Raspberry Chipotle BBQ tofu and cauliflower
Recipe type: Vegan BBQ
Cuisine: Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 14.5 oz can fire roasted tomatoes
  • 6 oz fresh raspberries
  • 1 tablespoon maple syrup
  • 1 tablespoon gluten-free tamari
  • ½ teaspoon smoked paprika
  • ½-1 teaspoon liquid smoke, depending on your tastes
  • 2 teaspoons chili powder
  • ¼ cup apple cider vinegar or lemon cayenne KeVita if you want an extra kick
  • salt and pepper to taste
  • spray oil
  • 2 small heads cauliflower
  • 1 14 oz. block sprouted tofu
  1. Preheat your oven to 375F
  2. Combine tomatoes, raspberries, maple syrup, tamari, paprika, chili powder, and apple cider vinegar in a high speed blender. Blend on high until very smooth.
  3. Chop your tofu and cauliflower into 1" pieces
  4. Spray 1-2 baking sheets with spray oil. The larger your cauliflower heads are, the more baking sheet space you will need.
  5. Place your cauliflower and tofu on baking sheets, making sure to spread the pieces out in a single layer.
  6. Bake your mixture for 45 minutes-1 hour, checking intermittently. You want your cauliflower to be soft and the edges to be getting crispy.
  7. Plate and enjoy!
Recipe by Super Strength Health at http://superstrengthhealth.com/bbq/