Quick BBQ Tofu Noodle Bowl with Veggies

Set oven to 400F.

Open package of tofu, pour out water, and press tofu to remove as much water as possible.

Cube tofu and place in a container with a pinch of salt and 2 tbsp BBQ sauce.

Spread tofu on a baking tray ensuring pieces are not touching and bake for 20-25 minutes.

While tofu is baking, slice mushrooms and sauté in a pan until slightly browned and water is removed.

Add broccoli florets and 1 tbsp water to the pan, cover, and cook for about 2 minutes until florets turn bright green.

Remove lid and sauté broccoli and mushrooms for a minute, then add 2 tsp soy sauce, a pinch of garlic powder, and 1 tsp garlic chili sauce.

Cook for about 2 minutes to reduce soy sauce and remove from heat.

Cook buckwheat noodles according to package instructions.

Rinse noodles well with cold water to prevent sticking.

Place noodles back in pan and add a splash of soy sauce and juice of 1/2 lime.

Assemble bowls with noodles, baked tofu, sautéed vegetables, and top with avocado, extra lime juice, and sesame seeds as desired.