BBQ Tofu Bowl

BBQ Tofu Bowl

This bowl is a family favorite! I love the tofu cutlets, and the BBQ makes it sooooo good! Feel free to use whatever veggies you have on hand. The great thing about a bowl is that there is no wrong way to make it! I love the Southwest flair this dish has, and it makes a perfect weeknight dish!

You can make the cilantro lime rice ahead of time, and it helps when you have several things cooking at once. I used a smoky-sweet Kansas City-style BBQ sauce, but again, it’s your preference! This dish would also be great with coleslaw instead of rice! You could also go Korean style with some Gochujang, black rice, and baked cauliflower! The possibilities are endless!

As always, tag me if you make it and let me know how you liked it!  



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BBQ Tofu Bowl

  • Author: Stephanie Bosch




  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire Sauce
  • 2 Tbsp Montreal Spice Mix


  • 1 package of extra firm tofu, drained and pressed
  • 2 cups of cilantro lime rice
  • 1 1/2 cups BBQ Sauce 


  • 1 (15 oz) can Pinto beans, drained and rinsed well
  • 1/2 cup vegetable stock
  • 1 tsp cumin
  • 1/2 tsp salt and pepper


  • 1 head of organic broccoli
  • 3 Tbsp water
  • Pinch of red pepper flakes
  • Pinch of sea salt





  1.  Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, and Montreal Seasoning in a blender. 
  2.  Blend at high speed for 30 seconds until thoroughly mixed.


  1. Preheat oven to 350° F.
  2.  When tofu is pressed, pat dry and lay flat. Cut tofu in half widthwise. Cut each piece in half again, and repeat once more until you have eight rectangles. 
  3.  Place tofu in a non-reactive, preferably glass pan or bowl with a lid. Add marinade and coat well.
  4. Refrigerate. 
  5. Allow tofu to marinate for at least 30 minutes, (up to 4 hours). 
  6. While tofu is marinating, make your Rice. * (See note) 
  7. When rice is done, warm a medium-size skillet over medium-high heat. When the pan is warm, add 2 tsp of olive oil. 
  8. When oil is shimming, add tofu and any marinade that is left over. Pan sear tofu until browned on each side. About 2-3 minutes per side. 
  9. When browned, remove the tofu and add to a parchment-lined baking sheet. Brush one side of the tofu with BBQ sauce and bake for 3-4 minutes. Remove from oven, flip tofu, brush the other side. Return to oven for 3-4 more minutes. 
  10. While tofu is in the oven, in a medium-size saucepan, add drained and rinsed pinto beans, 1/2 tsp salt and pepper each, 1/2 cup vegetable stock, and 1 tsp of cumin. Cook over medium heat until warmed through. 
  11. While beans are simmering, add broccoli to the same skillet you used to cook the tofu. Do not clean the pan first.  You want the brown bits on the bottom of the pan.  Cook broccoli with 3 Tbsp of water, a pinch of red pepper flakes, and sea salt, over medium-high heat for 4-5 minutes until bright and lightly browned.  
  12. Remove tofu from the oven and lightly brush each side with more BBQ Sauce.
  13. Assemble bowl, Rice first, Broccoli, Beans, and add Tofu to Rice. Season with salt and pepper to taste. 


*To save time, make rice ahead of time.   

Red Cabbage Onion Burger with Sriracha Mayo

Red Cabbage Onion Burger with Sriracha Mayo

When I decided to write a burger recipe, I wanted to make sure that it was recipe-worthy. And when it comes to burgers, the best burger is a simple burger. I’m a sucker for onions and knew they would be a great addition. I started with a pack of Impossible Meat and some brioche buns. I sautéed red onion and red cabbage, which I seasoned with garlic and red pepper flakes!

I finished the burger by lightly toasting the brioche and slathering it with spicy mayo. It was divine. You can add slow roasted peppers, pickled vegetables, guacamole, or add coconut bacon. The truth is there is no wrong way to make a burger!

You can use whatever protein you want. Whether it’s made out of beets and quinoa, or a Beyond meat, follow these easy steps to build a better burger!

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Red Cabbage Onion Burger with Sriracha Mayo

  • Author: Stephanie Bosch


This is an easy step-by-step guide to building a delicious burger! 


