What to Make and Eat This Week

BBQ flavor (but not on the grill)

Barbecue-flavored foods are great for midsummer, as if to say “Wake up!” to the heat-dulled palate. But fire up the grill for an actual barbecue? No thanks, I’m hot enough as it is.

I’m talking about BBQ sauce and seasonings, which make plant-based foods extra yummy. Here you’ll find two recipes for hearty BBQ-flavored vegan sandwiches and two cool dishes that can either accompany them or be served on their own.

Scroll to the end for a bonus recipe — a super-easy no-cook BBQ sauce. Of course, you can always use a bottled sauce, but much as I love shortcuts, I’ve never found a brand I like as much as my 5-minute sauce.

This week’s recipes from The Vegan Atlas:

• Big BBQ Tofu Sandwiches

• BBQ-Flavored Lentil Sloppy Joes

• Creamy Tahini Watercress Dill Dip

• Easy Green Bean and Potato Salad

• … and bonus, Easy No-Cook Vegan Barbecue Sauce

Big BBQ Tofu Sandwiches

Barbecue sauce is one of the best flavorings for bland but friendly tofu, as you’ll see when you try these sandwiches. And, as promised, you don’t have to fire up a grill.

The BBQ-flavored tofu, in combination with the sautéed onion and pepper, can be served over rice or other grains if you prefer them to bread.

Complete the meal

• Keep it simple and accompany with fresh corn and a lettuce and tomato salad.

• For a larger meal, add a simple potato salad (see our bountiful roundup of vegan potato salads). Or, a simple coleslaw is a great addition — Fruity Red Cabbage Slaw is a nice foil to the BBQ flavor.

This makes an easy dinner for four, so if you’re looking for extra servings, double the recipe. For even more tips and the printable recipe card, follow this link.

INGREDIENTS

• 14-ounce tub firm or extra-firm tofu

• 2 tablespoons olive oil, divided

• 1 large onion, quartered and thinly sliced

• 1 bell pepper, any color, cut into short, narrow strips

• 1 cup Easy No-Cook Vegan Barbecue Sauce (scroll to the end of this newsletter for the recipe) or good-quality bottled barbecue sauce

• 4 large soft whole-grain round or hero rolls, or 1 long baguette (see note)

INSTRUCTIONS

1. Cut the tofu into 6 slabs crosswise. Blot well on paper towels or clean tea towels, Or better yet, use a tofu press ahead of time. Cut each slab into dice.

2. Heat half of the oil in a medium skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the bell pepper and continue to sauté until the onion is golden. Transfer the mixture to a bowl, cover, and set aside.

3. Heat the remaining oil in the same skillet. Add the tofu and sauté over medium-high heat, stirring frequently until golden on most sides. 

4. Meanwhile, if making Easy No-Cook Vegan Barbecue Sauce, prepare it according to the recipe at the end of this newsletter. Pour 1/2 cup of it into the skillet, and stir to coat the tofu.

5. Cook for 5 to 8 minutes, or until the sauce reduces and gets absorbed into the tofu. Pour in the remaining sauce and cook for a minute or two longer.

6. Divide the tofu mixture between the bottoms of the bread you’re using and top with the onion and bell pepper mixture. Cover with the tops of the breads. Or, you can make the sandwiches open face. Either way, serve with plenty of napkins!

NOTE: If you use a baguette, choose one that’s not too skinny, and preferably, whole grain. Cut it into 4 sections and split open.