Smoky BBQ Tofu and Sweet Potato Bowl

Ingredients

• Tofu

  1 block

  $1.90

• Sweet Potato

  2 medium

  $0.76

• Black beans

  1 tin

  $1.00

• Canned Sweetcorn

  150 g

  $0.32

• Tomato Ketchup

  3 tbsp

  $0.16

• Apple Cider Vinegar

  1 tbsp

  $0.04

• Dark Brown Sugar

  1 tbsp

  $0.03

• Soy sauce

  1 tbsp

  $0.04

• Smoked Paprika

  1 tsp

  $0.03

• Olive oil

  2 tbsp

  $0.20

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Tofu for Black beans (1:1) — Both give a soft protein that soaks up the sauce

Preparation

1. 1

   Preheat oven to 200°C (400°F). Press tofu dry and dice into bite-sized cubes.

2. 2

   Peel and dice sweet potatoes, toss with 1 tbsp olive oil, salt, and half the smoked paprika, and spread onto a baking sheet.

3. 3

   Roast sweet potatoes for 25 minutes until caramelized and tender.

4. 4

   Whisk ketchup, apple cider vinegar, brown sugar, soy sauce, remaining paprika, and 1 tbsp water to make quick barbecue sauce.

5. 5

   Pan-sear tofu cubes in remaining olive oil until golden on all sides, then pour over half the barbecue sauce to glaze.

6. 6

   Warm black beans and corn in a small skillet.

7. 7

   Assemble bowls with roasted sweet potatoes, glazed barbecue tofu, black beans, and corn, drizzling remaining barbecue sauce on top.