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Black bowl with southern tofu, roasted beets and grains on a blue wooden table with a dark grey napkin and a small bowl of slaw on the side.

Southern Tofu Bowl

black eyed peas, collard green slaw, purple yams

STARS

On the lookout for cookout flavor? Roast tofu with barbecue sauce, then give it another coat to ensure that it's bursting with grilled goodness. Smoky black eyed peas seasoned with chipotle and a creamy collard green slaw double down on barbecue flavor, while sides of protein-rich freekeh and steamed purple yams offer a nutritious boost. Add even more sauce on the side so each bite can taste like a summer picnic.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  40 minutes
Ingredients

Smokey Black Eyed Peas

  • 1 tablespoon canola oil
  • 1 onion, diced
  • 2 garlic cloves, sliced
  • 1 8-ounce can chipotle in adobo purée
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste
  • 1 15-ounce can black eyed peas, drained and rinsed

Freekeh

  • 1 cup freekeh

Sweet Potatoes

  • 4 sweet potatoes, diced into 1-inch pieces
  • 1 tablespoon olive oil

BBQ Tofu

  • 1 cup ketchup
  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chile paste, like Sambal Oelek
  • 1 tablespoon tamari sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Ancho chile powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 7.5 ounces extra-firm tofu, drained and diced into 1-inch pieces

Collard Green Slaw

  • 2 tablespoons whole grain mustard
  • ¼ cup apple cider vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt, to taste
  • ½ teaspoon pepper, to taste
  • ½ cup mayonnaise
  • 2 carrots, cut into matchsticks or thin disks
  • 1 jalapeño pepper, deseeded and minced
  • 1 bunch collard greens, sliced thinly. 
Directions
1
Preheat the oven to 400°F. 
2
Heat the oil for the black eyed peas in a large skillet over medium heat. Add the onion and garlic and sauté until tender. Stir in the chipotle and season with salt and pepper. Cook for about 10 minutes to develop the flavor. Remove from heat and fold in the black eyed peas. Adjust seasoning to taste. 
3
Boil 2 cups of salted water in a medium saucepan over high heat. When boiling, add the freekeh and cook for 5 minutes. Turn the heat to low and simmer for 25 minutes, until the grains are tender.
4
On a baking sheet, toss the sweet potatoes with the oil and a pinch of salt and pepper. Roast for 16-18 minutes, until tender but not mushy. 
5
To make the BBQ sauce, combine all of the ingredients in a small bowl. 
6
Toss the tofu with half of the BBQ sauce on a baking sheet and roast for 12 minutes, or until lightly browned. Toss with the remaining BBQ sauce after removing from the oven. 
7
For the slaw, combine the mustard, vinegar, sugar, salt, pepper and mayonnaise in a large bowl. Fold in the carrots, jalapeño, green onions and collard greens. 
8
To serve, divide the freekeh between plates. Top with BBQ tofu, roasted sweet potatoes, smokey black eyed peas and collard green slaw. 

Southern Tofu Bowl

black eyed peas, collard green slaw, purple yams

STARS

On the lookout for cookout flavor? Roast tofu with barbecue sauce, then give it another coat to ensure that it's bursting with grilled goodness. Smoky black eyed peas seasoned with chipotle and a creamy collard green slaw double down on barbecue flavor, while sides of protein-rich freekeh and steamed purple yams offer a nutritious boost. Add even more sauce on the side so each bite can taste like a summer picnic.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  40 minutes
Servings:  4

Ingredients

Smokey Black Eyed Peas

  • 1 tablespoon canola oil
  • 1 onion, diced
  • 2 garlic cloves, sliced
  • 1 8-ounce can chipotle in adobo purée
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste
  • 1 15-ounce can black eyed peas, drained and rinsed

Freekeh

  • 1 cup freekeh

Sweet Potatoes

  • 4 sweet potatoes, diced into 1-inch pieces
  • 1 tablespoon olive oil

BBQ Tofu

  • 1 cup ketchup
  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chile paste, like Sambal Oelek
  • 1 tablespoon tamari sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Ancho chile powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 7.5 ounces extra-firm tofu, drained and diced into 1-inch pieces

Collard Green Slaw

  • 2 tablespoons whole grain mustard
  • ¼ cup apple cider vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt, to taste
  • ½ teaspoon pepper, to taste
  • ½ cup mayonnaise
  • 2 carrots, cut into matchsticks or thin disks
  • 1 jalapeño pepper, deseeded and minced
  • 1 bunch collard greens, sliced thinly. 

Directions

1
Preheat the oven to 400°F. 
2
Heat the oil for the black eyed peas in a large skillet over medium heat. Add the onion and garlic and sauté until tender. Stir in the chipotle and season with salt and pepper. Cook for about 10 minutes to develop the flavor. Remove from heat and fold in the black eyed peas. Adjust seasoning to taste. 
3
Boil 2 cups of salted water in a medium saucepan over high heat. When boiling, add the freekeh and cook for 5 minutes. Turn the heat to low and simmer for 25 minutes, until the grains are tender.
4
On a baking sheet, toss the sweet potatoes with the oil and a pinch of salt and pepper. Roast for 16-18 minutes, until tender but not mushy. 
5
To make the BBQ sauce, combine all of the ingredients in a small bowl. 
6
Toss the tofu with half of the BBQ sauce on a baking sheet and roast for 12 minutes, or until lightly browned. Toss with the remaining BBQ sauce after removing from the oven. 
7
For the slaw, combine the mustard, vinegar, sugar, salt, pepper and mayonnaise in a large bowl. Fold in the carrots, jalapeño, green onions and collard greens. 
8
To serve, divide the freekeh between plates. Top with BBQ tofu, roasted sweet potatoes, smokey black eyed peas and collard green slaw.