BBQ Glazed Tofu Bowls with Black Beans and Tomatillo Corn Pico

These BBQ Glazed Tofu Bowls are a vibrant and satisfying plant-based meal that comes together in under an hour. Crispy tofu planks are coated in a sweet and smoky BBQ glaze, then served over fluffy jasmine rice alongside smoky black beans and a fresh tomatillo-corn pico de gallo. A drizzle of tangy crema ties everything together for a restaurant-quality bowl you can easily make at home.

Packed with protein and fiber, this dish is as nutritious as it is delicious. The combination of textures-from the crispy tofu to the creamy beans and crunchy pico-makes every bite exciting. Perfect for a weeknight dinner or meal prep, these bowls are sure to become a favorite in your rotation.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit TomatillosView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Remove husks and rinse tomatillos under warm water, gently scrubbing with your fingers (it’s OK if they feel sticky-that’s normal!); dry thoroughly and finely dice. Trim and thinly slice scallions, separating whites from greens. Drain corn. Quarter lime.
3. Heat a drizzle of oil in a medium pot over medium-high heat. Add half the tomatillos and half the Fajita Spice Blend (you’ll use the rest later); cook, stirring, until beginning to soften, 1-2 minutes. Add beans and their liquid, half the Tex-Mex paste, salt and pepper. Bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, 5 minutes. Mash about half the beans; simmer until mixture has thickened, 3-5 minutes more. Turn off heat; cover to keep warm.
4. While beans cook, in a small bowl, combine scallion whites, corn, remaining tomatillos, ¼ tsp sugar, a drizzle of olive oil and a squeeze of lime juice (½ tsp sugar and a big squeeze of lime juice for 4 servings). Season with salt and pepper. Place sour cream in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Open and drain tofu; press out excess water with paper towels. Cut crosswise into three pieces, then stand each piece upright and halve vertically (you’ll have 6 thin planks; 12 planks for 4 servings). Season generously all over with remaining Fajita Spice Blend and salt. Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu and cook, undisturbed, until golden brown and crispy, 3-5 minutes per side. TIP: Tofu can burn easily if your pan is too dry. Add another drizzle of oil as needed! Add BBQ sauce, remaining Tex-Mex paste and ¼ cup water (⅓ cup for 4). Cook, flipping tofu, until sauce has thickened and tofu is evenly coated, 1-2 minutes.
6. Fluff rice with a fork; stir in scallion greens and ½ TBSP butter (1 TBSP for 4 servings). Divide rice and beans between shallow bowls in separate sections. Top with saucy tofu and any remaining sauce from pan. Drizzle with crema. Top with tomatillo-corn pico (draining first). Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, brown rice or even quinoa. Adjust cooking times accordingly.

Is this recipe vegan?

The recipe as written includes sour cream and butter, but you can easily make it vegan by using plant-based sour cream and vegan butter or oil.

Can I make this gluten-free?

Yes, ensure your BBQ sauce and Tex-Mex paste are gluten-free. The other ingredients are naturally gluten-free.