BBQ Tofu and Braised Garlic Kale Bowl with 5 Minute Ranch
 
Prep time
Cook time
Total time
 
Juicy braised, garlicky kale, on a bed of rice, BBQ Tofu, and sauteed portabello mushrooms, and topped with shredded carrots, Ranch Dressing, and a splash of Frank's Red Hot Sauce (optional).
Author:
Recipe type: Lunch or Dinner
Cuisine: Comfort Food
Serves: 4 Servings
Ingredients
  • Baked BBQ Tofu
  • Extra Firm Vacuum Packed (if possible) Tofu, cut into cubes or strips
  • 1 Bottle of BBQ Sauce
  • Sauteed Mushrooms
  • 2 Portabello Mushrooms cut into bite sized pieces
  • 1 Tablespoon of Vegan Margarine
  • salt and pepper to taste
  • Braised Kale
  • 1 Large bunch of Green or Red Kale, washed
  • 3 Med. sized Garlic Cloves, diced
  • ½ t pink or sea salt
  • 1 C water
  • 1 T oil
  • 3 Large Carrots, Shredded
  • 6 Cups of Brown and/or White Rice (cooked)
  • 5 Minute Ranch Dressing
  • 1¼ C Vegan Mayo (I like Reduced Fat Vegenaise)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp Black Pepper
  • 3 T Finely Chopped Fresh Parsley
  • 1¼ C unsweetend, plain, non-dairy milk (If you are using a different mayo - you will probably need less milk, add a little bit at a time, until you reach your desired consistency)
  • Frank's Red Hot Sauce (opt.)
Instructions
  1. Prepare Recipe Components in this suggested order -
  2. 5 minute Ranch - Combine mayo, onion, garlic, salt and pepper in a 2 cup measuring cup. Whisk in milk, a ¼ cup at a time, until desired consistency is reached. Recipe is adjusted for a thick, creamy ranch using Reduced Fat Vegenaise. May be prepared ahead of time and kept for a few days, covered int he refrigerator.
  3. Prepare your rice according to package directions, and keep warm.
  4. Shred Carrots
  5. Baked BBQ Tofu - Preheat oven to 450*. Line a baking sheet with parchment paper (optional - makes for easy clean up!). Drain water from tofu package, and then cut tofu block into 1 inch strips or cubes. Line the tofu up on the baking sheet and drizzle with BBQ sauce. Turn each piece of tofu until it is coated with BBQ sauce. When oven reaches temperature, bake for 20 minutes, or until tofu is firm and BBQ sauce is baked into tofu. It will appear a little dry, but you will add more sauce when you serve it.
  6. Sauteed Portabello Mushrooms - In a large skillet, saute the mushrooms in the margarine, with salt and pepper to taste, over a medium heat, for about 4 minutes. Set aside in a bowl and cover to keep warm, and return skillet to stove top for prepare the braised kale.
  7. Braised Galicky Kale - Cut the tough end pieces off of the bunch of washed kale leaves. Chop leaves into bite sized pieces. In a large skillet, heat 1 T oil and the garlic over a medium heat for about 1 minute, and then add kale. Sprinkle with salt, pour the water over the top, and stir. Cover with a lid and lower heat. Cook for approximately 10 minutes, stirring occasionally, to toss with garlic, until kale is wilted, and slightly darker color, but still having a little snap to it. Remove from heat.
  8. To assemble bowls -
  9. Add a portion of rice to bowl. Next add some some tofu and drizzle with some BBQ sauce. add some mushrooms, and then a generous amount of braised kale. Top with some shredded carrots and drizzle with ranch dressing. Serve with Frank's Red Hot Sauce if desired.
Notes
Recipe by High Vibe Lifestyle at https://highvibelifestyle.com/bbq-tofu-and-braised-garlic-kale-bowl-with-5-minute-ranch/