Barbecue Tofu Bowls
with Creamed Corn and Southern Collard Greens
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- 1 shallot
- 2 carrots
- 1 scallion
- 6 oz collard greens
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- ⅓ cup Bali BBQ sauce
- 2 tbsp apple cider vinegar
- 1 cup corn kernels
- ¼ cup almond milk
- 1 tbsp nutritional yeast
- 1 tsp cornstarch
- 2 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Peel and thinly slice the shallot and carrots. Trim and thinly slice the scallion. Thinly slice the collard green stems and roughly chop the leaves. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and a pinch of salt and cook, tossing occasionally, until browned in places, about 5 to 6 minutes. Add the BBQ sauce and just 1 tbsp apple cider vinegar, and cook until sticky and browned, about 2 to 3 minutes. Transfer barbecue tofu to a plate and cover to keep it warm.
Place a small saucepan over medium heat with 1 tsp vegetable oil. Add the sliced shallot and a pinch of salt and cook until softened, about 3 to 4 minutes. Add the corn kernels and cook until hot, about 2 to 3 minutes. Add the almond milk, ¼ cup water, nutritional yeast, and cornstarch, and whisk until combined. Simmer, stirring occasionally, until the corn is creamy, about 2 to 3 minutes. Stir in just half the sliced scallion.
Return the large nonstick skillet to medium heat with 1 tsp vegetable oil. Once hot, add the sliced carrots and cook until tender, about 3 to 5 minutes. Add the collard green stems and leaves and a pinch of salt and pepper and cook until wilted, about 2 to 3 minutes. Add the remaining apple cider vinegar and ¼ cup water and cook, stirring occasionally, until tender, about 3 to 5 minutes.
Divide the southern collard greens between large bowls. Top with creamed corn and barbecue tofu. Sprinkle with remaining scallions. Dig in!