Maggie Honey’s Food Blog 5/18/23. Barbecue Tofu Panini and avocado pear salad (vegan)

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Step 1: pre heat oven to 425 F

Press tofu. 1/2 block firm tofu sliced 1/3 of an inch thick.

Slice tofu 1/3 of an inch thick. This was tofu already pressed from yesterday.
Put the tofu on a baking pan /sheet lined with tin foil and parchment paper. You can choose to do a single serve sandwich or three sandwiches worth of slices.

Bake for 10 minutes.

Flip over tofu

Bake for 8 more minutes

Spread sauce on the tofu. Flip it and spread sauce on the other side. Bake for 5 minutes.

Spoon more bbq sauce on each side of the tofu

Bake it for another 5 minutes

Prepare the barbecue sauce.

BBQ sauce

2/3 cup organic ketchup

2 Tbsp low sodium soy sauce or tamari

1 Tbsp blackstrap molasses

1 tsp Dijon mustard

1 tsp sriracha hot sauce

1/2 tsp liquid smoke

1 tap granulated onion

Stir the sauce

Avocado Pear Salad

1/2 avocado cut in half and sliced lengthwise and cut in half a few times

1/2 canned pear drained sliced lengthwise and cut in half a few times

Juice of 1 lime.

Mix ingredients in a bowl or drizzle line sauce over it and serve.

Sandwich is from veganrunnereats.com. (Just cuz I give someone a shout out doesn’t mean anything other than that)

and salad is from the students vegetarian cookbook by Carole Raymond.

Serve with a beverage of choice. I choose a nice tall glass of lemonade with ice.

Preheat panini press

Completed cooked barbecue tofu.

Butter sourdough bread

Spread barbecue sauce on one side of the bread.
Place in the panini press.

Enjoy 💕💕💕💕💕🧿🧿🧿🧿❤️❤️❤️❤️❤️

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