BBQ Pulled Tofu Bowl

BBQ Pulled Tofu Bowl

BBQ Pulled Tofu Bowl with Roasted Potato Wedges and Herby Corn. Not liking jackfruit? Or having trouble where to find it? How about using tofu instead!⁣ 


⁣The pulled tofu⁣

⁣1-2 tbsp salted vegan butter⁣
⁣1 block extra firm tofu, pressed & grated⁣
⁣250g sliced mushrooms ⁣
⁣3 tbsp tamari⁣
⁣4 tbsp ketchup⁣
⁣3 tbsp maple syrup ⁣
⁣1 tsp dijon⁣
⁣1 tsp apple cider vinegar⁣
⁣1 tsp liquid smoke (optional) ⁣
⁣1 tsp garlic powder⁣
⁣1/2 tsp chili powder ⁣
⁣a pinch salt + pepper⁣

⁣In a frying pan over medium heat, melt vegan butter. Cook tofu first for a few minutes, until golden. Add mushrooms and cook until moisture evaporates. Season with salt and pepper. ⁣
⁣In a small bowl, combine remaining ingredients. Pour over tofu and mushrooms and stir to coat. ⁣

The corn:⁣

320g peaches & cream corn, frozen⁣
⁣2 tbsp salted vegan butter ⁣
⁣30g chimichurri⁣
⁣salt, to taste⁣

In a frying pan, melt vegan butter. Add corn and cook for a few minutes until heated through. Season and stir in chimichurri. ⁣
⁣The potato wedges:⁣
⁣4-6 medium potatoes, sliced into wedges⁣
⁣2 tbsp extra virgin olive oil⁣
⁣a pinch of salt + pepper⁣
⁣Preheat oven to 400. Toss potato wedges in oil, salt and pepper. ⁣
⁣Place on a baking tray lined with a silicone mat. Roast for 25 minutes, flip and roast for an additional 10-15 minutes. Should be fork tender, golden and crispy. ⁣
⁣Divide potato wedges, BBQ pulled tofu and herby corn into 4 bowls. Enjoy!⁣
⁣Serves 4⁣