BBQ Tofu with Roasted Asparagus and Kale Salad
Ingredients
- block of organic extra firm tofu
- asparagus
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- dash of salt and pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon light soy sauce
- cornstarch (optional)
- kale
- bit of 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 tablespoon brown sugar, a dash of salt and pepper, 1/4 teaspoon each garlic and onion powders, and 1 tablespoon light soy sauce.
Cook the mixture at a low simmer for 3 minutes and then turn off the heat.
Pan fry the tofu until browned on a few sides, or optionally roll in cornstarch first for extra crunch.
Add the sauce to the 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.
