spicy barbecue shrimp and tofu salad bowl with tzatziki sauce


This salad bowl is as filling as it is nutritious. I added the shrimp and reduced the tofu because Andy must have meat or seafood with dinner. My becoming vegetarian for Lent has been very hard on him. To make this completely vegetarian, leave out the shrimp and increase the tofu to 1 1/2 cups. It’s a very satisfying dish either way and the addition of the tzatziki sauce is cooling.

Spicy Barbecue Shrimp and Tofu Salad Bowl with Tzatziki Sauce
Serves 2

Tzatziki Sauce
1 cup plain non-fat yogurt
2/3 cup Japanese cucumber, seeded and diced (Note: Japanese cucumber is milder than regular cucumber)
2 garlic cloves, minced
1 oz or 2 heaping tablespoons of fresh dill or 1 teaspoon of dill seeds
1 1/2 oz or 2 heaping tablespoons fresh mint, chopped
1 oz (about 2 tablespoons) white vinegar, or to taste
1 oz (about 2 tablespoons) extra virgin olive oil, or to taste
salt and pepper to taste

Put all ingredients in a food processor. Pulse until well blended. The mixture should be slightly thick. If additional thickness is desired, increase the cucumber. Refrigerate until ready to use.

For the bowls
1 cup extra firm tofu, drained and patted dry
1 1/2 cups large shrimp, shelled, deveined, tails on (optional)
1 1/2 teaspoons sweet paprika
1/4 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 1/2 tablespoons olive oil, divided, plus more for the baking sheet
1 1/2 cups broccoli florets
1 cup sugar snap peas
2-4 tablespoons barbecue sauce
1 cup brown rice, cooked
1/4 cup chopped fresh cilantro

Make the tzatziki sauce. Whisk all ingredients except salt together in a small bowl until emulsified and well-combined. Taste and add salt. Set aside.

Make the bowls. Slice tofu into 1/2 inch slices. Slice into 1 inch cubes.

Heat the oven to 400˚F/200˚C. Cover a rimmed baking sheet with aluminum foil for easy clean up, then lightly coat foil with olive oil.

In a medium bowl, combine paprikas, cumin, chili powder, garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper and stir to combine. Pour in 1 1/2 tablespoons of oil and stir to combine. Add the tofu and shrimp, if using, and gently stir to evenly coat.

Place the broccoli and sugar snap peas on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in an even layer, making room for the tofu and shrimp, if using. Place tofu and shrimp, if using, in a single layer on the prepared baking sheet. Roast tofu and veggies for 15 minutes.

Drizzle tofu and shrimp, if using, with barbecue sauce and toss to combine.

Divide rice, vegetables, tofu (and shrimp) between 2 bowls. Drizzle with tzatziki sauce and garnish with cilantro. Serve warm.