BBQ Tofu Bowls

We’re back! A month away is a long time and isn’t. It felt so daunting and impossibile getting jobs done, plans laid, and systems set up for our trip, but once we were in it, it flew. Isn’t that just the way? You know, with time? No matter how you fill it, it’s just going to keep flowing its own way, even if you’re sitting still. You might as well be adventurous.

Honestly, our vacation was long enough that it was also “real life”, incorporating work , worry, and busyness that isn’t anticipated here and there. It was also wonderful. We were sorry it had to come to an end, but then again it’s one of the most comforting, coziest feelings getting back to your own bed, isn’t it? And your own kitchen! Even when cooking for ourselves while away, being away from our pantry staples means a slightly modified interpretation of cooking "from scratch", and we end up relying on items like ready made sauces more than we would normally.

This simple, nutritious, and tasty BBQ tofu bowl is so easy and versatile, it's just the right transition back into the swing of things. Baked tofu coated with a flavorful spice rub pairs well with whatever you please. Drizzled (or smothered) with a healthy homemade BBQ sauce brings kicks up a little nourishing heat that is both homey yet festive--I like cooked rice, greens, corn, tomatoes, and beans, and for an easy, treat-y feel that's nutrient-packed, a sprinkling of one of my most favorite-lately products, Brad’s Plantbased kale. I know, including a product in a post about the joys of getting back to true cooking from scratch is a little contradictory, but it’s also a very wholesomely gratifying bridge back to full reality, too.

You don’t need a recipe for this dish, really. That’s the beauty of Buddha bowls! I’m sharing the spice rub and a simple BBQ sauce. Complete according to your mood and fridge! Enjoy! xo

BBQ Tofu Bowls

Approximately 4 servings

For the tofu:
1 16-ounce pack firm or extra firm tofu, pressed, drained and cubed
1 Teaspoon smoked paprika
1 Teaspoon ground cumin
1 Teaspoon chili powder
1 Teaspoon garlic powder
Dash each of sea salt and pepper

For the BBQ sauce:
1 Cup tomato sauce
1 Tablespoon apple cider vinegar
1 Teaspoon tamari
1/2 Teaspoon smoked paprika
1/2 Teaspoon ground cumin
1 Teaspoon chili powder
1/2 Teaspoon mustard powder
1/2 Teaspoon onion powder
1/2 Teaspoon garlic powder
1 Tablespoon maple syrup, optional
Sea salt and pepper to taste

For the bowls:
Cooked rice or other grains
1 can pinto or other beans, drained and rinsed
Chopped prepared vegetables of choice (we love corn, greens, and tomatoes)

Prepare the tofu: Mix the spice rub in a bowl and toss with cubed tofu to coat. Bake at 400 F for roughly 30 min, turning midway through.
Prepare the BBQ sauce: heat all ingredients in a small saucepan. Cook long enough to warm and let the flavors develop.
While the baking the tofu and simmering the sauce, assemble the bowls.