BBQ Tofu Salad Bowls

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

On the nights I’m craving a wholesome salad for dinner, I ditch the lettuce altogether and start with a couple of sheet pans because this salad is built around roasted broccoli, sweet potatoes, and hearty chunks of BBQ-slicked tofu. Add a scoop of brown rice or leftover grains, some black beans, and a drizzle of yogurt ranch dressing, and you’ve got a totally satisfying warm salad bowl that will leave you completely satisfied and crossing your fingers for leftovers.

Ingredients

1/2 cup plain Greek yogurt
1 tablespoon water
1 medium scallion, thinly sliced
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
1/4 teaspoon kosher salt
14 to 16 ounces extra-firm tofu, drained and patted dry
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon smoked paprika
3 1/2 tablespoons olive oil, divided, plus more for the baking sheet
2 medium sweet potatoes (about 1 1/2 pounds total), cut into 1/2-inch-thick half-moons
3 cups broccoli florets (about 1 medium head)
1/4 cup barbecue sauce
1 cup cooked brown rice
1 (15-ounce) can black beans, drained and rinsed
1/2 cup chopped fresh cilantro

Instructions

Make the dressing:
Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.
Make the bowls:
Wrap the block of tofu in a few layers of paper towels, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while the oven preheats. Tear the tofu into bite-sized pieces.
Arrange 2 racks to divide the oven into thirds and heat to 400°F. Lightly coat a rimmed baking sheet with olive oil.
Meanwhile, place the sweet paprika, cumin, chili powder, garlic powder, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and smoked paprika in a medium bowl and stir to combine. Pour in 1 1/2 tablespoons of the oil and stir to combine. Add the tofu and gently stir to evenly coat. Place the tofu in a single layer on the prepared baking sheet.
Place the sweet potato and broccoli on a separate baking sheet. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat. Spread into an even layer.
Roast the tofu and vegetables for 15 minutes. Flip the tofu and sweet potatoes, and toss the broccoli. Rotate the baking sheets between racks and from front to back. Roast until the tofu and vegetables are lightly browned, about 15 minutes more.
Drizzle the tofu with the barbecue sauce and toss to combine. Divide the rice and black beans between 4 serving bowls. Top with the tofu, sweet potato, and broccoli. Drizzle with the dressing and garnish with the cilantro. Serve warm.