BUFFALLO BARBECUE VEGGIE BEAN POT
A pot of veggies and beans cooked in Buffalo Barbecue Marinade with thyme and garlic, topped with caramelized onion and roasted pepper with ginger sticks and fresh garlic; top that off with Roasted Buffalo Barbecue Tofu! Steve’s lunch for a week with leftovers! Nice lunch!!
Makes 7 medium servings
Baked Tofu – Preheat oven to 400 degrees
12 oz. pkg. extra firm water-packed tofu – rinse, gently blot dry, cut into cubes about 1/2 inch
Buffalo Barbecue Marinade: Use the proportions that you prefer in the marinade, mine are an estimate, so taste to be sure it’s to your liking
Mild Buffalo Wing Sauce – I used Savory collection brand, about 1/2 c.
black strap molasses – about 1/4 c.
soy sauce – about 3 T.
brown sugar – about 3 rounded T.
Balsamic vinegar – about 2 T.
Combine marinade ingredients in large bowl. Whisk till incorporated. Place tofu cubes in marinade, gently cover using clean hands (sometimes stirring with a spoon will break the tofu cubes). Set aside while you prepare the other ingredients, rolling the bowl to expose new surfaces of the cubes occasionally. When ready, the cubes should be brown not white.
Line a sheet cake pan with parchment paper. Place a cooling rack over it. Using a large slotted spoon lift tofu cubes from marinade, shake the excess off and place on the rack, equidistant from each other.
Bake on middle rack of preheated 400 degree oven for 30 minutes or till cubes are no longer moist to look at. Remove from oven and set aside.
Caramelized Onions And Roasted Peppers: Makes 5 cups
2 T. grape seed oil
3 lg. sweet onions, peeled and sliced as you like them
1 t. salt
1/2 c. loosely packed peeled, fresh ginger sticks (peel large even piece minus the little nubs, slice into very thin planks, stack a few at atime, cut into very thin sticks, like matchsticks)
1 whole bulb garlic, peeled and coarsely chopped
black pepper
16 oz. jar swet red roasted peppers, drained, cut into strips or squares bite size
In extra-large skillet, over medium heat, melt oil.
Add onions all at once plus salt. Toss in pan to coat evenly with oil, then saute, stirring fairly often, till wilted and translucent.
Add ginger sticks and garlic, stir and continue to cook till soft. Lower heat and cook till almost caramelized
Add roasted peppers, stir, continue to cook till heated through.
Add black pepper to taste, stir, remove from heat and set aside.
Veggie Bean Pot: Makes 7 cups
2 T. margarine
15 oz. can pinto beans, drained and rinsed well
15 oz. can great northern beans, drained and rinsed well
15 oz. can kidney beans, drained and rinsed well
15 oz. can whole kernel corn, drained
15 oz. can peas, drained
DR WT 4 oz. can mushrooms, stems and pieces, drained
1 t. salt
fresh ground black pepper to taste
1 t. garlic powder
1/4 t. celery seed
1/4 t. dried thyme
remainder of the tofu marinade
In large pot, over medium heat, melt margarine.
Add beans, peas, corn and mushrooms, all previously drained, stir to coat with melted margarine.
Add salt, pepper, garlic, celery seed, thyme and remainder of the tofu marinade. Stir well and continue to cook over medium-low heat till beans taste like marinade, about 10 minutes. Turn heat off and cool to room temperature, which further marinates the beans. Adjust for salt and pepper.
Assemble when all segments of this dish are cool:
For lunches layer beans/veggies, top with onion, top with tofu.For at home meals do the same, only serve hot on a plate or in a bowl.
LOCAL UNION 141 