Bbq Tofu with Roasted Asparagus and Kale Salad
Ingredients
- extra firm tofu
- 1/4 cup ketchup
- 1 tbsp brown sugar
- dash of salt and pepper
- 1/4 tsp each garlic and onion powders
- and 1 tbsp light soy sauce
- bit of olive or avocado oil and lemon juice
Preparation
Roast lightly oiled and seasoned asparagus at 400 degrees F for 12 to 15 min 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 tbsp brown sugar, dash of salt and pepper, 1/4 tsp each garlic and onion powders, and 1 tbsp light soy sauce
Cook at low simmer for 3 min and turn off heat
Pan fry tofu until browned on a few sides, or roll in cornstarch first before frying for an extra crunch as I did here
Add sauce and toss to coat
Serve with kale thats been de-stemmed and massaged with bit of olive or avocado oil and lemon juice
