Mashed potatoes topped with garlicky kale salad and sweet-and-sticky BBQ tofu. Supper is served!
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Ingredients
- 1 block extra firm tofu, pressed and cut into 1″ cubes
- 1 cup BBQ sauce
- 4 loosely packed cups chopped kale (no ribs!)
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/8 teaspoon sea salt
- 1 batch Easy Pressure Cooker Mashed Potatoes or 4 servings of your favorite vegan mashed potato recipe
Instructions
- Preheat the oven to 400F.
- Pour 1/2 cup of the BBQ sauce into the bottom of an 8×8″ glass baking pan. Add the tofu cubes, cover with the remaining BBQ sauce, and bake for 35 minutes.
- In a medium bowl, add all of the kale salad ingredients, and massage with clean hands until the kale turns bright green. Set aside.
- Divide the mashed potatoes between your bowls. Layer on the kale salad, then spoon on the tofu. Serve immediately.