BBQ tofu & Southwest Pinto Beans

Okay, so…I made these recipes up myself one night as I was fiddling around in the kitchen with some tofu and a bottle of bbq sauce. Sadly, I’ve waited so long to post this that I can’t recall exactly what I put into these things. So I’m going to give this a shot and give you a general idea.

BBQ Tofu

PART 1:
a gallon-sized plastic bag
2-3 pieces of wheat bread
flax seed
dried dill
black pepper
dried oregano
dried basil
red pepper flakes
16. oz block of extra firm tofu

1. Leave the bread out overnight and throughout the next day to harden a bit and make it easier to crumble.
2. Drain the tofu.
3. Combine the spices and flax seed to taste in a gallon sized ziploc bag.
4. Add in the bread, crumbled or ripped into smaller pieces.
5. Seal the bag and shake to mix the breads and spices.
6. Add the tofu and shake to coat it as best as possible.

PART 2:
BBQ sauce
tomato paste
spices to taste

1. Empty the contents of the gallon bag into a skillet with hot oil.
2. Cook tofu and bread mixture for a while, till brown.
3. Add in the BBQ sauce and some tomato paste (I like mine a little sweeter which is why I added this in).
4. Add extra spices to taste.
5. Cook the mixture for 10-15 minutes or till it cooks down and looks more like a sloppy joe mixture.

Dump over slices of wheat bread, add a little grated cheese and enjoy!

Southwest Pinto Beans

1 can pinto beans
1 small onion, chopped
1 green pepper, chopped
salt
black pepper
red pepper flakes
bbq sauce
flax seed

1. In the same pan that you just used to make the BBQ Tofu (taking advantage of leftover bbq sauce-y goodness), saute the onions and green peppers till tender.
2. Add pinto beans.
3. Add in spices to taste. Stir and cook 1 minute.
4. Add in flax seed and bbq sauce (about 2 tablespoons or to taste).
5. Cook 5-7 minutes or till everything is bubbling up all nice and gloopy.

BBQ Tofu @ Beans

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