BBQ Baked Tofu and Pintos

Ok, I have a confession to make...


Dang, that stuff is so addicting...

Alright, first up, cut up enough 1/4 inch-ish tofu slabs to cover a 9*13 casserole dish.  This should be about 1 block, depending on what size you buy.  Then press the tofu.  Lay the tofu in a single layer in the casserole dish, and *smother* with bbq sauce (can you tell I'm trying to use it up?)  Bake for 20 minutes at 375, flip, bake for another 15 minutes, then broil for 3 minutes. 
While that is going, saute up a chopped small-ish red onion, and a chopped bell pepper - about the same amount of bell pepper as onion.  Mix the veggies with ~3 1/2 cups cooked pinto beans, 1/4 cup ketchup, 3 tbsp molasses, 3 tbsp sugar free maple syrup, ~1 tsp liquid smoke, 3 tbsp apple cider vinegar, 1 tbsp paprika, 1 tsp dried mustard, and a 4oz can of hatch chilis.  If you can get your hands on fresh hatch chilis, all the better, but I couldn't :(.  Anyhoo, spread this over the tofu, and then top with sweet potato tater tots (again, I WOULD link to a recipe here, but they turned out kind of bad...) - or, you could just smaaaaaaaaaall dice sweet potato and mix with cinnamon and call that done...
Bake this entire thing for about 20 minutes.  It should be nice and bubbly!


  1. Sounds awesome, wish that you would list the ingredients rather than hide them in a paragraph description form.

    1. Thanks for the comment, anonymous. I will start doing that - I'm still developing my style. I'm glad you said something!