BBQ Tofu Salad Bowls

Step 1

Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.

Step 2

Wrap the block of tofu in a few layers of paper towels, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while the oven preheats. Tear the tofu into bite-sized pieces.

Step 3

Arrange 2 racks to divide the oven into thirds and heat to 400°F. Lightly coat a rimmed baking sheet with olive oil.

Step 4

Meanwhile, place the sweet paprika, cumin, chili powder, garlic powder, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and smoked paprika in a medium bowl and stir to combine. Pour in 1 1/2 tablespoons of the oil and stir to combine. Add the tofu and gently stir to evenly coat. Place the tofu in a single layer on the prepared baking sheet.

Step 5

Place the sweet potato and broccoli on a separate baking sheet. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat. Spread into an even layer.

Step 6

Roast the tofu and vegetables for 15 minutes. Flip the tofu and sweet potatoes, and toss the broccoli. Rotate the baking sheets between racks and from front to back. Roast until the tofu and vegetables are lightly browned, about 15 minutes more.

Step 7

Drizzle the tofu with the barbecue sauce and toss to combine. Divide the rice and black beans between 4 serving bowls. Top with the tofu, sweet potato, and broccoli. Drizzle with the dressing and garnish with the cilantro. Serve warm.