gluten free, vegetarian, vegan, nut free, dairy free

What You’ll Need:

¾ c uncooked brown rice

1 block firm tofu, pressed & torn into chunks

¾ c BBQ sauce + extra for serving

Parchment paper

1 zucchini, sliced in half then quartered

2 ears of corn, kernals cut from the cob

½ Tbsp olive oil

½ tsp sea salt

1 avocado, halved & sliced

Preheat oven to 425*

Meanwhile, slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Set aside.

Combine rice with 1 ½ cups lightly salted water. Cook on the stovetop or in a rice cooker according to package instructions.

While rice cooks, coarsely tear (literally!) pressed tofu into bite size chunks & toss with BBQ sauce. Spread evenly on a baking sheet lined with parchment paper & pop into the oven for 15 minutes.

Toss zucchini & corn with olive oil & salt. Add to baking sheet with tofu & roast for an additional 15 minutes.

Serve roasted veggies & tofu with cooked rice & sliced avocado. Keep extra BBQ sauce around for drizzling ;)

Serves 2.