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BBQ tofu with Swiss chard and beans

Smoky Vegan Barbecue Bowl

A hearty dinner bowl made with BBQ tofu, black-eyed peas, and collard greens, all slathered in homemade BBQ Sauce. Made in just 30 minutes for a delicious vegan and gluten-free weeknight meal.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Marinating Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 4
Calories: 496kcal
Author: Sarah McMinn

Ingredients

Barbecue Bowl

  • 1 cup uncooked brown rice
  • 16 ounces extra firm tofu cut into ½ inch cubes.
  • ¼ cup nutritional yeast
  • 1 (14 oz) can black eye peas or pinto beans
  • 1 bunch collard greens, thinly chopped
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • 1 ¼ cup BBQ Sauce, store bought or homemade
  • ½ cup vegan ranch dressing, store bought or homemade (optional)

Instructions

  • Cut tofu into 1'' cubes and place in a shallow container. Add 1 cup of barbecue sauce and stir to combine, ensuring that the tofu is completely submerged. Allow tofu to marinate for at least 1 hour.
  • Bring the rice, along with 2 cups of water, to a boil. Cover and reduce heat to simmer. Simmer for 40 minutes, until all the water has evaporated. Set aside.
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Remove the tofu from the excess barbecue sauce, saving extra sauce, and transfer to a small bowl. Add nutritional yeast and mix to coat. Place tofu on the baking sheet and bake for 20 minutes. Remove from oven, flip tofu over, top with remaining barbecue sauce, and return to oven for another 10-15 minutes until the tofu is charred on the edges.
  • Meanwhile, heat up the black eye peas, along with about ¼ cup BBQ sauce, in a saucepan over medium heat. In a separate saucepan, saute the collard greens with a little bit of water until slightly soft. Stir in the lemon juice, salt, and pepper.
  • Once the tofu is done, you can assemble the bowls! Start by evenly dividing the rice among 4 bowls. Top with black-eyed peas, BBQ tofu, and steamed collard greens.
  • Top with extra barbecue sauce, vegan ranch, or nutritional yeast to taste (optional).

Notes

 
Serving and Storing - Serve these tofu bowls immediately with avocado, nutritional yeast, and vegan ranch dressing (optional). Leftover bowls can be stored in an airtight container in the refrigerator for up to 2 days. When ready to heat, gently reheat in the microwave or on the stovetop. 
Recipe Tips
  1. Use high-protein extra-firm tofu. This particular tofu does not need to be pressed. If you can only find water-packed tofu, make sure to thoroughly press out the water with a tofu press.  Softer tofu will crumble and not give you the same chewy texture.
  2. Marinade the tofu for at least one hour. However, this tofu is best when they can be marinated overnight. To marinate it, place the tofu in a shallow container or large ziplock bag. Add the marinade, cover, and place in the refrigerator.
Variation - For a low-carb option, consider swapping out the brown rice for cauliflower rice.

Nutrition

Calories: 496kcal | Carbohydrates: 79g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1408mg | Potassium: 693mg | Fiber: 5g | Sugar: 31g | Vitamin A: 4787IU | Vitamin C: 25mg | Calcium: 93mg | Iron: 3mg