BBQ Soul Bowl

With BBQ-Rubbed Tofu, Cheesy Quinoa Grits, and Collards

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Vegetarian
A note about serious food allergies

I hail from Texas, so I can attest to the reparative powers of a southern meal full of savory BBQ, grits, and luscious collard greens. This much healthier twist is warming and nourishing, while still being stick-to-your-ribs delicious. And unlike its predecessor, this meal is completely cholesterol-free, vegan, and full of quality plant protein and fiber.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • Info
    12 oz. Extra Firm Tofu
  • 0.17 fl. oz. Liquid Smoke
  • 6 oz. BBQ Sauce
  • ¼ cup Nutritional Yeast
  • 1 Vegetable Bouillon Cube
  • Info
    ¼ cup Unsweetened Soy Milk
  • ¼ cup BBQ Spice Rub
  • 1 cup Quinoa
  • 6 oz. Collard Greens
  • 2 Green Onions
  • 1 Red Onion
  • Nutrition (per serving)

  • Calories
    550
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    Preheat the oven to 350F and prepare a baking sheet. On a cutting board, finely mince the purple onion and garlic. Wash and chop the collard leaves in to fours (they’ll be too large to appear bite-sized, but that’s okay because they will wilt during cooking). Finely mince the green onion and set aside for garnish. Rinse and drain the tofu and cut in to ⅓-inch thick fillets.

  • Step 2 - Make the BBQ Tofu
    2

    Make the BBQ Tofu

    In a bowl, place the dry BBQ seasoning and add tofu filets one-by-one, ensuring each filet is completely coated with the spices. Arrange coated tofu filets on baking sheet (allowing some room on the pan for you to add other items toward the end of the baking cycle) and bake in the oven for 15 – 20 minutes. At 15 minutes, flip filets and bake for another 15 – 20 minutes. Toward the last 5-7 minutes of baking, brush both sides of filets with BBQ sauce. Remove tofu from oven and set aside. Coat with more BBQ sauce, if desired.

  • Step 3 - Make the Collards
    3

    Make the Collards

    Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain. Heat 1 Tbsp. olive oil in same pot over medium heat. Add minced garlic, and sauté 1 - 2 minutes, or until golden brown and fragrant. Add drained greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and set aside.

  • Step 4 - Prepare the Quinoa Grits
    4

    Prepare the Quinoa Grits

    In a sauce pan, combine the quinoa with 2 cups of water and the veggie bouillon cube and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, about 20 minutes. Stir in half of the minced purple onion (save the rest for garnish), nutritional yeast, liquid smoke, soymilk, and salt and freshly-ground pepper to taste, and consistently stir together over low heat until combined and smooth (about 3 minutes). Remove from heat and set aside.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    In a shallow bowl, line the bottom with a generous dollop of quinoa grits. Add two tofu fillets and collards and garnish with green and purple onion.