Posted by Healthy Bitch Daily on Oct 5, 2012
This homemade version is much healthier and it's a snap to whip together.
What You Need
Sauce
2/3 cup of BBQ sauce
2 tablespoons vegetarian hoisin sauce
2 tablespoons balsamic vinegar
2 teaspoons soy sauce
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon vegan bacon bits or 3 drops of liquid smoke
Hot sauce, to taste
Other ingredients
1 package of firm or extra firm tofu, frozen hard for several days and thawed (Note: high protein super-firm tofus, while delicious, have very low water content and don't work well.)
2 cups broccoli florets
8-9 spears of asparagus, in 1-inch pieces
1 cup quinoa, cooked according to package instructions and *fluffed*
How to Make It
Rinse the tofu while squeezing. Squeeze out the water but don't sweat getting all the water out. Cube it and start frying in a large skillet over medium heat. Mix all the sauce ingredients together. Pour on the sauce and press the tofu with the flat of your spatula so the water goes out and mixes with the sauce. Keep doing it and the sauce will get sucked in. You may need to add a little water to get the sauce to the consistency you like since the amount of water in the tofu will vary (rinsing out my sauce bowl seems to make the exact right amount of water).
When the sauce starts to thicken again after getting watered down, put in the veggies and toss. Cover and let the veggies steam for 2-3 minutes. Serve over quinoa while veggies are still crisp.
*Recipe courtesy of Leslie at Vegan Foodie Mama
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