Tag: bbq

The Best Baked BBQ Tofu You’ll Ever Have

~ Karine K ~ 12 Comments
The Best BBQ Tofu You'll Ever Have
The Best BBQ Tofu You’ll Ever Have

Fabulously tasty and versatile, this will be the best BBQ tofu you’ll ever have. It requires only eight ingredients and can be used in a multitude of ways, from sandwiches to soups and bowls. I usually serve it with mashed potatoes and this Super Quick Broccoli Gratin. I sometimes double the recipe and scramble the leftovers the next day to stuff a burrito. The kids love this recipe and the fact that it’s baked in the oven makes it even more enticing for mama.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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The Best BBQ Tofu You’ll Ever Have

The Best BBQ Tofu You'll Ever Have
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 brick extra firm tofu, pressed and cut into cubes (click here to see how to press tofu and get it ready for use)
  • 4 tablespoons toasted sesame oil
  • 4 tablespoons tamari
  • 2 teaspoons smoked paprika
  • 1 teaspoon maple syrup
  • 7–8 drops liquid smoke
  • 2 cloves garlic, minced
  • Sea salt and pepper, to taste

Instructions

Preheat the oven to 350°. Whisk together the sesame oil, tamari, smoked paprika, maple syrup, liquid smoke, minced garlic, and sea salt and pepper in a large mixing bowl.

Add tofu to the mixing bowl, and using your hands, turn the tofu around so that all surfaces are well covered.

Arrange the tofu cubes and the sauce on a rimmed baking sheet lined with parchment paper. Try to avoid pieces touching one another as much as possible. Transfer the baking sheet to the oven and bake for 15 minutes. Remove from the oven, turn the cubes around, scraping some of the sauce, and place back in the oven. Bake for an additional 15-20 minutes, or until the cubes are deep brown and puffed up. Remember that the baking time will vary depending on the size of your cubes. Bon appétit!

Keywords: tofu, bbq, baked

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Le meilleur tofu BBQ

The Best BBQ Tofu You'll Ever Have
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Tellement simple et versatile, cette recette de tofu vous accompagnera pendant longtemps, et de mille et une façons.

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 brique de tofu extra ferme, pressée et coupée en cubes (cliquer ici pour voir comment faire)
  • 4 c. à soupe d’huile de sésame grillé
  • 4 c. à soupe de sauce tamari
  • 2 c. à thé de paprika fumé
  • 1 c. à thé de sirop d’érable
  • 7–8 gouttes de fumée liquide
  • 2 gousses d’ail, émincées
  • Sel de mer et poivre, au goût

Instructions

Préchauffer le four à 350°. Mélanger dans un grand bol l’huile de sésame, la sauce tamari, le paprika fumé, le sirop d’érable, la fumée liquide, l’ail et le sel et poivre.

Ajouter les cubes de tofu et bien mélanger avec les mains, en s’assurant de bien couvrir tous les cubes.

Disposer les cubes de tofu, en évitant qu’ils se touchent le plus possible, et la sauce sur une plaque de cuisson recouverte de papier parchemin. Mettre au four et cuire pendant 15 minutes. Retirer du four, tourner les cubes de tofu dans leur sauce et remettre au four pendant 15 à 20 minutes, jusqu’à ce que les cubes de tofu soient bien colorés et gonflés. Le temps de cuisson varient selon la grosseur des cubes. Bon appétit!

Keywords: tofu, bbq, au four, enfants

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BBQ Pulled Jackfruit

~ Karine K ~ 3 Comments
BBQ Pulled Jackfruit
BBQ Pulled Jackfruit

Jackfruit is the new favorite in meat alternatives, and this BBQ Pulled Jackfruit is one of the best way to enjoy it. The meaty texture of jackfruit makes it perfect for dishes like tacos, stews, sandwiches, and salads. Make sure you buy jackfruit in brine (or water), not in syrup. Serve on hamburger buns, garnished with this Quick and Versatile Spicy Mayo and this Red Cabbage Slaw.

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BBQ Pulled Jackfruit

BBQ Pulled Jackfruit
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Ingredients

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For the BBQ Sauce:

  • 1 teaspoon olive oil
  • 1/2 onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 can of tomato paste
  • 1–2 tablespoons molasses (depending on how sweet you like your BBQ sauce)
  • 2–3 tablespoons white vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoon Dijon mustard

For the Jackfruit:

  • 1 20-oz can jackfruit in brine (not in syrup)
  • 1 tablespoon olive oil
  • 1/2 onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 cup vegetable broth
  • Additional salt and pepper, to taste

Instructions

For the BBQ Sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and garlic. Sauté for about 6-7 minutes. Add the rest of the ingredients, except the mustard, and cook for about 20-25 minutes, over low heat, stirring occasionally. Add the mustard and taste. Adjust seasonings. Blend using immersion blender.

For the Jackfruit: Drain and rinse the jackfruit. Cut out the tough inner core. Transfer the fruit to a large bowl and mix in the brown sugar, smoked paprika, black pepper, and chili powder.

Heat the olive oil in a large skillet over medium heat. Add the onion and the garlic, and sauté until the onion is translucent, 4-5 minutes. Add the jackfruit to the skillet and cook, stirring, until the jackfruit begins to brown, about 4-5 minutes.

Add the vegetable broth and 3/4 of the BBQ sauce. Reduce the heat and simmer until sauce has thickened about 20 minutes. Stir to break the jackfruit apart as it softens. Optional: Transfer the jackfruit to a baking dish and transfer to a 400˚ oven to brown for about 10 minutes.

