Food for the Soul: BBQ Tofu + Lemon Kale + Sweet Potato Mash

One of my favorite pre-vegan hangouts was a little place called Super Pollo. If you know even a word of Spanish, you know that this place is not exactly meat free (pollo=chicken). I loved me a half chicken with creamy mashed potatoes and cole slaw, and lately I have been feeling a void in my heart where my favorite soul food used to be (...literally. My heart is probably way healthier.)

My vegan soul food fix came this past Sunday when I decided to make BBQ tofu, lemon kale, and sweet potato mash. It is one of the best meals I've made in a long time, and I must say that it kicked some Super Pollo ass. These dishes go great together, but can also be served separately. Definitely worth trying out!



Lemon Kale

• 1 bunch of kale
• 1/4 cup lemon juice
• 2 tbsp. dry white wine
• 1 onion, chopped
• 3 cloves garlic, minced
• Salt to taste

1. Remove the stems and slice the kale into ribbons
2. Heat a large frying pan over medium heat
3. Add the lemon juice and white wine and heat for about 2 minutes
4. Add the onion and garlic and cook for about 5-6 minutes
5. Add the kale and cover the pan with a lid
6. Mix occasionally 
7. Add salt to taste
8. When the kale is bright green, but not wilted, remove from heat and serve

Sweet Potato Mash

• 3 small or 2 large sweet potatoes
• 1/4 cup unsweetened vanilla almond milk
• 1 tbsp. brown sugar
• Dash of cinnamon

1. Bring a large pot of water to boil
2. Add the sweet potatoes and cook for 15-20 minutes, until soft
3. Drain water, and place sweet potatoes in a large sturdy bowl
4. Mash sweet potatoes until desired texture (I like mostly smooth with a little bit of chunks)
5. Add the almond milk and mix
6. Add the brown sugar and cinnamon and mix again
7. Serve warm and enjoy!

BBQ Tofu

• 1 package extra firm tofu
• 1/2-2/3 cup of your favorite vegan BBQ sauce
• Slow cooker

1. Set your slow cooker to medium
2. Cut the tofu in 1/2 inch cubes (about 12 pieces total)
3. Put the tofu in the slow cooker, and add the BBQ sauce. Mix thoroughly without breaking the tofu.
4. Cook on medium heat for about 4 hours

**Note: I botched the timing a little bit. I turned my slow cooker off and on to prevent burning, but I would say 4 hours on medium should be about enough. 

ENJOY!