This also deserves a shout out to vegandad @ (vegandad.blogspot.com) - his recipes are vast and diverse and always delicious.
*Warning: this is labor intensive. It took me maybe 90 min from start to finish, but you could shave off time if A - you used canned re-fried beans, I made mine, and B - used bottled salsa, I made fresh too. But making this the way it should be (with the fresh salsa and beans) I think made it just absolutely superb. I would recommend making a double batch for leftovers since it takes so much time.
This easily would serve 4.
The recipe is below, how I altered it is in pink next to it. ENJOY!
INGREDIENTS
Dry Rub
- 2 tsp onion powder
- 1/2 tsp seasoned salt
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp smoked paprika (I just had regular paprika and used that.)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 pkg tofu, cut into 8 slices (I got 10 out of mine - and I enjoyed having more slices.)
Mexican BBQ Sauce
- 4 tbsp margarine
- 1 medium onion, small dice - (used my food processor to speed this up!)
- 2 cloves garlic, minced - (used my food processor to speed this up!)
- 1/4 cup brown sugar
- 1/4 cup tequila (omitted, I didn't have any)
- juice of 1 lime
- 1 cup ketchup
- 1 tsp chipotle powder (or more) (didn't have this either, so I used 1 t. cayenne pepper + about 3 T. liquid smoke. I LOVE the taste of liquid smoke, so you may want to start with less and add slowly to taste)
- 1/2 tsp chili powder
- salt, if desired
Refried Beans
- 2 tbsp oil
- 1 onion, diced - (used my food processor to speed this up!)
- 2 cloves garlic, chopped - (used my food processor to speed this up!)
- 2 cups cooked pinto beans (I used canned)
- 1/2 cup salsa verde (didn't have this so I used red enchilada sauce instead)
- 1/2 (approx.) veggie broth
- 1 tsp cumin
- 1/2 tsp cinnamon
- salt and pepper to taste
- sliced avocado
- chiffonaded romaine lettuce
- salsa (preferably freshly made)
METHOD
1. Mix together the dry rub ingredients and rub onto all sides of the tofu slices. Set aside.
2. Make the BBQ sauce: heat margarine over medium heat in a saucepan, then saute onions and garlic of 8-10 mins, until nice and soft. Add sugar, tequila, and lime juice and mix well. Add ketchup and spices and bring to bubbling. Remove from heat.
3. Make the refried beans: Heat oil over medium heat, then saute onions and garlic for 10-12 mins, until soft and starting to brown. Add beans and salsa (enchilada sauce) and mix well. Cook for a few mins then begin mashing beans with a fork. As beans cook (about 15 mins), thin out with veggie broth to keep them moist, but not too goopy. When desired consistency is reached, add spices and season to taste. Keep warm over low heat.
4. BBQ tofu. If you have a grill, place dry rubbed tofu pieces on grill for a few minutes on each side. Then slather with 1/2 the Mexican BBQ sauce and let sit for 5 minutes, then flip and repeat. (I don't have a grill, so I used a large pan and heated up the tofu for 3-5 minutes on each side, then added 1/2 the Mexican BBQ Sauce and let sit for 5 min, then flipped and used other 1/2 of sauce. They turned out bomb diggity awesome.)
5. Assemble the dish: place a piece of tofu on a plate and top with a layer of refried beans. Top that with 2 avocado slices, and then some of the romaine. Top that with a generous spoonful of salsa.
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