These BBQ tofu bowls are a delicious and wholesome way to power your day. Featuring seared BBQ tofu with a perfect smoky glaze, crisp kale coleslaw, fluffy couscous, and crunchy toasted chickpeas for extra texture. Tangy bread and butter pickles add a punch of sweetness, all tied together with a bright, zesty honey mustard vinaigrette. Packed with flavor, plant-based protein, and vibrant colors in every bite.
My family is decidedly not vegetarian. I personally love both vegetarian meals and meat dishes (and really pretty much all food :)). The rest of the family though pretty much doesn’t consider it dinner if there isn’t meat. Tofu is the exception though. We all love it and it is substantial enough that everyone feels satisfied. This bbq tofu bowl is a southern take on tofu with a healthy twist. I thoroughly enjoyed this bowl. Hope you like it too!
Check out my other tasty vegetarian recipes here.
BBQ Tofu Bowls
Ingredients
For the tofu:
- 2 blocks firm tofu
- 1/2 cup bbq sauce more as needed
- 1/4 cup apple cider vinegar
- oil for frying
- salt to taste
For the kale slaw:
- 3 cups shredded kale I used lacto kale b/c it is a bit easier to chew
- 2 cups coleslaw mix
- some of the vinaigrette for tossing
For the crispy chickpeas:
- 1 can chickpeas drained, rinsed and dried
- 2 tbsp olive oil
- salt and any other spices/seasonings you like I used garlic powder and smoked paprika
For the dressing:
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp mayo
- 1 tbsp dijon or whole grain mustard
- 1 tbsp honey more or less to your taste
- salt and pepper to taste
For serving:
- prepared couscous I used a box of garlic herb couscous
- bread and butter pickles
- extra dressing and bbq sauce for topping if you like
Instructions
- Clean and shred the kale and combine with the coleslaw mix. Combine all the dressing ingredients and mix well and season with salt and pepper. Mix a little of the dressing into the kale mix and massage with your hands to soften it and get it well coated. Taste it and add more dressing and salt if needed.
- Cut the tofu in 1/2 inch thick slices and dry on paper towels so it can absorb the bbq sauce. Place in a sheet try or baking dish. Combine the bbq sauce and vinegar and brush over the tofu slices so they are all coated. Sprinkle with salt if desired. Allow to sit for 15-30 minutes. Heat a non stick skillet over medium and add a tbsp or two of oil. Fry the tofu until seared and caramelizing, adding additional bbq sauce left in the pan to caramelize it on.
- Prepare the cous cous according to instructions.
- Heat 2 tbsp of oil in a skillet over medium and add the chickpeas and spices and a sprinkle of salt. Toast the chickpeas, shaking the pan every 30 seconds or so, until they are nicely browned and getting a little crisped on the outside.
- To serve – place some kale coleslaw and couscous in a bowl and top with the chickepeas, tofu, and pickles. Serve with extra dressing and bbq sauce on the side for drizzling.