Smoky Vegan BBQ Tofu Bowls

Step 1

To a large measuring cup, add the BBQ sauce, olive oil, and bouillon powder. Mix with a fork or small whisk until completely combined.

Step 2

Pour this marinade over the tofu and marinate for at least 30 minutes or overnight for best results.

Step 3

Preheat your oven to 350 and line the tofu cutlets on a baking sheet.

Step 4

Bake the cutlets for 30-40 minutes, stopping once to flip them halfway through.

Step 5

Let cool slightly before slicing and serving.

Step 6

Get a large pot of water boiling on the stove and add a generous pinch of salt.

Step 7

While you wait, add all the ingredients (except the macaroni) to a high-speed blender or food processor, pouring the hot water in last. Let this sit, so the cashews can soften while you start cooking the pasta.

Step 8

When the water is boiling, cook the pasta al dente according to the directions on the box.

Step 9

While the pasta cooks, blend the sauce ingredients on high until it’s completely smooth.

Step 10

When the pasta is finished cooking, drain it, spray it with cold water, and add it back to the pot.

Step 11

Pour the cheese sauce on top and stir until combined.

Step 12

Heat it on low, uncovered and stirring often, for about 7-10 minutes or until the sauce thickens and everything is warmed through.

Step 13

Heat a cast iron skillet on medium high heat and carefully add 1 Tbsp olive oil.

Step 14

Then, add your green beans and peppers and use a spatula to roll them around so they’re coated in the oil. Let them cook in the skillet for 3-4 minutes so they get a bit of a char.

Step 15

Next, drizzle them with 1/2 more Tbsp olive oil and stir until everything is coated again. Let them cook another 3-4 minutes like this.

Step 16

Finally, sprinkle the veggies with salt and carefully add 1-2 Tbsp water to the skillet to deglaze the pan (be careful not to breath in the steam that comes out of the skillet when you do this - it will make you cough).

Step 17

Stir everything around once more and cook for another 2-4 minutes until the veggies are nice and charred.