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I’m so excited about today’s post! I’m having a bit of a moment with this recipe right now. I got the inspiration for this recipe from a restaurant that we went to on our recent cross country trip. Have you ever eaten something so yummy, so satisfying, and so beautiful that you just. can’t. stop. thinking about it? I guess that’s what they call a ‘foodie crush’, right? So, this happened to me, when I went to the Wild Cow Café in Nashville, TN. (Nashville is the town seen in the photo in the last post…did you guess?) I love country music, and so of course, Nashville is a pretty awesome place to visit! We camped at a beautiful lake. We went to the Johnny Cash Museum – is there anyone cooler than Johnny Cash?!! We ate at the Wild Cow Café, and the Hard Rock Café, both of which made super yummy vegan food for us. And I took LOTS of photos (do I even need to say that? It’s what I DO!), and while I was taking photos, in downtown Nashville, great music was pouring out of every neon lit bar and restaurant up and down the street. Seriously. How could I even leave this place? Music + Photography + Great Food = Lovin’ me some Nashville!!

Ok, so now that I got that out of my system, let’s talk food! If you happen to be in that part of the country, I definitely recommend checking out the Wild Cow Café, it’s a great place. My husband said that his Reuben sandwich was the best one he ever had (at a restaurant, because he’s super smart sweet like that…). I had their Buffalo Greens and Beans bowl and it was everything I just described! My recipe was inspired by this yummy bowl of healthy delicousness, and since then, it has morphed into something quite new! I actually threw together my first version of this recipe while we were still on the road, and when my kids actually ate KALE, I knew I was onto something! Since we’ve been home, I’ve made this several times, and every time I changed it a little bit, until I came up with this combination, which is a new family favorite!

So what do we have going on here? We have brown and white rice (You can use either or both. I use both), sauteed portabello mushrooms (not essential to the recipe if you don’t like mushrooms – there’s a couple of haters in my family, so I omit them and the bowls are still a hit!), tofu strips baked in BBQ sauce (kind of like ribs… nod to Memphis? I love it there too!), juicy kale braised with garlic, crispy shredded carrots, everything topped off with creamy ranch dressing, and if you like a little kick, a few splashes of Frank’s Red Hot sauce! (Don’t be scared. I’m a lightweight when it comes to hot sauce, and this isn’t hot. It’s tangy, and flavorful, and mild enough that I can put a generous amount on my bowl and really enjoy it.) I can’t wait for you to try this, it’s sooooo good! It’s beautiful and healthy too!

If this is your first time using tofu, this is the perfect recipe for your tofu initiation! It’s super easy, and since tofu takes on the flavor of anything you cook it with, you can’t go wrong here! When you buy the tofu, get the vacuum packed kind if you can, and as firm as you can. I use Wildwood Foods brand, but there are plenty of other kinds. This is not silken tofu. If you have to buy tofu that’s packed in a tub, no worries, just buy the firmest one you can, and then cut it into cubes, and bake it that way. I left it in strips for the photo, but when I serve it I actually cut it into cubes any way.

Also, the recipe will make more ranch than you probably need for the bowls, but is having extra ranch on hand ever a problem? Not around here! Just make sure to use it in a few days because it has fresh parsley. Braised Garlic Kale is also a quick and easy side dish, so use this recipe anytime you need to get some green on your plate! This amazing comfort food recipe, actually has 3 different recipes that you could separate out for different meals… 5 minute Ranch Dressing, Braised Garlicky Kale, and Baked BBQ Tofu! Yay!

Here’s a few tips, and then I’ll lay the recipe on you so you can get these bowls into your life ASAP!!! You can use store bought vegan ranch, but if you have the time, this recipe is def worth the effort! You can prepare it a day or two ahead of time if you want, but it is really fast, so no worries! Also, you’ll be doing some multi-tasking while you make this recipe. I find it best to go in the order laid out in the recipe, trust me, it’s easier that way! You could make it a little easier on yourself and get some frozen, organic rice from Whole Foods or Trader Joe’s and heat it in the microwave. Whaaaat?! Yes, I said it… ! You probably don’t need a full six cups of rice, but you may have some leftover ingredients, so I put enough rice in the recipe in case you might be able make up another bowl. Say, tomorrow at lunch time, with a sparkling, cold pomegranate KeVita (my fav!!), or maybe even later, when the memories of the best dinner ever, inspire you to go in the kitchen before bed and have a little snack! Don’t judge me… I told you I have a foodie crush!!