Shred the jackfruit with forks and season to taste with salt and pepper. Serve on any buns you like. Top with this Red Cabbage Slaw, some Spicy Mayo, and some cilantro. Or simply top with your favorites: tomato, lettuce, red onion. Serve with the rest of the BBQ sauce. Bon appétit!

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Jackfruit BBQ

BBQ Pulled Jackfruit
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 portions 1x

Ingredients

Scale

Pour la sauce BBQ maison:

  • 1 c. à thé d’huile d’olive
  • 1/2 oignon, émincé
  • 3 gousses d’ail, émincées
  • 1/2 c. à thé de sel de mer
  • 1/2 c. à thé de flocons de chili broyés
  • 1/2 boîte de pâte de tomate
  • 1 à 2 c. à soupe de mélasse (selon le niveau de sucre désiré)
  • 2 à 3 c. à soupe de vinaigre blanc
  • 1 c. à soupe de cassonade
  • 2 c. à thé de moutarde de Dijon

Pour le jackfruit:

  • 1 boîte de jackfruit de 20 onces (s’assurer que le jackfruit est dans l’eau et non dans un sirop)
  • 1 c. à soupe d’huile d’olive
  • 1/2 oignon, émincé
  • 3 gousses d’ail, émincées
  • 2 c. à soupe de cassonade
  • 2 c. à thé de paprika fumé
  • 1/2 c. à thé de poivre noir
  • 1/2 c. à thé de poudre de chili
  • 1/2 tasse de bouillon de légumes
  • Sel de mer et poivre, au goût

Instructions

Pour la sauce BBQ: Dans une casserole moyenne, chauffer l’huile à feu moyen. Ajouter l’oignon et l’ail et faire revenir pendant 6 à 7 minutes. Ajouter le reste des ingrédients, sauf la moutarde de Dijon, réduire le feu et cuire pendant 20 à 25 minutes, en brassant de temps à autre. Ajouter la moutarde en brassant, goûter, et ajuster les assaisonnements. Mélanger avec un mélangeur à main.

Pour le jackfruit: Égoutter et rincer le jackfruit. Couper le coeur de chaque triangle. Placer les fruits dans un grand bol et y incorporer la cassonade, le paprika fumé, le poivre, et la poudre de chili.

Chauffer l’huile d’olive dans une grande poêle à feu moyen. Ajouter l’oignon et l’ail et faire revenir jusqu’à ce que l’oignon soit translucide, environ 4 à 5 minutes. Ajouter le jackfruit et cuire, en brassant, jusqu’à ce que le jackfruit commence à dorer, environ 4 à 5 minutes.

Ajouter le bouillon de légumes et 3/4 de la sauce BBQ. Réduire le feu et laisser mijoter jusqu’à ce que la sauce épaississe, environ 20 minutes. Mélanger afin de défaire le jackfruit pendant la cuisson. En option, vous pouvez transférer le jackfruit au four préchauffé à 400˚ pour laisser dorer pendant 10 minutes.

Défaire le jackfruit à la fourchette et assaisonner, au goût, de sel de mer et de poivre. Servir sur des pains à sandwich ou à hamburger, avec cette mayonnaise épicée, cette salade de chou rouge, et de la coriandre fraîche. Ou tout simplement avec tomate, laitue et oignon rouge. Servir avec le reste de la sauce BBQ. Bon appétit!

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I went to a vegan BBQ…

~ Karine K ~ 2 Comments

So, yes. I did it. I put the words vegan and BBQ in the same sentence. I know. But Monday night was a feast in the greater, powerful sense of the term. Not only a feast for the eyes, but a fuzzy feeling inside, and this delightful state of not wanting to stop eating. Ever.

The vegan BBQ started with the vegetables. Of course. Aren’t they so enticing? Organic plants that just won’t stop giving. The colors, the smells… Even the kids wouldn’t stop eating the raw veggies before I grilled them. My first star was the BBQ’ed cauliflower. I often go back to the same BBQ sauce my mom used to make (from scratch), and use it on different vegetables. I only swapped the butter in the recipe for an Earth Balance spread.

Start with some vegetables...
Start with some vegetables…

Then came the corn, onions, zucchinis, mushrooms, peppers, and more onions, because I have a serious addiction to onions, garlic, anything belonging to the Allium genus really.

The trick when grilling a bunch of vegetables is knowing when to put them on, so they are all ready at the same time. It takes a bit of practice and common sense, but just think about it before putting them on. Obviously, a zucchini will cook way faster than an onion. Here’s a chart from Addicted to Grilling, it could help at least steer you in the right direction. The other important thing is oiling your vegetables. That will impart flavor, of course, but it will prevent from sticking. So now, close your eyes and imagine a BBQ filled with stuff. Now imagine that this stuff is all vegetables!

Vegetables on the grill
Vegetables on the grill

Feel free to add skewers of marinated tofu, tempeh, or seitan. I made some freekeh to accompany the vegetables, served with a Pepita-Cilantro Pesto, from another recipe, and I had a meal. Trust me, the flavors of the grill can also be applied to a vegetable. Those portobello mushrooms were better than a flatiron steak. Great thing also is if you have leftovers, you can either reheat the next day in the oven, or make a vegetable soup. Either way, you can’t go wrong! Enjoy your vegan BBQ!

A Plant-Based BBQ
A Plant-Based BBQ