BBQ Tofu, Homestyle Potatoes and Broccoli

The other night we made fried tofu with BBQ sauce, steamed broccoli and carrots, and oven-baked homestyle potatoes.

First, the potatoes were sliced and then put in a casserole dish, added some Earth Balance vegan butter and spices, and let it all bake for about 15 minutes. Then we added some whole wheat bread crumbs (I just put a slice of bread in the food processor and pulse for quick crumbs) and let it all bake for about 10 more minutes, until the potatoes are cooked through and it all looks brown and yummy. The bread crumbs make it crunchy.


For the tofu, it is a good idea to press it between paper towels for a few minutes to get the excess water out. Put a couple of layers of paper towels around the block of tofu then set something heavy on top. (I let it press for a couple minutes while I cut up the broccoli and carrots.) Then we sliced the tofu in triangles and fried it in some coconut oil until slightly brown. Next we poured BBQ sauce on top and put it in the oven for about five minutes.


It was a hearty dinner!