BBQ Tofu with Roasted Asparagus and Kale Salad
Ingredients
- 1 block organic extra firm tofu
- Asparagus
- 1/4 cup ketchup
- 1 tbsp brown sugar
- Dash of salt and pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp light soy sauce
- Cornstarch (optional)
- Kale
- Olive 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 tbsp brown sugar, dash of salt and pepper, 1/4 tsp each garlic and onion powders, and 1 tbsp light soy sauce.
Cook the sauce at low simmer for 3 minutes and turn off heat.
Pan fry tofu until browned on a few sides, or roll in cornstarch first before frying for extra crunch.
Add sauce to tofu and toss to coat.
Serve with kale that has been de-stemmed and massaged with a bit of olive or avocado oil and lemon juice.
