10/10 The Leftover Diner
Happy Meatless Monday. In honor of Canadian Thanksgiving, I have used Canada’s Meatless Monday logo. If I were celebrating Thanksgiving today I would want a heaping plate of all things veg, so I could truly give thanks for my body, my health and the amazing vitality and peace of mind that comes with eating a plant based diet. That is something I am truly thankful for.
The weather has been unseasonably warm in Michigan for the last week. I have accepted it as a personal gift from Mother Nature and I am grateful. The, “Oh my god winter is here already” food cravings left as quickly as they came and I began to want BBQ again. Yay!
A few days ago I asked Sandy, “What do you want to do for dinner?” She replied, “We’re eating at the Leftover Diner.” Very clever Marketing Consultant Sandy. I mentally scrunched up my nose because I am leftover averse, but she is a vegan culinary wizard so I wasn’t at all surprised when her concoction was out of this world. It was also easy and inexpensive to create, so I wanted to share. The tofu cutlets and peppers would also be sensational on a hoagie roll. They would be sensational on a piece of rusty metal. As soon as they were gone I looked for more. They are really fantastic in their simplicity. You don’t have to spend a ton of time to create fantastic tofu…just do a few key things.
Photo By: S. Duquet
BBQ Tofu Cutlets & Peppers from The Leftover Diner
By: S. Boulton
Ingredients
1 1lb pkg of extra firm tofu, drained and pressed
Liquid aminos (use 2-3 drops per slice of tofu)
1 1/2 C of your favorite lower sodium BBQ sauce
1 bell pepper (red, green or yellow, whatever you have on hand) sliced into long, thin strips.
Make it Happen:
~Slice the tofu into 1/2 thick pieces.
~Spray large skillet with nonstick spray and warm. Place tofu slices into warm skillet and begin to simmer. (I could only fit about 8 slices in my pan, which was enough for two)
~Put 2-3 drops of liquid aminos on “up” side of the tofu. Gently rub it in with the back of a spoon. Wait 2-3 minutes and then flip the tofu. Now use about a tablespoon of BBQ sauce to slather on the “up” side of each piece of tofu.
~Continue to simmer until the the underside begins to get firm and brown a little. (about 5-7 minutes) Flip tofu and put about a tablespoon of BBQ sauce on the up side of each of these pieces.
~Put peppers into skillet and sprinkle with a little BBQ sauce. Allow all to simmer for another 5-7 minutes. You want the tofu to “firm” up, so use your judgement for duration.
~I flipped the tofu one last time, re-applied BBQ sauce to this side, waited another minute or two and plated with the peppers.
Photo By: S. Duquet
Serve with your favorite grain mixture and a side of “leftover” re-heated veggies if you have ’em. We had leftover mashed sweet potatoes. Perfect for Canadian Thanksgiving.
Have a delicious day.
Tags: 30 day challenge, BBQ tofu cutlets, BBQ tofu with peppers, compassionate eating, dairy free, dairy free recipe, E2 Diet, E2 recipe, Engine 2 Diet, going veg, Meatless Monday, Meatless Monday recipe, oil free recipe, plant based diet, tofu cutlets, trying vegan, trying vegetarian, vegan dinner redipe, vegan experience, Vegan MoFo, vegan transition, vegan wannabe, vegetarian transition
