BBQ Tofu Bowls

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Some nights we just want that classic barbecue food – but without barbecuing. We give you: the BBQ tofu bowl. Filled with:

Crispy BBQ tofu

Brown rice

Baked beans – we used this kind!



& bell pepper

You’ll get all those classics without heating up the grill.

I mean, just look at this bowl.

And this tofu? It’s the tofu to end all tofus. It’s so simple to make, just a few ingredients, super crispy, and takes on any flavor you give it (recipe HERE) – this is where the barbecue sauce comes into play.

All of the flavors come perfectly together in this bowl – so go ahead, get in the kitchen!

BBQ Tofu Bowls

Bring BBQ to your kitchen with this delicious recipe!
5 from 1 vote
Prep Time 45 minutes
Total Time 45 minutes
Course dinner


For the rice:

  • 1 cup brown rice
  • 2 cups water
  • 1/2 tsp olive oil

For the tofu:

  • 1 batch our easy crispy tofu
  • 1/4 cup vegan BBQ sauce plus extra for serving!

For the veggies:

  • 1 can vegan baked beans
  • 2 cups frozen corn + 3/4 cup water
  • 1 tbsp olive oil
  • 1/2 head broccoli
  • 1/2 bell pepper, sliced we used a combo of red and yellow
  • 1 avocado, sliced

For serving:

  • fresh parsley, minced
  • vegan ranch


  • In a saucepan, add the rice and water with a splash of olive oil. Bring to a boil, then reduce to a simmer and cover until fully cooked (once the water is gone).
  • Make our easy crispy tofu. Once it is done, add the BBQ sauce to the tofu and mix it up so every piece is covered.
  • Heat the baked beans in a separate frying pan.
  • Bring the water for the corn to a boil and add the corn. Bring to a simmer and cook until the water is gone.
  • In a frying pan, add the 1tbsp oil and heat over medium-high heat. Add the broccoli and pepper to the pan. Cook until the veggies are soft.
  • Serve the bowls with a little of everything + extra BBQ sauce + vegan ranch & parsley if desired!
  1. Reply

    Thanks again, Kirsten. help with math

    • Kaley
    • February 12, 2020

    5 stars
    I could eat this EVERY DAY! So so good & so easy to make! It’s also a great recipe because you can swap veggies to prevent food waste – I use whatever I have in my fridge.

  2. Pingback: Sweet & Sour Tofu – Six Vegan Sisters

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