1 cup brown rice, cooked (1/2 cup dry)
8 ounces extra firm tofu, drained and pressed
2-3 tbsp nutritional yeast
1 cup black eye peas
1/2 bunch kale
1 tsp lemon juice
salt and pepper to taste
1 cup barbeque sauce
Cut tofu into 1” cubes and place in a shallow container. Add 1 cup of barbeque sauce and stir to combine. Allow tofu to marinate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Remove tofu from excess barbeque sauce, saving extra sauce, and transfer to a small bowl. Add nutrital yeast and mix to coat. Place tofu on baking sheet and bake for 20 minutes. Remove from oven, flip tofu over, top with remaining barbeque sauce, and return to oven for another 10-15 minutes until browned and chewy.
Making the Barbeque Bowl
1. Heat up black eye peas in a saucepan over medium heat. Add about 1/4 cup barbeque sauce and stir to coat.
2. Steam kale until slightly soft. Mix with lemon juice, salt and pepper.
3. Assemble bowl by placing rice on the bottom. Top with black eyed peas, BBQ tofu, and steamed kale. Finish with a few slices of avocado.
4. Add extra barbeque sauce, hot sauce, or nutritional yeast to taste.