I’m not sure if it’s my southern roots, but I love the taste of BBQ sauce. All of those different ingredients blend into something finger licking good. For this Oven Baked BBQ Tofu over Kale Salad you can certainly make your own BBQ sauce, but I’ve taken the easier route by using a store bought sauce. And yes there are a few healthier/organic brands out there if you prefer.

Now, I don’t know about you, but when I eat Tofu, I prefer it to be firm and kind of crispy. And what’s great about this recipe is that even though the Tofu is baked in the oven,  it’s still kind of crispy. I’ve paired the BBQ Tofu with fresh Corn that I boiled and cut off the cob(I grill in the warmer months), Avocado and a Kale Salad that I like to make often. There are so many possibilities.

I’ve also served this tofu with veggies for a sunday meal or on top of a Vegetarian Ranch Cobb Salad which is good as well. Make this Oven Baked BBQ Tofu over Kale Salad your own!

 

 

Recipe: Serves 2

Ingredients:

1 – 14 oz packed of Extra Firm Organic Tofu (that has been pressed to release the excess moisture) (Cube into 1 inch or so squares after the tofu has been pressed)

1/2 cup of your favorite BBQ sauce ( I prefer a Hickory Smoked or Brown Sugar flavor)

Vegetable or Olive Oil Spray

 

1 ear of Corn (shucked and cleaned)

 

Ingredients for the Kale Salad:

4 – 5 cups of Kale (hard stems removed, washed and cut into bite size pieces)

1/4 cup of Carrots (shredded)

1/2 – 1 Avocado (diced)

1 tablespoon of Mayonnaise or Vegan Mayonnaise

2 – 3 tablespoons Nutritional Yeast (or more if you like it “cheesier”) (can substitute with Parmesan Cheese if you prefer)

1 teaspoon of Garlic (minced)

1/2 tablespoon of Dijon Mustard

3/4 teaspoon of Smoked Paprika

1 teaspoon of Pure Grade A Maple Syrup (optional)

A very thorough drizzle of Olive Oil

Salt and Pepper to taste

 

 

Instructions:

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and give it a good spray of oil. Place tofu onto baking sheet evenly and give them a spray with the oil as well. Feel free to sprinkle them with a little salt and pepper if you’d like. Bake them for 15 minutes on the middle rack in the oven. Pull sheet out of oven and carefully flip each piece of tofu over using a set of tongs. This is why the oil is necessary, so that they don’t stick to the foil. Place them back into the oven and bake for an additional 15 minutes.

In a large pot, fill half way with water and boil corn for about 10 minutes. Once done remove corn and carefully cut corn in strips off the cob. Place in a small bowl and set to the side.

After the tofu is golden in color, carefully place them into a medium bowl with your BBQ and gently give them a stir to ensure all pieces are coated with sauce. Then place tofu back on to baking sheet evenly. Bake for 5 – 10 minutes more and then place them under your broiler setting for 2 -3 minutes. This step is not a must but I like to do this to get a slight char on them like I cooked them on the grill. Watch them closely because you don’t want to burn them. Remove from oven and set to the side to cool a little.

To make the salad, I usually do this all in one big bowl. I place the kale and carrots in first and then give it a good drizzle with olive oil. Then sprinkle with nutritional yeast, smoked paprika, and garlic. Also add in syrup, mayo and dijon mustard. Then mix all the ingredients together using a big spoon or a clean hand(this is more thorough 🙂 ). Taste and add salt and pepper to taste.

In two bowls, place some of the salad mixture. Top with corn, avocado and then the BBQ Tofu. Serve and enjoy!

 

 

If you like this salad, then you may want to give my Kale Pasta Salad a try!