Spicy BBQ Tofu & Black Bean Salad

Serve this with brown rice for a hearty, heart healthy meal with a kick full of fiber and protein.

Blotting each of the tofu slabs between paper towels to remove some moisture. This helps the tofu absorb the sauce's flavor! This is also a great step for little helpers. Make sure all helpers wash their hands before helping in the kitchen.

Yield

4 Servings

Preparation time

10 minutes

Cooking time

30 minutes

Total time

40 minutes

Ingredients

14 oz tofu (extra firm)

3⁄4 c orange juice

1 chipotle pepper in adobo sauce (minced)

3 clv garlic (minced)

2 T tomato paste

1 T brown sugar

1 avocado (chopped)

15 oz black beans (canned, no added salt, drained and rinsed)

1 T lime juice

1 t kosher salt (or table salt)

4 c romaine lettuce (shredded)

Source

Instructions

Cut the tofu block across its width into 6 rectangular slices. Cut each rectangle in half to make 12 square slabs. Cut the square slabs diagonally into triangles. Blot with paper towels.
In a large bowl, make the spicy BBQ sauce: Mix together the juice, chipotle pepper, garlic, tomato paste, and sugar. Add the tofu and coat each piece with the sauce.
In a large non-stick pan, simmer the tofu and sauce until the sauce thickens and becomes sticky, 7-10 minutes.
Meanwhile, make the bean salad: In a medium bowl, combine the avocado, beans, onion, and lime juice. Season with up to ¼ tsp. of salt.
Divide the romaine onto 4 plates. Spoon the bean salad over the romaine. Serve with the tofu and brown rice.

Notes

Equipment you'll need:

Knife
Cutting board
Large bowl
Medium bowl
Mixing and stirring spoons
Large pan
Spatula
Measuring cups and spoons
Can opener