BBQ Tofu Steaks With Avocado Kale Salad
Ingredients
BBQ Tofu
- 1/2 cup Tomato sauce (or ketchup works, too)
- 3 tbsp Apple cider vinegar
- 1 tbsp Coconut sugar or brown sugar
- 1 tbsp Vegan Worcestershire (optional)
- 1 tbsp Mustard (prepared, not dry mustard)
- 1/2 tsp Pepper
- 1/2 tsp Smoked paprika
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1/2 tsp Chili powder
- 1 pkg Firm or extra firm tofu
Kale Salad
- 1 head Kale
- 1 ripe Avocado, diced
- 1 Lemon, juiced
- 2 tbsp Apple cider vinegar
- Sea Salt & Pepper to taste
Instructions
BBQ Tofu
- In a small mixing bowl, combine all ingredients, except the tofu, well and set aside
- Remove tofu from packaging and place on a plate with paper towels to absorb excess moisture
- Dice the block of tofu in half, and then intro strips for the “steaks”
- Cover in the BBQ sauce and allow to marinate in the refrigerator for at least one hour.
- Bring your grill to medium high heat and place steaks on hot grill.
- Cook for 3-5 minutes per side, or until sauce begins to caramelize.
Kale salad
- Wash and remove stems from kale.
- Chop into fine slices and massage oil into the kale with hands.
- Add in the lemon juice, apple cider vinegar, sea salt, pepper, and mix well.
- Dice up the avocado and toss into salad.