How to Make the Best (Vegan) BBQ Ever

For the past few months, I've lucked out big time with M getting home early and taking over dinner duties.

But of course there are still those nights when that doesn't happen and we just need some tasty, healthy comfort food.

My go-to has been this spicy/sweet Pomegranate BBQ Tofu recipe, along with beets (yay, winter root veggies), protein-rich quinoa, and dietary-fiber-rich greens.

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Pomegranate BBQ Tofu, Greens, and Quinoa with Beets
Serves 4

Ingredients:

• 2 large beets
• 1 box, extra firm tofu
• 1 cup favorite barbecue sauce
• 1/2 cup pomegranate molasses
• 1 1/2 tablespoon olive oil
  
• 3 cloves crushed, minced garlic
  
• 6 cups kale
• 1 cup vegetable stock
• 1 box quinoa
  

Directions:
Preheat oven to 350 degrees. Remove stem from beets and wrap in foil. Bake 30-45 minutes, until tender.

Place tofu between two plates and weigh down with two cans to help remove water. Let sit for 20 minutes. (Reducing water content in the tofu helps it better absorb flavor.)

Brush a teaspoon of oil over an 8x10 baking dish. Slice tofu into half-inch rectangles, then lay into baking dish.

In a small bowl, mix BBQ sauce and pomegranate molasses. Pour the mixture on top of the tofu. Use tongs to make sure all pieces are coated. Bake at 375 degrees for 25 minutes.

In the meantime, heat a tablespoon of oil in a medium pan. Sautee the garlic for two minutes, then add the greens. Sautee the kale for 5 minutes, then add stock, reduce heat, and cover. Let simmer/steam for 6-7 minutes, stirring occasionally.

Prepare the quinoa according to package instructions, then add in chopped beets.