With daylight savings time and the longer evenings, I just can’t wait for those summer cookouts. It’s fun to pull out the grill on a regular old weeknight and turn out some great barbecue!
Whether you like it smoky or spicy, savory or sweet, there’s no reason to give up your favorite barbeque flavors as a vegetarian or vegan. Tofu has a wonderfully absorbent quality when it comes to flavors. It’s especially so when it is frozen, thawed and pressed beforehand.
Here’s a basic barbecue flavored marinade, that can be used by itself or along with your favorite barbecue sauce at grill time.
Smoky BBQ Tofu Marinade
¼ cup soy sauce or tamari
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar (or mirin)
1 tablespoon tomato paste
1-1/2 teaspoons liquid smoke
2 cloves garlic, minced
2 teaspoons paprika or chili powder
Blend all ingredients and pour over tofu. Makes about 1/2 cup, enough for 1 pound.
There are so many sides to choose from, but on a weeknight, I choose the easiest to prepare. Here is a quick and easy baked bean recipe that can be baking in the oven while you prepare the rest of the meal. It is sweet and tangy with a rich tomato flavor.
Homemade Baked Beans
courtesy of Jenna Weber (www.eatliverun.com)
1/2 tbsp extra virgin olive oil
1/2 of a large yellow onion, chopped
3 cloves garlic, minced
2 tbsp pure maple syrup
1 tbsp ketchup
1 tsp ground mustard
1/2 tsp sea salt
1 bay leaf
1 tsp hot sauce
8 oz tomato sauce
1 15 oz can cannellini beans, drained and rinsed
Preheat oven to 350
In a cast iron skillet or non-stick skillet, heat the olive oil. Add the onions and sauté for about five minutes or until soft and translucent.
Add the garlic and sauté 30 seconds more.
Add the maple syrup, tomato sauce, salt, ground mustard, hot sauce and ketchup and simmer for five minutes.
Add the beans and bay leaf, stir, then cover the skillet with aluminum foil and bake for 45 minutes, stirring once during the baking process.
Allow to cool and serve warm.
Cheesy mashed potatoes is the simplest side dish of all, provided you have some leftover cheesy sauce hanging around in the fridge, which I think everyone should! http://melaniedaponte.com/2012/11/23/sexy-cheezy-sauce/
courtesy of Vegan Flavorista
Wash and dry four big potatoes. Place them in a microwave-safe bowl. Cover and microwave 10 minutes. Mash with unsweetened non-dairy milk until desired consistency is reached. Stir in a big dollop of Dijon mustard, then season to taste with freshly ground black pepper and sea salt. Take about 4 scallions, washed and dried, and snip them with kitchen shears right into the potatoes. Stir to blend.
Gently reheat cheesy sauce and drizzle over warm mashed potatoes. Heavenly!
I haven’t tackled tofu yet (been intimidated), but this motivates me!
Where do I find liquid smoke? Or can I do without?
Hi, Robin! Thanks for checking out my post. You can find liquid smoke at most grocery stores. It’s usually with the barbeque and hot sauces. I hope you try this recipe. It’s just not the same without the liquid smoke, which is a natural product. Blessings–Melanie
Looks tasty. Definitely trying this soon.
we love BBQ tempeh in our tiny apartment and can’t wait to put that on the grill! those potatoes sound great!
You have the best tofu recipes! I’ve got this one marked for the cottage this summer. I am now craving baked beans. I have black beans in my crockpot right now, but once they’re done I’m going to replace them with cannellini beans. 🙂
Thanks! I hope you like it 🙂
Oooh waw, that BBq tofu looks amazing, tasty & fabulous even! a wonderly combined tasty dinner!
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