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BBQ Tofu Buddha Bowl with Cashew Ginger Dressing

Here's our favorite way to eat this bowl, but feel free to use whatever veggies and grains that you have on hand!
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Servings: 2 people
Course: Main Course
Ingredients Method

Ingredients
  

BBQ Tofu
  • 1/2 package firm tofu, pressed and cubed
  • 1/4 cup bbq sauce your favorite. storebought or homemade
  • salt & pepper
Bowl Ingredients
  • 1/2 cup sliced onion
  • 1 cup quinoa or rice, cooked
  • 2 cups kale, finely chopped or mixed greens
  • 2 cups red cabbage, shredded
  • 1 cup matchstick carrots
  • 1 cup sweet corn, cold
  • 1 cup black beans, rinsed & drained
Cashew Ginger Dressing
  • 3/4 cup cashew butter or peanut butter
  • 1 tbsp fresh ginger, finely grated
  • 1 clove garlic, minced
  • 2 limes, juiced
  • 1 tbsp soy sauce
  • 1/4 tsp toasted sesame oil
  • 2 tbsp rice wine vinegar
  • 1/2 cup hot water

Method
 

  1. For BBQ Tofu:
    Preheat oven to 425 degrees. Toss drained tofu with salt & black pepper. Air-fry or bake (tossed with a little olive oil if desired) on a pan covered in parchment paper for 15 minutes. Remove tofu, toss with bbq sauce, and bake for another 5 minutes. During this last 5 minutes, add the sliced onion seasoned with salt & pepper and roast.
    For the Sauce:
    In a medium bowl, combine all ingredients and whisk to combine. Or add to a small blender jar and blend until smooth.
    Build the Bowl:
    Layer veggies, beans, corn, and quinoa or rice in large bowl. Top with bbq tofu and toss with cashew ginger dressing.