I saw this recipe posted on Facebook from The Sweet Life a couple of weeks ago and, being a huge fan of BBQ and Southern cooking in general in my omni days, I figured I'd best try it. How was it? I've made it three times in less than fourteen days if that answers your question. Sticky, sweet, spicy...basically everything good barbecue should be without anyone getting hurt! I've tweaked a few things that I'll note below that I believe makes it even better. I'll also give you some too-tired-to-make-homemade-bbq-sauce short cuts which work well too! Bon appetit!
Serves 2
Ingredients for the bowl:
2 cup brown rice, cooked (1 cup dry)
8 ounces extra firm organic tofu, drained and pressed
2-3 tbsp nutritional yeast
1 cup black eye peas, black beans or kidney beans (I've tried all three)
1/2 bunch kale
1 tsp lemon juice
salt and pepper to taste
1/2 avocado
1/2 batch Barbecue Sauce (recipe below)
Ingredients for the Barbecue Sauce:
(Adapted from Vegan Comfort Food by Alicia Simpson)
makes about 2 cups *
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 (Annie's or The Wizard's are both good)
1 tbsp liquid smoke
big pinch of cayenne
*In a pinch, you could always use bottled BBQ sauce, I've used Annie's Naturals Organic Sweet and Spicy and it was great!
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 sauce in the refrigerator.
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 325-400º F depending on your oven. Mine runs really hot! Line a baking sheet with tin foil 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 Bowl:
Heat up black eyed peas or beans of your choice in a saucepan over medium heat. Add about 1/4 cup barbecue sauce and a dash of smoked paprika (spicy or sweet, whatever floats your boat), stir to coat.
Steam kale until slightly soft, about a minute. Mix with lemon juice, salt and pepper.
Assemble bowl by placing rice on the bottom. Top with beans, BBQ tofu, and steamed kale. Finish with a few slices of avocado.
Add extra barbecue sauce, hot sauce, or nutritional yeast to taste and dig in! Yeehaw!!
Assemble bowl by placing rice on the bottom. Top with beans, BBQ tofu, and steamed kale. Finish with a few slices of avocado.
Add extra barbecue sauce, hot sauce, or nutritional yeast to taste and dig in! Yeehaw!!
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