Meatless Monday: Barbeque Tofu!

It’s Monday, which means it is time for another Meatless Monday recipe!

Tonight, it is time to get back to our Southern roots. I’m talking barbeque, slaw, and creamed corn.

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Barbeque Tofu!

You will need:

1 block of extra firm tofu

Cornstarch

Barbeque sauce

Cooking oil, I’m using canola oil

Directions:

1. Take the tofu out of the package, slice it in to thin ‘steak’ cuts.

2. Using paper towels or clean dishtowels press the excess water out of the tofu.

3. Slice the tofu into small square pieces.

4. Pour some cornstarch into a small bowl & lightly coat each piece of tofu in cornstarch.

5. Place the tofu in a pan with a little bit of oil. The cornstarch will help give the tofu a little bit of a crunch.

6. Coat the tofu in barbeque sauce.

I paired mine with this delicious and creamy vegan coleslaw as well as canned cream corn, and of course sweet tea. :) 

Give this delicious meal a try and let me know what you think! :) 

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Homemade Vegan Pot Pie Casserole

Yet again we find ourselves at the beginning of another week, a Monday. Today marks the last full week of shopping. While the hustle and bustle of your week is just beginning, I’m hoping that this recipe will ease the stress of the week and provide a delicious meal that you and yours can sit down and enjoy!

This recipe is an adaptation of a recipe that I originally saw in this year’s Holiday issue of Food Network Magazine, which should only go to show how easy it is to take your favorite recipes and make them vegan by substituting in new ingredients.

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Homemade Vegan Pot Pie Casserole

Ingredients:

1/2 a stick of vegan margarine 

4 carrot sticks, chopped into small pieces

2 stalks of celery, finely chopped

8oz of baby bella mushrooms

1 1/2 tablespoons of low-sodium soy sauce

3 tablespoons of flour

1 1/2 cups of soy milk

1/2 cup of soy creamer

1 14oz block of tofu cut into small squares (save the water*) 

1 15oz can of peas

7 slices of bread, made into bread crumbs**

Salt and peper to taste

Directions: 

1.  Melt you butter in a large oven safe dish. 

2. Add in the carrots, onions, and celery. Cook until they are slightly softened, remembering to still occasionally. Usually around 5 minutes.

3. Add in the mushroom and the soy sauce and cook until the vegetables are soft. Usually around 3 minutes. 

4. Add in the flour, stir, and cook for one minute. 

5. Add in the soy milk, soy creamer, 1 cup of water, and salt to taste.  

* I like to use the water my tofu was packaged in, if it is not quite one cup just add water to bring it to a cup. 

6. Bring your mixture to a boil, then reduce to medium heat and let simmer for 5 minutes or until thickened.

7. Add the can of peas and the tofu, bring to a simmer, and then add salt and pepper to taste. 

8. Remove from heat, stir thoroughly, and add the bread crumbs evenly to the top of the dish. Then bake in the oven @ 425 for about 8 minutes or until the top is slightly browned. 

**Cheap vegan bread crumbs are not an easy thing to find, so I tend to just make my own. I toast the bread, break it into small pieces separating the crust from the bread. In a food processor, I blend the bread first and pour that into a bowl. Then I do the crust, and mix it all together in bowl. 

For this recipe, I add both the crust crumbs and the bread crumbs into the food processor and add 1/4 teaspoon of garlic salt. 

I'm making this for dinner tonight with my Dad. I can't wait to share our reviews and of course some pictures with you! (:

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