I spent too long thinking about how to share these recipes. Because while they are really good together, they are also excellent on their own. And I worried that if I shared them in the same post I’ll get people thinking that if they’re trying one they HAVE to try the other.
On the other hand, I love having complete meals handed to me, and together this is it: protein, green veggies, and carbohydrates. So if you want to make BBQ tofu but want to serve it with some cooked broccoli instead, do it.
Or if you want to make the collards to serve alongside some beans or a sandwich or something, do it. Both the tofu and the greens are great mix-and-match dishes.
There are probably a million and one barbecue sauce recipes out there, and seemingly as many available pre-packaged at the store. If you’ve never made a homemade barbecue sauce before, I implore you to try it!
This one happens to be really easy to make, and it’s zippy and tangy and so flavorful. All you need is a blender and some pantry friendly ingredients. It’s so quick to throw together for a last minute/you forgot to plan ahead sort of dinner.
It’s easy to love barbecue sauce for that sweet and sour, spicy, and smoky flavor and this sauce is no exception. Tomato paste provides the tomatoey base for the sauce, and maple syrup the sweetness.
Add pomegranate molasses (see notes), a syrup made from pomegranate juice, for it’s sweet and tangy flavor. I’m not actually a huge molasses fan, but I love this stuff and substitute it for molasses all the time. But, even if you love molasses I think you’ll enjoy this pomegranate stuff too!
Red wine vinegar and vegan Worcestershire sauce provide additional tanginess and soy sauce adds some of that umami filled saltiness. To spice it you add garlic, onion powder, smoked paprika (for extra smoky flavor!) and chipotles with their adobo sauce.
I like my food to have a kick to it, and BBQ sauces are no exception. You can adapt this to your desired level of heat. If you’re heat sensitive make sure to remove the seeds and membrane and perhaps use only one. If you are like my dad, and only get excited about your dinner if it’s super spicy and you think 2 chipotles is nothing, don’t seed them and possibly add more. It’s your call!
Tofu pairs well with barbecue sauce, because it let’s the bold BBQ flavor shine. When baked, tofu gets nice and chewy, and coated with thick flavorful sauce. Bonus–it’s all hands off. Let your oven do the cooking! And meanwhile, you can prep and cook your vegetables (and grain/carb of choice!).
These collard greens cook up smoky and tender. Flavored with thinly sliced garlic, which is fried in a little oil until lightly caramelized to soften the otherwise sharp bite.
Seasoned further with umami rich soy sauce, a little bit of maple syrup for sweetness, some tabasco for an undertone of spice, and liquid smoke because smoky collard greens are the best. This dish is cooked in under 10 minutes, making it the perfect last minute accompaniment to so many things, including the BBQ tofu.
Let me know in the comments if you make this dish, rate it, or tag me on Instagram!
- Pomegrate molasses can be found in a well-stocked international section of your local grocery store (or possibly with the regular molasses), as well as in a middle eastern grocery store. You can also order it online!
- The collard greens recipe can also be used as a method to cook kale.
- If your bunch of collard greens weighs a lot less than 1 lb, just reduce the soy sauce mixture proportionally.
- If you want to use the barbecue sauce as is, I recommend simmering it on the stove for around 15 minutes to allow the flavors to meld and have it thicken.
*Pomegranate molasses can be substituted for regular molasses if needed *If you can't find/don't have Worcestershire sauce, you can substitute tamarind concentrate, steak sauce, or just leave it out *If you don't have smoked paprika use regular paprika, and add a splash (~1/2 tsp) of liquid smoke, if desired
Smokey Collard Greens
To make the bbq tofu
To make the Collards
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 654 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 1mg Sodium: 1553mg Carbohydrates: 121g Fiber: 8g Sugar: 86g Protein: 20g
*Pomegranate molasses can be substituted for regular molasses if needed
*If you can't find/don't have Worcestershire sauce, you can substitute tamarind concentrate, steak sauce, or just leave it out
*If you don't have smoked paprika use regular paprika, and add a splash (~1/2 tsp) of liquid smoke, if desired