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My BigMouth Blog | A Blog by Jason Glover

Smoked BBQ Tofu & Crispy Cauliflower w/ Mango, Avocado & Coconut Rice

Smoked BBQ Tofu & Crispy Cauliflower w/ Mango, Avocado & Coconut Rice

Smoked BBQ Tofu & Crispy Cauliflower w/ Mango, Avocado & Coconut Rice | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

Healthy, fresh, and totally customizable - These smoked BBQ tofu bowls will change the way you think about tofu!

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Yields4 Servings
Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins

 1 (14 oz) package extra firm tofu
 1 tbsp dry miso soup mix
 8 oz warm water (for the marinade)
 1 cup BBQ sauce
 2 cups cauliflower florets
 salt, pepper, and chili powder, to taste
 1 cup uncooked rice
 2 cups coconut water
 2 cups cubed mango or pineapple
 1 avocado, thinly sliced
 sesame seeds, for garnish

Drain the Tofu
1

Lay a large, flat plate with paper towels and place the tofu on the plate. Lay more paper towels over the top, then place a heavy object (like a cast iron pan) on top. Let stand for at least an hour to press the liquid out. Cut into 1" cubes.

Marinate the Tofu
2

Combine the dry miso soup mix and warm water in a large freezer bag and mix.

3

Add the tofu cubes to the bag and refrigerate for at least 30 minutes to marinate.

Smoke/Bake the Tofu & Cauliflower
4

Preheat smoker or oven to 250°F

5

Remove the tofu from the marinade and place in the smoker/oven for 2-3 hours.

6

For the cauliflower, drizzle with olive oil, season with salt, pepper, and chili powder, and place in the smoker/oven with the tofu for 2-3 hours.

7

When the tofu begins to feel firm on the outside, remove from the smoker and toss with BBQ sauce. Return to the smoker for 20 minutes, then remove and toss again in BBQ sauce.

Assemble the Bowls
8

Cook the rice according to the package instructions using coconut water instead of water.

9

To assemble, place a scoop of rice in a bowl, top with the smoked tofu/cauliflower, add diced mango, avocado, and any other fresh veggies you'd like. Garnish with sesame seeds and drizzle with additional BBQ sauce, if desired.

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Ingredients

 1 (14 oz) package extra firm tofu
 1 tbsp dry miso soup mix
 8 oz warm water (for the marinade)
 1 cup BBQ sauce
 2 cups cauliflower florets
 salt, pepper, and chili powder, to taste
 1 cup uncooked rice
 2 cups coconut water
 2 cups cubed mango or pineapple
 1 avocado, thinly sliced
 sesame seeds, for garnish

Directions

Drain the Tofu
1

Lay a large, flat plate with paper towels and place the tofu on the plate. Lay more paper towels over the top, then place a heavy object (like a cast iron pan) on top. Let stand for at least an hour to press the liquid out. Cut into 1" cubes.

Marinate the Tofu
2

Combine the dry miso soup mix and warm water in a large freezer bag and mix.

3

Add the tofu cubes to the bag and refrigerate for at least 30 minutes to marinate.

Smoke/Bake the Tofu & Cauliflower
4

Preheat smoker or oven to 250°F

5

Remove the tofu from the marinade and place in the smoker/oven for 2-3 hours.

6

For the cauliflower, drizzle with olive oil, season with salt, pepper, and chili powder, and place in the smoker/oven with the tofu for 2-3 hours.

7

When the tofu begins to feel firm on the outside, remove from the smoker and toss with BBQ sauce. Return to the smoker for 20 minutes, then remove and toss again in BBQ sauce.

Assemble the Bowls
8

Cook the rice according to the package instructions using coconut water instead of water.

9

To assemble, place a scoop of rice in a bowl, top with the smoked tofu/cauliflower, add diced mango, avocado, and any other fresh veggies you'd like. Garnish with sesame seeds and drizzle with additional BBQ sauce, if desired.

Smoked BBQ Tofu & Crispy Cauliflower w/ Mango, Avocado & Coconut Rice

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