Wednesday, March 24, 2010

Jamaican Black Beans and Tofu

Yes, I have made some changes to the blog's format. Any thoughts on the new template? I can't decide.......

Little by little the pantry has been filling back up and getting more cluttered. So, I am once again challenging myself to shop as little as possible and use only what is in the pantry and fridge to prepare our meals. Tonight's meal was the first of this current pantry challenge. It is bold and spicy and nutritious and delicious!

Jamaican Black Beans and Tofu
1-2 tbs olive oil
1/2 large onion, thinly sliced
2-3 cloves garlic, minced
1/2 block extra firm tofu, drained, pressed, and cut into 1/2" cubes
2 cans black beans, rinsed and drained
1 1/2 cups bottled barbeque sauce (I used Bulls-Eye Original; it contains no high fructose corn syrup)
1 cup vegetable broth
2 tsp Jamaican jerk seasoning
zest and juice of an orange

Heat the olive oil in a large dutch oven. Add sliced onions and sauté until onions are transparent. Add minced garlic, tofu, and the orange zest. Sauté until the tofu is browned on most sides. Add barbeque sauce, jerk seasoning, orange juice, and vegetable broth. Stir to combine and add beans. Bring mixture to a boil, then cover and reduce to simmer for at least 10 minutes.

Serve over rice.

Once again, tonight's photo is blurry. I think I'll switch cameras for the next post and hopefully it will turn out more clearly.

1 comment:

  1. Chef Hymie Grande ( ) is the first and only bottled BBQ sauce to carry the seal of the American Diabetes Association on the label. It has no high fructose corn syrup, no processed sugar, it is all natural and vegan friendly. It is produced by Jamie Failtelson, a.k.a. Chef Hymie Grande of Carlstadt, NJ. 5% of proceeds go to the American Diabetes Association.