Wednesday, August 5, 2009

Grilled Mexican Tofu

It may surprise you to know that northern Ontario is not an epicentre of Mexican cuisine. There is nary a chile to be found anywhere, and if you ask for tomatillos at the grocery store you get blank stares. So, I was happy when I saw that the local bulk food store was now carrying chipotle powder. Not as good as the real thing, and not even as good as the canned stuff in adobo sauce, but better than nothing. Even so, this dish is really, really good. It's rather like a tostada but with tofu instead of a corn tortilla.

Dry Rub
- 2 tsp onion powder
- 1/2 tsp seasoned salt
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin

- 1 pkg tofu, cut into 8 slices

Mexican BBQ Sauce
- 4 tbsp margarine
- 1 medium onion, small dice
- 2 cloves garlic, minced
- 1/4 cup brown sugar
- 1/4 cup tequila
- juice of 1 lime
- 1 cup ketchup
- 1 tsp chipotle powder (or more)
- 1/2 tsp chili powder
- salt, if desired

Refried Beans

- 2 tbsp oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 2 cups cooked pinto beans
- 1/2 cup salsa verde
- 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)

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 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 according to the method here.
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.


trustngod - daily said...

This looks delish! I'm not into using alcohol in cooking and there is none in my house. Any ideas on a substitution for the tequila? Thanks.

OzVegan said...

hmmmm i just love Mexican food!
(and Tequila)
Thanks VeganDad for this and all the other tasty Recipes.
Btw - just purchased your book :)
Keep it up!

VeganLisa said...

If you make it to Toronto in September I will point you toward some great places to stock up on dried chilies. If you don't make it, may be we can send a spicy care package your way.

Laura (In My Healthy Place) said...

Wow, this sounds absolutely fantastic. I can't wait to try it!

Shelby said...

This looks wonderful, I will try it soon. Your Maple BBQ tofu is a weekly dish in my household. I've been looking for something new to do with tofu.

Peace, Love and Veganism said...

I'm so impressed with your lasagna on the last post! Fresh pasta - wow! We loved your sausages, btw, and are set to try the 'wings' next :)

Vegan Epicurean said...

I really like the idea of a little cinnamon in the refried beans. How did you come up with it?

Beautiful picture of the dish. It makes me want Mexican food tonight.


Binx said...

sure does look great!

spandexonthebrain said...

That looks amazing! I can't wait to try it!!!

Anonymous said...

Dear Vegan Dad,

If I could wish for one thing, it would not be money or fame. It would be to live at your house, because your food is so awesome. My own Vegan Dad recently went Raw Vegan Dad, so no more yummy cooked Vegan Dad food anymore. Not that his Raw food is bad, just cooked food is nice to have around.

anyway this was my round-about-way of telling you that I love love love your blog.

A Vegan Daughter

caribbeanvegan said...

This sounds go good. By the way I used your decadent chocolate recipe as a guide for my 2nd attempt and vegan ice cream and it turned out wonderful. I like ice cream again too!

Nikki Gee said...

Double checking my pantry right now (it's grocery day) and I will be making this tonight! It looks so good!! We are trying to ease up on the carbs, so finding a Mexican food without tortillas can be a challenge. Thanks!

Carrie™ said...

Sounds incredible! Southern Ontario (outside of Toronto) isn't exactly brimming with Mexican foodstuff either. It's better than it was 5 years ago, but sometimes I still have to hunt high and low for corn tortillas and quite often come home empty-handed. :o(

Cmac said...

I just made this recipe (well with some modifications) using tempeh instead of tofu and it turned out great.

Thanks again for another great recipe

Vegan Dad said...

Vegan Epicurean,
There are three basic Mexican spices: cumin, chili, cinnamon (and oregano, but it does not start with "c"). I usually use a mix of all these in any Mexican dish I make.

Vegan Epicurean said...

When I think of cinnamon and savory food my mind goes immediately to Middle Eastern cuisine. But, then again I don't make Mexican food very often, since it is not something I am familar with. Looks like I need to pick up a Mexican cookbook or two.

That pic is very appetizing.

Tracy Warner said...

Tiny food in the middle of a large plate. Chef Dad?!

Looks awesome as always.. .. . .

Spencer said...

This dish was amazing! So many wonderful flavors. Like Shelby, the Maple BBQ is a weekly (sometimes twice weekly) staple in our house. I actually don't own a grill, so I cook the tofu in a skillet and get great results. Thought, I would like to get a grill sometime and taste the difference. Thanks for the great recipe.

Nikki Gee said...

I finally got around to making this last night! It was fantastic! We skipped the beans and the layering, but the tofu and BBQ sauce were amazing!

(I posted a link to you on my blog.)

bionic woman said...

WOW! this was amazing. made the beans with reg red salsa and they were great. THANK YOU!

Tom J said...

I made this tonight and it is seriously one of the best things I've ever made. The bbq sauce is to die for and the seasoning of the refried beans is incredible. I put some avo-salsa on top of mine. Truly fantastic, can't wait to make it for friends sometime.

Ashley said...

I made this tonight and it was amazing!! Thanks for sharing :)

Unknown said...

I made this last night as a 'test' for my cooking club. I will definately be making it for the girls! I made a few modifications (no offense intended!). I laid the tofu in a puddle of red chile sauce and I added grilled zuccini around the edges. Thanks mso much for all your excellent recipes!!!!
If you're interesed, I have a photo on my Facebook page - Linda Sawyer Ferrara

Unknown said...

I made this last week for the Cooking Club girls and it was a huge hit! Thanks so much! -Linda Ferrara