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Recipe Time!!



5.0 from 1 reviews Save Print BBQ Tofu and Braised Garlic Kale Bowl with 5 Minute Ranch Author: the Cheftographer Recipe type: Lunch or Dinner Cuisine: Comfort Food Prep time: 1 hour Cook time: 30 mins Total time: 1 hour 30 mins Serves: 4 Servings Juicy braised, garlicky kale, on a bed of rice, BBQ Tofu, and sauteed portabello mushrooms, and topped with shredded carrots, Ranch Dressing, and a splash of Frank's Red Hot Sauce (optional). Ingredients Baked BBQ Tofu

Extra Firm Vacuum Packed (if possible) Tofu, cut into cubes or strips

1 Bottle of BBQ Sauce



Sauteed Mushrooms

2 Portabello Mushrooms cut into bite sized pieces

1 Tablespoon of Vegan Margarine

salt and pepper to taste



Braised Kale

1 Large bunch of Green or Red Kale, washed

3 Med. sized Garlic Cloves, diced

½ t pink or sea salt

1 C water

1 T oil



3 Large Carrots, Shredded



6 Cups of Brown and/or White Rice (cooked)

6 Cups of Brown and/or White Rice (cooked)

5 Minute Ranch Dressing

1¼ C Vegan Mayo (I like Reduced Fat Vegenaise)

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

½ tsp Black Pepper

3 T Finely Chopped Fresh Parsley

1¼ C unsweetend, plain, non-dairy milk (If you are using a different mayo - you will probably need less milk, add a little bit at a time, until you reach your desired consistency)

Frank's Red Hot Sauce (opt.) Instructions Prepare Recipe Components in this suggested order - 5 minute Ranch - Combine mayo, onion, garlic, salt and pepper in a 2 cup measuring cup. Whisk in milk, a ¼ cup at a time, until desired consistency is reached. Recipe is adjusted for a thick, creamy ranch using Reduced Fat Vegenaise. May be prepared ahead of time and kept for a few days, covered int he refrigerator. Prepare your rice according to package directions, and keep warm. Shred Carrots Baked BBQ Tofu - Preheat oven to 450*. Line a baking sheet with parchment paper (optional - makes for easy clean up!). Drain water from tofu package, and then cut tofu block into 1 inch strips or cubes. Line the tofu up on the baking sheet and drizzle with BBQ sauce. Turn each piece of tofu until it is coated with BBQ sauce. When oven reaches temperature, bake for 20 minutes, or until tofu is firm and BBQ sauce is baked into tofu. It will appear a little dry, but you will add more sauce when you serve it. Sauteed Portabello Mushrooms - In a large skillet, saute the mushrooms in the margarine, with salt and pepper to taste, over a medium heat, for about 4 minutes. Set aside in a bowl and cover to keep warm, and return skillet to stove top for prepare the braised kale. Braised Galicky Kale - Cut the tough end pieces off of the bunch of washed kale leaves. Chop leaves into bite sized pieces. In a large skillet, heat 1 T oil and the garlic over a medium heat for about 1 minute, and then add kale. Sprinkle with salt, pour the water over the top, and stir. Cover with a lid and lower heat. Cook for approximately 10 minutes, stirring occasionally, to toss with garlic, until kale is wilted, and slightly darker color, but still having a little snap to it. Remove from heat. To assemble bowls -

Add a portion of rice to bowl. Next add some some tofu and drizzle with some BBQ sauce. add some mushrooms, and then a generous amount of braised kale. Top with some shredded carrots and drizzle with ranch dressing. Serve with Frank's Red Hot Sauce if desired. Notes 3.4.3177