this meal started with cornbread and then i worked my way backwards and planned the rest around it. it was loosely based on this BBQ tempeh dish we had in Hawaii at Peace Cafe.
It is delicious, summery and filling!
For the cornbread, I used this recipe from PPK.
I used half the amount of maple syrup, added 1/2 c. corn niblets and some fresh cracked black pepper. Also i baked it in a skillet. to do this, put your cast iron skillet in the oven with a few tbsp of oil and leave it in while you prep the batter and the oven heats up. then take it out and pour in your batter and bake for about 30 minutes or until it’s set and a knife or toothpick comes out clean. run a knife around the edge and invert onto a cooling rack.
1 block of medium firm tofu, cut in half and then into 1/4 in slices
1 small onion, diced fine
1 can tomato paste
1 small can diced tomatoes
2 cloves garlic, minced
2 tbsp molasses
1 tsp each: dijon, white vinegar, chili paste
1 tbsp each: apple cider vinegar, worcestershire sauce, liquid smoke, maple syrup
1/4 c. nutritional yeast
in a pot sauté onion with a bit of oil and a pinch of salt until slightly browned. add tomatoes, tomato paste and garlic. stir to break down the tomato paste. add everything else (except tofu). once it starts to bubble, turn down to a low simmer and put the lid on. cook gently for 15-20 minutes, stirring occasionally.
heat a bit of oil in a pan and lightly fry the tofu slices in one layer until slightly golden, then flip. add BBQ sauce, turn down heat and cook for 5 minutes. ALL DONE.
1/2 small red cabbage, sliced fine
1 carrot grated
1/2 c. small diced veg (we used cucumber and celery because it was around)
1 bunch of scallions, sliced
black sesame seeds to garnish
CREAMY SLAW DRESSING made by Mark
1/4 c. vegenaise
1 tbsp mustard (dijon or otherwise)
2 tbsp white vinegar
a pinch of sugar
whisk together, pour over slaw and stir.