BBQ Tofu with Roasted Asparagus and Kale Salad
Ingredients
- 1 block organic extra firm tofu
- Asparagus
- Kale
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- Dash of salt
- Dash of pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon light soy sauce
- Cornstarch (optional)
- Olive oil or avocado oil
- Lemon juice
Preparation
Roast lightly oiled and seasoned asparagus at 400 degrees F for 12 to 15 minutes until tender.
Press dry a block of organic extra firm tofu and cut into desired shape.
In a small saucepan, combine 1/4 cup ketchup, 1 tablespoon brown sugar, dash of salt and pepper, 1/4 teaspoon each garlic and onion powders, and 1 tablespoon light soy sauce.
Cook the sauce at low simmer for 3 minutes and turn off heat.
Optionally, roll tofu in cornstarch before frying for extra crunch.
Pan fry tofu until browned on a few sides.
Add sauce to tofu and toss to coat.
De-stem and massage kale with a bit of olive or avocado oil and lemon juice.
Serve the BBQ tofu with roasted asparagus and massaged kale.
