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Pomegranate BBQ Tofu (Coconut Rice and Smoky Collards)

August 22, 2010


Originally uploaded by vegansayswhat

Fen – The Malediction Fields –> more awesome post-rock/black metal stuff out of England. I’m building a nice metaphorical stack of black metal for the coming Slamdog season.

The Recipe//
This time around I’m posting my FAVORITE recipe ever. Yep. It’s true. Thank you to Vegan with a Vengeance for offering this recipe to the world.
If you happen to get your hands on some Pomegranate Molasses (and you should) then you’re required to immediately make this. The Coconut Rice and Collards are the PERFECT sides. There’s nothing about this recipe I’d change, except that there only enough leftovers for the following day not week. Oh, and get your hands on some Twin Oaks tofu if you can. Best for baking.

BBQ sauce:
1 cup onions, minced (VwaV calls for shallots but I find shallots a pain in the a$$ so I just use onions)
1 T peanut oil
2 cloves garlic, minced
couple dashes of black pepper
1/2 t chinese 5 spice powder
2 C veggie broth
6 oz. can of tomato paste
2 T creamy natural peanut butter
2 T pomegranate molasses
2 T soy sauce
1/4 C maple syrup or brown sugar
1 t hot sauce (or more to taste)
1 t liquid smoke

For the Tofu
2 lbs tofu, drained and pressed, cut width-wise into 8ths
2 T peanut oil
1 T soy sauce

For the Rice:
2 cups brown rice
1 can (13.5 oz.) coconut milk
1 cup water
a cinnamon stick
1/4 tsp salt
finely grated zest of 1 lime

for the Collards:
one bunch of collard greens
couple cloves of garlic
1 C of veggie broth
1/4 t of liquid smoke
1/4 t salt

First you want to preheat your oven to 350. In a 9×18 (preferably glass or ceramic) baking pan, mix the peanut oil and soy sauce. Slice up the tofu into 1/2 inch thick triangles and dredge both sides in the oil/soy mix. Pop it all in the oven. You want to bake each side for 15 minutes until they turn golden. Meanwhile, let’s make that sauce shall we.

Now is also a good time to start the rice. Add rice, milk, water, salt and cinnamon stick to a sauce pot and bring to a boil. Lower heat, cover pot and simmer 20 minutes. Add lime zest and stir with a fork. Remove from heat, cover and let sit 10 more minutes.

Back to the sauce. In a saucepan over medium heat, sauté the onions in 1 T peanut oil for about 5 minutes, adding garlic and five spice powder, sauté 1 minute more. Add veggie broth and simmer. Add the rest of the ingredients and bring to a boil. Lower heat to simmer for 15-20 minutes, stirring frequently.

Once the sauce and tofu are ready, pour the sauce over the tofu, covering it. Return to oven and bake 15 minutes more.

This is a good time to make the collards. Chop them up, clean them up and throw them in a pan with the other ingredients. Cover and let cook at medium heat for about 15 minutes. It should sync up nicely with everything else.

Finally, serve the tofu over the rice, collards on the side, and of course a little extra sauce on top of the collards. If you don’t talk to me again I’ll understand that the flavors stunned you with so much deliciousness that you couldn’t speak again. I get it, trust me.

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