Barbecue Tofu Bowl with Slaw and Quinoa
Ingredients
Tofu
- 1 block tofu
- 3 tablespoons arrowroot starch or cornstarch
- salt and pepper to taste
- 1 tablespoon soy sauce or aminos
Sauce
- 1/2 cup tomato paste
- 1 teaspoon lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons coconut sugar
- 1 tablespoon soy sauce or aminos
- 1/2 teaspoon hot sauce (optional)
- 1 teaspoon garlic powder
- salt and pepper to taste
Slaw
- 2 cups shredded cabbage
- 1/2 cup vegan yogurt
- juice from 1/2 lemon
- salt and pepper to taste
- 1/2 teaspoon maple syrup
- 2 tablespoons minced garlic
Base
- Cooked quinoa or grain of choice
Preparation
Preheat oven to 425 degrees.
Toss tofu in oil, starch, soy sauce and salt and pepper. Place tofu on a lined sheet pan and roast for 30 minutes.
While tofu is cooking, make the sauce. Whisk together all sauce ingredients and add to a saucepan. Bring to a simmer and cook for 10-15 minutes stirring occasionally.
Mix tofu with barbecue sauce.
Make the slaw sauce by mixing together yogurt and the four following ingredients. Pour sauce over cabbage and mix together.
Make bowls with tofu, slaw and grain.
