Barbecue Tofu, Garlic Mashed Potatoes and Green Beans

barbecue tofu

A great meal for "meat and potatoes" kinda folks.

For the tofu:

One block pressed tofu (see “Tofu Tutorial”) cut into thin slices

Barbecue sauce

Preheat oven to 425 degrees. After pressing, lay tofu in a single layer in a large baking pan and cover with barbecue sauce. Bake for about 45 minutes, flipping slices once.

Check to see if slices are firm to your taste. If not, in a lightly oiled frying pan, saute them for a few minutes on each side before serving.

For the mashed potatoes:

4-6 potatoes (I like Red/Russet or the small Yukon Gold kind best). Number of potatoes depends on how many people you are serving and how hungry you are. In general, 1 potato = one serving. I don’t peel them, since all the good nutrients and stuff are in the skin – I just scrub them really well and mash up the skins along with everything else. You can totally peel them if that’s what floats your boat, man.

4-6 cloves garlic, minced (Again, use your discretion. I would go with about 1/2 – 1 whole clove per potato, depending on size.)

Margarine to taste (I like Earth Balance)

Plain Soymilk to taste

Large spoonful Tofutti cream cheese

salt and pepper to taste

NOTE: I’m sorry about all the vague amounts in this recipe! I’m sure you all made mashed potatoes when you were kids – right? Maybe? At Thanksgiving or something? Hopefully you remember how it’s all about mixing in ingredients until the potatoes taste right to you. Just experiment with this recipe – you can’t really go wrong with potatoes and butter(y spread, as the case may be).

Bring a large pot of water to boil. (You should probably start doing this when you put the tofu in the oven.) Drop potatoes in water and boil until they feel soft when you poke them with a fork.

In a large bowl with a potato masher or other suitable utensil, mash up potatoes. Then, using this same instrument or a handheld mixer, blend in the garlic, some softened margarine, some soymilk, and the spoonful of tofu cream cheese. Add more soymilk and margarine for taste and texture, and lastly add however much salt and pepper you desire.

For the green beans:

About 16 oz FRESH green beans, rinsed and with ends trimmed

About 1 Tbs. margarine

salt and pepper to taste

Since the potatoes are garlic-y and the barbecue is a strong flavor, I kept these veggies simple.

Steam the green beans. If you buy them ready to eat in a plastic bag, you can trim a corner off the bag and steam them in the microwave, according to package directions. If you bought them loose, put them in a steamer basket over a pot of boiling water, and toss periodically until soft.

Toss hot beans in a serving dish with margarine to coat, and salt and pepper to taste.

barbecue tofu 2

Serve it all up hot together on a plate! You may want extra barbecue sauce on had for the tofu, in case it dried out a bit, and you’ll probably want some extra margarine to put on top of the potatoes. This is so filling and delicious.




  1. Evan Minsker said

    This looks awesome. I’ve never made barbecue tofu.

  2. Onom nom nom nom

  3. andrea said

    it would be awesome if you posted some more recipies, i loved this one 😉

  4. robyntara said

    Looks super yummy! I’m going to try that. 🙂

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