#270 The Case of BBQ Tofu

1 tablespoon smoked paprika

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1 teaspoon mustard seeds

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1 lb extra-firm tofu, blotted dry

1/2 cup hickory-smoked BBQ sauce

1 tablespoon olive oil

Mix together the smoked paprika, garlic powder, onion powder, mustard seeds, cumin, salt and pepper. If you want, smash some of the mustard seeds and cumin with a pestle.

Slice the tofu lengthwise into 6 bars. Season well all over with the seasoning mix.

In a large pot with a lid, warm the BBQ sauce over medium-high heat for about 1 min. or until bubbling.

Add the tofu bars and leftover seasoning mix and turn to coat. Cover and refrigerate for at least 2 hours.

Oil a cookie sheet. Set the bars on the sheet, leaving excess BBQ sauce in the pot, and broil at the highest heat on the centre rack for 5 min., until the tops of the bars are almost burnt. Flip them and continue broiling for about 3 min. until crispy and dark. Or BBQ them!

In the meantime, heat the remaining sauce and spread on plates.

Top with the BBQ Tofu.

Serves 2.

♥ Becki

Comments

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#108 The Case of Smokey Bean Soup

S mokey Bean Soup may be the recipe I am most proud of. Smokiness is derived from two sources (no, not mascara and eye shadow)—roasted garlic and hickory-smoked BBQ sauce—a combo that produces a surprising depth of flavour. Smokey Bean Soup 1-1/2 cups navy or white pea beans 12 cups water, separated 6 rounded teaspoons (for 6 cups) vegetable bouillon powder 1/2 bulb garlic olive oil 1 onion, chopped 3 carrots, chopped 1 bay leaf 2 teaspoons fresh rosemary 1/4 teaspoon pepper 1 tablespoon hickory-smoked BBQ sauce salt Soak the beans overnight in 6 cups of the water. Drain and rinse. In a covered pot, simmer the beans in the rest of the water and vegetable bouillon powder, for 1-1/2 hours. Preheat oven to 400ºF. Slice the top off the half-bulb of garlic to expose each clove. Place upright on foil and drizzle with olive oil. Wrap. Roast for 45 min. Let cool. Add the onion, carrots, bay leaf, rosemary ...

The Case of Vegetarian Detective in Italy

B uon giorno! I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right! But wow...Italy! I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person! So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat. Things I learned in Italy: In the regions we ...

Vegetarian Detective

Search This Blog