BBQ Tofu Cutlets

Hi friends!

FYI: I wrote a draft of this post yesterday, and I don't want to go through and edit the "today"s to "yesterday"s, so bear with me.

What a lovely Fall day. My husband woke up early to begin his Halloween Movie Marathon, I slept in (only until 8:30), and I've been busy with homework and researching lots of vegan "things"(did you know that it's possible to make vegan caramel? It's true!).

Earlier in the week, I had a complaint about store-bought bread. Instead of sulking, I decided to use our bread machine and make our own vegan bread. Everything was going well...until the bread machine broke. I didn't waste the dough, as it was unharmed, but I followed my gut and wound up baking an absolutely delicious loaf of bread (in the oven). Now I am trying to re-create that hearty delight.

On the menu:

• BBQ Tofu Cutlets
• Boiled, smashed, and baked baby red potatoes
• Roasted brussels sprouts

For the BBQ Tofu Cutlets:
Ingredients:
1 package extra firm tofu
3/4 cup BBQ sauce of choice (find a quality brand with vegan ingredients)
3 Tbsp Soy Sauce
1 Tbsp sriracha (optional)

Remove the tofu from the packaging and wrap with several layers of paper towels. You'll need to remove as much excess water as possible. To do this, set the tofu on a plate and place something heavy on top. Refrigerate overnight.

Cut the square of tofu in half so that you have two rectangles. Flip the rectangles up and cut them in half (so you have thinner rectangles). Then cut those rectangles diagonally so you have triangles. Now, I'm sure you could cut them into any shape you desire, but be sure to get them thinned out! After last night, I'd even get them thinner next time. At this point, I poured a layer of BBQ sauce in the bottom of a baking dish lined with parchment paper. I arranged the tofu on top, in one layer, and covered them with more BBQ sauce. They don't need to be swimming in the sauce, but make sure they have a nice spread. I let the tofu marinade like this, covered, in the fridge for several hours.

When you're ready to bake the tofu, preheat the oven to 375 degrees. Bake the tofu for 30 minutes, flipping halfway through baking. Remove the tofu from the oven, drizzle the cutlets with more BBQ sauce and bake for another 10 minutes.

For the potatoes:
Ingredients:
Baby red potatoes (or yukon gold)
Olive oil
Garlic
Salt
Pepper

Boil the potatoes in salted water until they are tender (check doneness with a fork). Remove the potatoes from the water and place on a cookie sheet, lined with foil or parchment paper. Using a potato smasher (or cup, bottle, anything you can press on the potatoes with), press down on the potatoes until they split and flatten out a bit (you're not making mashed potatoes, so don't be too rough on them!). Drizzle with olive oil, sprinkle with garlic, salt, and pepper. You could also put other herbs or spices on if you'd like (parsley, rosemary, etc.) but they are just fine with the basics, too. Place in an oven preheated to 400 degrees for 20-25 minutes or until golden brown and slightly crispy.

For the roasted brussels sprouts:
Ingredients:
1lb brussels sprouts
Olive oil
Salt
Pepper
Garlic

Rinse and dry the brussels sprouts. Cut the ends off and cut in half, lengthwise. Place in a bowl and toss with a couple tablespoons of olive oil. Spread on a baking sheet lined with foil or parchment. Sprinkle with salt, pepper, and garlic. Place in a 400 degree oven for 20-25 minutes, stirring halfway through baking. Check after 20 minutes, as ovens may differ. They make take more time. They are done when they start to look browned. They should be crisp on the outside and tender on the inside.