BBQ Haystacks

bbq easy dinner tofu Feb 13, 2024

BBQ Haystacks
Serves: 6 • Total Time: 30 mins • FODMAP rating: high

These haystacks are so filling and the perfect mix of salty and sweet! You can replace shredded tofu with chickpeas in a pinch. If you have an air fryer, it is the easiest way to cook the shredded tofu to get it to the right consistency (kind of like chicken), but the oven works too. The recommended barbecue sauce for this recipe is to use is low sugar Stubbs brand but any brand would work.

2 sweet potatoes, peeled and cubed
2 large heads of broccoli, chopped
1 package super or extra firm tofu (or 1 can chickpeas)
½ cup barbecue sauce
1-2 teaspoons garlic powder
1-2 teaspoons onion powder
1-2 teaspoons thyme
salt and pepper to taste
1-2 avocados, chopped

Preheat the oven to 425℉.
Prepare two baking sheets or pan (one if using an air fryer) with parchment paper and set aside.
Drain, pat dry and then shred the tofu with a cheese grater or shredder and mix with the barbecue sauce.
Lay it out on a pan and place in the oven (or air fryer).
Cube the sweet potatoes and chop the broccoli.
Lay the vegetables out on the other pan and season with salt, garlic powder, onion powder and thyme. Place in the oven and roast for 10 minutes before taking out the broccoli.
Take out the broccoli and continue roasting the other vegetables.
Cook for another 10 minutes until potatoes are tender and tofu hardens slightly (to a similar texture as chicken).
Make the haystacks by layering roasted sweet potatoes, broccoli, shredded tofu, a dash of barbecue sauce and chopped avocado.

*Don’t forget to preload on vegetables before you eat!
*Make Ahead: Drain, pat dry the tofu and shred and marinate in the barbecue sauce.
*If using chickpeas or garbanzo beans, simply drain and warm up with barbecue sauce and serve with roasted vegetables.
*FODMAP Swaps: Keep tofu servings to no more than 1 cup and increase as tolerated; keep avocado servings to 1 slice and increase as tolerated; use appropriate substitutions for garlic and onion if sensitive or keep it to under 1 teaspoon total of garlic and onion per serving; keep sweet potato servings to ½ cup or less and increase as tolerated or swap for another potato variety; keep broccoli servings to ¾ cups or less and increase as tolerated and stick to florets.

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