Full of fresh roasted veggies and crispy BBQ-spiced tofu, this is the perfect veg-friendly meal. And so flavorful even meat-lovers will want seconds!
Instructions
- Preheat oven to 425°F. Lightly spray two rimmed baking sheets with cooking spray and set aside.
- Press the liquid out of the tofu: Remove tofu from packaging and place on a plate with paper towels. Cover tofu with more paper towels and place a heavy skillet on top to press. Let sit for 10 minutes. Cut into cubes.
- Mix the cornstarch, brown sugar, paprika, chili powder, onion powder, garlic powder and salt together in a large bowl. Gently toss tofu in spice mixture to coat; drizzle with 1 tsp. olive oil, toss to combine and set aside.
- Place sweet potato in a medium bowl and drizzle with 1 tsp. olive oil. Season with salt and pepper and then toss to combine. Pour sweet potato onto a prepared baking sheet. Add tofu to baking sheet with sweet potato. Place baking sheet in oven and roast for 30-45 minutes, or until sweet potato is fork-tender and tofu is golden brown and slightly dry to the touch.
- Add green beans, mushrooms and red onion to the bowl. Drizzle with remaining 1 tsp. olive oil and season with salt and pepper. Pour onto second baking sheet. Start baking these after the tofu and sweet potato have cooked for 20-30 minutes. Roast vegetables until browned, about 15 minutes.
- When vegetables and tofu are done roasting, assemble the bowls. Divide quinoa evenly among four bowls. Top with roasted vegetables and tofu. Drizzle with BBQ sauce and serve.
Credit:
Courtesy of Festival Foods
