Go Back
–+ servings
Tofu and Veggie BBQ Bowl. Veggies and Tofu tossed in from scratch barbecue seasoning and baked. Serve over quinoa dressed with bbq sauce. #Vegan #Glutenfree #Nutfree #Recipe #veganricha
Print Recipe
5 from 12 votes

Tofu and Veggie BBQ Bowl with homemade bbq Seasoning

Tofu and Veggie BBQ Bowl. Veggies and Tofu tossed in from scratch barbecue seasoning and baked. Serve over quinoa dressed with bbq sauce. Vegan Gluten-free Nutfree Recipe
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Gluten-free, Vegan
Keyword: bbq veggies, vegan
Servings: 3
Author: Vegan Richa

Ingredients

BBQ Seasoning:

  • 1 tsp garlic powder
  • 3/4 tsp onion powder
  • 1 tsp parsley
  • 1/2 tsp oregano
  • 1/4 tsp dill
  • 1/2 tsp ground cumin or use coriander powder if you dont like cumin
  • 1 tbsp paprika mix of sweet and smoked, or use 2 tsp paprika and 1 tsp ancho chili powder for deeper flavor
  • good dashes of cayenne and black pepper
  • 1 tbsp coconut sugar or light brown sugar

Veggies + Tofu:

  • 1/2 small cauliflower chopped into small florets
  • 1 large carrot sliced into thick slices
  • 1 green bell pepper sliced into thick slices
  • 7 oz tofu pressed for 15 mins then and cubed
  • 5 asparagus spears chopped into an inch size pieces, or use other veggies such as broccoli, broccolini, sweet potato
  • 2 tsp oil
  • 3/4 tsp salt
  • 2 to 3 tbsp breadcrumbs (use gluten-free breadcrumbs, coarsely ground oats or almnd meal to make it gluten-free)

Bowl:

  • 2 cups cooked quinoa
  • 1/3 cup Vegan BBQ Sauce
  • cilantro or parsley, lime, pepper flakes for garnish
US Customary - Metric

Instructions

  • In a bowl mix the seasoning ingredients + salt + breadcrumbs.
  • In another bowl add the veggies and tofu, drizzle oil and sprinkle 1-2 tsp water and mix well to coat.
  • Add the seasoning mix and toss well to coat. Spread the tofu and veggies on a parchment lined sheet or baking dish. Put the peppers and asparagus on a separate sheet so that you can remove them earlier as they roast faster.
  • Bake at 420 degrees F (215 deg C) for 25 to 30 minutes.  Remove the pepper and asparagus after 20 mins and turn the other sheet around.
  • Assemble the bowl with some cooked quinoa. Add the roasted veggies and tofu, cilantro or parsley, pepper flakes if using. Drizzle bbq sauce all over and serve.

Notes

 
Nutrition is 1 of 3 serves

Nutrition

Calories: 336kcal | Carbohydrates: 52g | Protein: 14g | Fat: 8g | Sodium: 950mg | Potassium: 591mg | Fiber: 7g | Sugar: 17g | Vitamin A: 4935IU | Vitamin C: 43.1mg | Calcium: 140mg | Iron: 4.2mg