  • 1 package of Impossible Meat or other plant-based burger
  • 1/2 red onion, thinly sliced 
  • 1/4 head red cabbage, shredded
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • brioche buns 
  • avocado
  • lettuce
  • tomatoes
  • sweet peppers

Sriracha Mayo:

  • 1/2 cup vegan mayonaise
  • Sriracha 



  1. Prep brioche by lightly brushing the inside of the buns with olive oil. Set aside. 
  2. Form burgers into the size patties you want, and season each side with salt and pepper. 
  3. Warm a medium-sized skillet over medium-low heat. When heated, add oil. When oil begins to shimmer, add onions to the pan. The key to caramelizing is cooking low and slow. When onions start to soften after 4-5 minutes, add cabbage, garlic, red pepper flakes, and salt. Cook until onions and cabbage have caramelized, about 8-10 minutes. Remove from the pan. Set aside.
  4. In the same pan, increase heat to medium-high. When warmed, add burgers to the pan. Using a spatula, immediately begin to move the meat around in the pan. Moving them around helps the burgers form a crust and keeps them from sticking to the pan. Cook each side for about 3-4 minutes. If using vegan cheese, add it when you flip the burger. 
  5. If using cheese, turn heat to medium-low and cover the pan; this will help melt the cheese. Check after 2-3 minutes. 
  6. Place buns in toaster or oven and toast until lightly crisp. Add mayonnaise to the inside of both the top and bottom bun. 
  7. Using tongs, top burgers with onions and cabbage.
  8. When brioche is toasted, add the burger and other toppings.
  9. Enjoy! 

BBQ Jackfruit Sliders

To Eat, or Not To Eat…

As a society, we are collectively bound by our traditions. And this Missouri girl is not naive to how deeply those traditions are woven into her Midwestern fabric. Missouri is a political bellwether state. And we are also known to smile and wave to complete strangers.

A person’s word and a firm handshake are still all we need to seal a deal. We look after each other and love to be outside! A cool fun fact is that we are the only state in the union that has all five terrestrial eco-systems. Yep, you can find it all here—deserts, swamps, mountains, grasslands, and forests.

We also hold steadfast to our traditions, and our bullheadedness has earned us the nickname “The Show-Me State.” Creatures of habit, we like things the way we like ’em, and change is not much welcomed here. That said, when change does happen, you can guarantee it’s as slow as a Bootheel drawl. Now, it’s not that we can’t change, but you’ve got to show us why we should! Particularly when it comes to what we eat.

Kansas City, my hometown, sits on the far western edge of the state, and has had a long history of determining what we eat.  And what we eat…is meat.  The cattle industry, a thriving industry for over 120 years, began in the west bottoms of KC in 1871 where the Livestock Exchange & Stockyards operated for 12 decades.  In 1899, the National Hereford Show was founded as a cattle show in the Kansas City Stockyardsand was later renamed the “American Royal” after a 1901 editorial in a entitled, “Call It The American Royal.”It’s also why my city would eventually name their baseball team, The Kansas City Royals.  Twice a year in October and November, The American Royal is host to livestock and horse shows, a rodeo and a barbecue competition, all of which are held in the former stockyards.  

Though the stockyards closed in 1991, the meat industry in KC still reigns as King…the King of Barbeque.  From the Atlantic to the Gulf coast, bordered by the western outposts of Texas, my hometown lies in the middle of an area of the United States called the “Barbeque Belt”, an area that houses four distinct barbecue traditions – Carolina, Texas, Memphis and Kansas City.   BBQ is as ingrained in me as any Midwestern heritage could be.  And when I decided to stop eating meat, BBQ was a difficult task to master.  I missed the smoky flavor and the unmistakable smell of BBQ pulled pork.  Until now…

This recipe has been modified several times, but it is one of the best recipes for making jackfruit. Simmered in a ranchero sauce of sorts, the jackfruit is then slowly roasted in a 400° oven for 40 minutes turn halfway through. The crispy jackfruit is then added back to a skillet and doused with bbq sauce. It’s truly heavenly and it satisfies my craving for all things BBQ.


Ingredients for 12 servings


  • 20 oz young green jackfruit, 3 cans, in brine or water
  • 1/4 cup brown sugar
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons cumin
  • 1 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 1 ¼ cups barbecue sauce
  • Buns (gluten-free, brioche, etc.)

Preheat oven to 400° Line a baking sheet with parchment paper. Mix brown sugar and spices together in a bowl. I only used about three or 4 tablespoons of the seasoning. I had a bunch left over and I just put it in a jar for later use.

  1. In a colander add drained jackfruit. I like to pull it apart and dispose of the large seeds. Once most of the water has been released, spread jackfruit out evenly on a parchment-lined baking sheet.
  • Toss with spices and mix well.
  • Bake for 40 minutes, or until the jackfruit is slightly browned and crispy.
  • Remove the jackfruit from the oven, and add to a medium-sized skillet over medium heat. Pour in BBQ sauce. Mix well. Taste for seasoning, adjust as necessary. Simmer for 2-3 minutes.
  • Ensure that buns are cut in half, add to a toaster oven for 2 to 3 minutes, or until interior is slightly crisp.
  • Spread the BBQ jackfruit on the buns, then top with any additional favorites (pickles, slaw, more sauce!).