So- my new phone has a camera and I thought it would be a great way to take a picture of my lunchbox for the blog. As you can see, it was not the best idea ever and the rice looks positively radioactive, which I promise you it was not. So, if you will excuse the picture, let me tell you about my lunch.
First off, I like tofu. I always have and it's nothing that I'm forcing upon myself (or Zach) for the vegan challenge. I don't really understand it when people say they don't like tofu, as I think it's fairly neutral in terms of taste and texture. What I love about tofu is it's ability to soak up flavors in a sauce or a marinade. I would say that about 90% of the time that I eat meat, I'm not actually after the meat itself, but the delicious curry, sauce or marinade that it's in, so tofu is a perfect substitute for me. In preparation for the Vegan MoFo, I got Vegan with a Vengance from the library and marked a ton of recipes that I wanted to try, including BBQ Pomegranate Tofu.
I'd never made BBQ sauce before, so I thought I would try it, along with some coconut rice and roasted broccoli. I made a few changes to the recipe, substituting fresh pomegranate for the pomegranate molasses as my grocery store didn't have it, and leaving out the peanut butter, since Zach can't stand it. I've also decreased the amount of oil and soy sauce that the tofu is baked with, as I thought it could do with less. The BBQ tofu took a bit longer to make than expected (45 minutes total) so by the time dinner was finally ready, I was starving, but it was totally worth it. I can't remember the last time I made a protein plus two sides, so that in itself was novel. The BBQ sauce was great on the tofu, and the roasted broccoli was crisp and delicious, both with and without the sauce. I overcooked the rice a bit, but I'm sure you won't have that problem. Recipes after the jump.
BBQ Pomegranate Tofu
Adapted from Vegan with a Vengeance
For the tofu
1lb/450g firm tofu, cut into 12 pieces
1 t. olive oil
2 t. tamari
For the BBQ sauce
1 T olive oil
1 C/2 large shallot, minced
2 cloves garlic, minced
1t five-spice powder
4oz/120g tomato paste
2 C/500ml vegetable broth
2 T pomegranate molasses
1/2 C pomegranate arils
1T Tamari or soy sauce
1/4C/60ml maple syrup
1t hot sauce (or to taste)
1t liquid smoke
-Preheat oven to 350. Put the tofu in baking dish, pour the olive oil and soy sauce over it, and turn to coat. Bake for 15 minutes. Carefully remove the pan from the oven, flip the tofu and bake for another 15 minutes. While the tofu is baking, start the sauce.
- Heat a saucepan over medium. Add the oil and saute the shallots for about 5 minutes or until softened. Add the garlic, 5 spice and tomato paste and sauté 1 minute more. Add the rest of the ingredients and bring to a boil. Lower the heat and let simmer for 20 minutes, stirring occasionally.
-Put a few ladle fulls of sauce over the tofu and bake for 15 minutes longer.
Adapted from Vegan with a Vengeance
Serves however many you'd like it to
Light coconut milk
- Prepare rice according to package directions, substituting coconut milk for about 1/4-1/2 of the water.
- When rice is finished cooking, add the zest of one lime and fluff.
- Preheat oven to 350F (you may already have it going for the tofu).
- Cut broccoli into florets, put in on a large baking sheet, drizzle on a bit of olive oil and sprinkle with salt and pepper. Give it a good mix and stick it in the oven for 20-30 minutes, stirring once. It's done when it's crisp-tender and starting to brown.