BBQ Tofu Salad Bowls

thekitchn.com

Catherine

subheading: For the dressing:

½ cup plain Greek yogurt

1 tablespoon water

1 medium scallion, thinly sliced

1 tablespoon freshly squeezed lemon juice

1 clove garlic, minced

¼ teaspoon kosher salt

subheading: For the bowls:

14 to 16 ounces extra-firm tofu, drained and patted dry

1 ½ teaspoons paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

¼ teaspoon smoked paprika

3 ½ tablespoons olive oil, divided, plus more for the baking sheet

2 medium sweet potatoes (about 1 ½ pounds total), cut into ½-inch-thick half-moons

3 cups broccoli florets (about 1 medium head)

¼ cup barbecue sauce

1 cup cooked brown rice

1 (15-ounce) can black beans, drained and rinsed

½ cup chopped fresh cilantro

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