Baked BBQ Tofu Veggie Salad (Edit recipe)

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Do you ever picture something as just mediocre in your head? You don't really have expectations either way. Sure, it could be good but probably nothing to write home about. That's kind of how I was imagining this salad. I love all of the ingredients, and I knew they'd taste good together. But this was literally a throw together meal that I had no intention of posting the recipe to. Well, I had the first bite, and it was immediately apparent that this bad boy was going on the blog! Not sure why I even doubted it in the first place. It's got Brussels, sweet potato, avocado, and my absolute favorite condiment - BBQ sauce. So there was really no going wrong. Plus it's vegetarian (easily made vegan by swapping the dressing) and gluten free, so it's the perfect fit for anyone in your life!

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 4

Ingredients

8 oz Spinach
1 Sweet Potato, cut into 1/2" cubes
2 Tbsp Avocado Oil, separated
14 oz Tofu, firm block, pressed
2-3 cups Brussels Sprouts, halved
1/2 cup Sweet Corn, (kernels), cooked
20 Cherry Tomato, halved
1 Avocado, cubed
1/2 tsp Sea Salt, separated
1/2 tsp Black Pepper, separated
1/8 tsp Garlic Powder
1/8 tsp Chili Powder
1 cup Barbecue Sauce, (Simple Girl Sugar-Free Carolina Style)
1/4 cup Plain Greek Yogurt
1/4 tsp dried Cilantro
1/4 tsp Lime Juice

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinate your tofu in the BBQ sauce for at least 30 minutes.
Preheat your oven to 450 degrees.
Toss your sweet potato pieces with 1 tbsp avocado oil, 1/4 tsp sea salt, 1/4 tsp pepper, the garlic powder, and the chili powder. Spread on baking sheet.
Toss your Brussels Sprouts with 1 tbsp avocado oil, 1/4 tsp sea salt and 1/4 tsp pepper. Spread on a baking sheet.
Place your marinated tofu on a greased (or parchment-lined) baking sheet, and top each with a little of the extra BBQ sauce. Save extra BBQ sauce (there should be a decent amount).
Bake the sweet potato, Brussels sprouts, and tofu in the preheated oven for 15 minutes.
Remove the tofu and sweet potato, and continue to cook the Brussels for an additional 5-10 minutes until slightly browned and softened.
In a bowl, mix together, 1/2 cup of the remaining BBQ sauce, Greek yogurt, cilantro, and lime juice to create the dressing.
Either mix together the spring mix, sweet potato, Brussels sprouts, corn, tomatoes, and avocado in a large bowl, or split each evenly between 4 serving bowls.
Top with tofu, and drizzle on the dressing.
Serve and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	500
Fat:	13 g
Carbohydrates:	70 g
Protein:	21 g
Cholesterol:	2 g
Sodium:	883 mg
Fiber:	16 g
Sugars:	37 g
Calculated per serving.