Really. It’s a problem.
People usually can’t wrap their mind around a vegetarian with such an obsession with barbecue sauce, but alas, you are reading the words of (and then hopefully making the food from) one. I can’t even tell you what it is that I love about it. Everything, maybe? I’m not super picky… if the label even hints that it is barbecue sauce, then get me a spoon. Stat. Lest I use my hands.
And I suppose eating sauce from the jar with my hands is probably not lady like (who is this girl?!).
Luckily, I had some tofu sliced up and ready to go when I grabbed the barbecue sauce this weekend.
I also had some tomatoes roasting in the oven, and some leeks sliced up… and some grits cooking. I didn’t have much of a plan, but this dish came together SO nicely! It was the perfect Sunday night dinner after spending the day planting a garden on my balcony.
|I’ve one to Scarborough Fair….Parsley, Sage, Rosemary, and Thyme|
The BBQ tofu is simple and classic, and the grits are there to catch any stray barbecue sauce. The caramelized leeks on top give it a nice crunch, and the tomatoes daintily sit atop every bite, doling out their burst of sweetness. Also, you can make all the components at the same time… so even though it seems complex, it really is still a 30 minute meal. Huzzah!
- Olive oil
- 4 campari tomatoes, halved with seeds removed (or whatever you have)
- 3/4 cup water
- 1/4 cup grits
- 1/4 soy milk
- 1 leek, sliced and cleaned
- 8 oz extra firm tofu
- 1/2 cup barbecue sauce
- Preheat the oven to 450.
- Place the tomato halves on a lined baking sheet with a drizzle of olive oil and a shake of salt, and place in the oven for roughly 30 minutes.
- Bring the water to a boil in small sauce pan.
- Add the grits, return to a boil, and then turn down to very low.
- Cook covered, with frequent stirring, for 15 minutes.
- Stir in the soy milk, and continue cooking for 5-10 minutes.
- Add salt and pepper to taste
- While the grits are cooking, heat up some olive oil in a small skillet over medium heat and add the leeks.
- Sprinkle the leeks with salt, and then cook over low for about 20 minutes, until tender.
- Heat up some olive oil in a nonstick skillet over medium-high heat.
- Add the tofu and allow to sear for about 7 minutes per side.
- Pour in the barbecue sauce, making sure each piece is nicely coated.
- Cook for additional 5 minutes.