BBQ Tofu bowl


20 minutes


20 minutes





  • 8 baby potatoes, halved

  • 2 teaspoons Bragg olive oil, divided

  • ½ teaspoon dried dill

  • ¼ teaspoon salt, plus more to taste

  • 8 ounces firm tofu

  • ¼ cup Bragg Smoky BBQ nutritional yeast

  • 2 tablespoons cornstarch

  • 1 tablespoon vegetable oil, plus more as needed

  • 2 cups collard greens, thick ribs removed and leaves chopped

  • ½ cup corn kernels, fresh or frozen

  • BBQ sauce, for drizzling

  • 2 tablespoons chopped scallions

In this recipe:

  • Preheat the oven to 400 degrees F. Toss potatoes with olive oil, dill and ¼ teaspoon of salt. Place on a baking sheet and bake for 20-30 minutes.
  • Meanwhile, lightly pat the tofu dry with a clean towel and cut into cubes. Add the nutritional yeast and cornstarch to a shallow bowl and stir to combine. Toss tofu cubes in the nutritional yeast mixture, ensuring each piece is coated on all sides.
  • Heat the vegetable oil in a nonstick skillet over medium heat. Add the tofu and sautée until crispy on all sides, turning occasionally, about 7-10 minutes, adding more oil to the pan if needed. Remove from the pan and drain on paper towels. Season with salt to taste.
  • Wipe the skillet clean and add a bit more oil to the skillet. Add the collard greens and a pinch of salt and cook until wilted, about 2-3 minutes.
  • Remove from the pan and add the corn. Cook until warmed through, about 2 minutes. Season with salt to taste.
  • Transfer the greens, corn, potatoes and tofu to a bowl. Drizzle with BBQ sauce and sprinkle with scallions.

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