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Barbecue Tofu Bowls with Creamed Corn & Southern Collard Greens
2 or 6 Serving Dinner

Barbecue Tofu Bowls

with Creamed Corn and Southern Collard Greens

Tags: High-Protein, <600 Calories, Chef's Choice
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
480
FAT
14g
CARBOHYDRATES
61g
PROTEIN
32g

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INGREDIENTS

  1. 1 shallot
  2. 2 carrots
  3. 1 scallion
  4. 6 oz collard greens
  5. 15.5 oz Nasoya® Organic Extra Firm Tofu
  6. ⅓ cup Bali BBQ sauce
  7. 2 tbsp apple cider vinegar
  8. 1 cup corn kernels
  9. ¼ cup almond milk
  10. 1 tbsp nutritional yeast
  11. 1 tsp cornstarch
  12. 2 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nut, wheat
Tools: Small saucepan , Large nonstick skillet
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
480
FAT
14g
CARBOHYDRATES
61g
PROTEIN
32g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

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.

2
Cook the barbecue tofu

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.

3
Cream the corn

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.

4
Sauté the collard greens

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.

5
Serve

Divide the southern collard greens between large bowls. Top with creamed corn and barbecue tofu. Sprinkle with remaining scallions. Dig in!

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