𝐌𝐚𝐜 ’𝐧 𝐂𝐡𝐞𝐞𝐬𝐞 𝐰𝐢𝐭𝐡 𝐏𝐚𝐧 𝐅𝐫𝐢𝐞𝐝 𝐁𝐁𝐐 𝐓𝐨𝐟𝐮
By plantbased.traveler
Recipe:
BBQ Tofu:
2 servings of extra firm tofu, about 1/2 a block
2 tbsp vegan friendly BBQ sauce
1/2 tbsp avocado oil
Cut tofu into slices (about 1/4 inch or 0.5 cm thick), lay them between 2 cutting boards and a clean kitchen (or paper) towel, put a heavy pan or pot on top and press them for about 10 minutes to remove excess liquid.
Heat up oil in a non stick pan and fry tofu slices until golden about 5 minutes each side on medium heat.
Lower heat and pour BBQ sauce over the tofu to glaze the slices and cook them an additional minute each side.
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See my recent Sweet Potato Mac ’n Cheese post for the Mac ’n Cheese recipe.
Tweaks I made for this dish:
Instead of miso paste, I added 1 tbsp of BBQ sauce to the sauce before mixing it with the hot pasta and used the other half of the tofu instead of white beans, along with about 1 cup of the pasta cooking water.
I also have been steaming the entire sweet potato instead of boiling it in water.
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