Indulge in the comforting flavors of the South with this Vegan Southern Soul Bowl featuring marinated and baked tofu served with brown rice, black-eyed peas, collard greens, and fresh veggies.
Ingredients: 1 block extra firm tofu, pressed and cubed. 2 tablespoons olive oil. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1 cup cooked brown rice. 1 cup cooked black-eyed peas. 1 cup collard greens, chopped. 1 cup sliced cherry tomatoes. 1 avocado, sliced. 1/4 cup chopped green onions. Hot sauce, for serving.
Instructions: Preheat the oven to 400F 200C. In a small bowl, whisk together olive oil, soy sauce, maple syrup, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Place the cubed tofu in a baking dish and pour the marinade over it, tossing to coat evenly. Bake tofu for 25-30 minutes, or until golden brown and crispy, flipping halfway through. While the tofu is baking, prepare the brown rice, black-eyed peas, and collard greens according to package instructions. Divide the cooked rice, black-eyed peas, collard greens, baked tofu, sliced cherry tomatoes, avocado, and green onions among serving bowls. Serve with hot sauce on the side, if desired. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
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