)

Make It a Sheet Pan Salad

I've long been a fan of sheet pan suppers, and now that includes this sheet pan salad bowl. It relies on our recipe for sheet pan BBQ tofu, where chunks of tofu are coated with a spiced, smoky dry rub and cooked until lightly browned and crisp all over, before they're tossed with a blanket of sticky-sweet BBQ sauce.

Since roasted vegetables like sweet potatoes and broccoli are natural partners to BBQ and the oven is already hot, all it takes is another baking sheet and a little chopping to build this hearty, flavorful salad bowl.

Get the technique: Sheet Pan BBQ Tofu

BBQ Tofu Salad Bowls

Serves 4

  • 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:
  • 14 to 16 ounces

    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

Make the dressing:

Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.

Make the bowls:

Wrap the block of tofu in a few layers of paper towels, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while the oven preheats. Tear the tofu into bite-sized pieces.

Arrange 2 racks to divide the oven into thirds and heat 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, 1/4 teaspoon of the pepper, and smoked paprika in a medium bowl and stir to combine. 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 1/4 teaspoon pepper, and toss to coat. Spread into an even layer.

Roast the tofu and vegetables for 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.

Drizzle the tofu with the barbecue sauce and toss to combine. Divide the rice and black beans between 4 serving bowls. Top with the tofu, sweet potato, and broccoli. Drizzle with the dressing and garnish with the cilantro. Serve warm.

Recipe Notes

Make ahead: The dressing can be made up to 1 day in advance and stored in a covered container in the refrigerator. Rewhisk before using.

Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator.

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