Friday, April 19, 2013

On My Hearth: Smoky Barbecue Bowl

Inspired by this amazing new found blog, The Sweet Life, I decided to attempt something new: barbequed tofu.  Other than scrambling and sauteing, I haven't experiment very much with tofu, but this dish looked so spicy & flavorful, I couldn't resist.

Since I had a bottle of prepared bbq sauce gathering dust in my pantry, I used that instead of the "from scratch" version that Sarah shared; next time I'd definitely make it up fresh as I'm sure it's better. Otherwise, I followed the recipe to a "t" and it was fantastic! The lemony kale and creamy avocado cool the smoky heat of the other ingredients just enough, allowing for a wonderful mixture of flavors.  Soooo delicious!

I'm including The Sweet Life's exact recipe here, please stop by her blog for more amazing vegan good-ness.

                  

                           Smoky Barbecue Bowl


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  1                cup  brown rice -- cooked (1/2 cup dry)
  8             ounces  extra-firm tofu -- drained and pressed
  2               tbsp  nutritional yeast -- (2 to 3)
  1                cup  blackeyed peas
     1/2         bunch  kale
  1                tsp  lemon juice
                        salt and pepper to taste
     1/2                avocado
     1/2         batch  Barbecue Sauce -- recipe separate
                           

Barbecue Tofu:

Cut tofu into 1” cubes and place in a shallow container. Add 1 cup of barbecue sauce and stir to combine. Allow tofu to marinate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Remove tofu from excess barbecue sauce, saving extra sauce, and transfer to a small bowl. Add nutritional yeast and mix to coat. Place tofu on baking sheet and bake for 20 minutes. Remove from oven, flip tofu over, top with remaining barbecue sauce, and return to oven for another 10-15 minutes until browned and chewy.

Making the Barbecue Bowl:

Heat up black eye peas in a saucepan over medium heat. Add about 1/4 cup barbecue sauce and stir to coat.

Steam kale until slightly soft. Mix with lemon juice, salt and pepper.

Assemble bowl by placing rice on the bottom. Top with black eyed peas, BBQ tofu, and steamed kale. Finish with a few slices of avocado.

Add extra barbecue sauce, hot sauce, or nutritional yeast to taste.

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Serves 2

                   
                             Barbecue Sauce

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     1/4           cup  white onion -- diced
  1               tbsp  olive oil
  2               cups  ketchup
     1/2           cup  molasses
  2                tsp  apple cider vinegar
     1/4           cup  vegan Worcestershire sauce
  1               tbsp  liquid smoke
  1              pinch  cayenne


Heat olive oil over medium heat. Add diced onions and saute until translucent. Let cool. Combine all the ingredients in a food processor or blender and puree until smooth. Store in the refrigerator.

Yield:
  "2 cups"
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Today Chip and I have a little errand to run, headed over to the Orlando area to pick up a new "toy." I won't say anything more until we actually have the thing in our possession, but I will tell you this: It's very old and very bright yellow! I'll pop in later to share more.  In the meantime, have a wonderful day!

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