I was brutally hungry and on the hunt for something quick and easy this afternoon. I went searching through my pantry and found a lone can of black beans just itchin' to get cooked up and go into my belly. And I'm a Texas girl who sometimes misses good barbecue, so I'm always looking for ways to quell that craving (it's not the meat I crave, it's the sauce. Nom nom, barbecue sauce... drool, drool...) Now, voila! I present to you a barbecue-licious tofu wrap. In the words of Han Solo, "She may not look like much, kid, but she's got it where it counts." The same applies to these little cuties. Try them out. You won't be disappointed.
Spritz of oil x2
1 small white onion, finely chopped
2 tablespoons ketchup
1 tablespoon molasses
1 tablespoon yellow mustard
2 tablespoons soy sauce
2 teaspoons light brown sugar
A few shakes of liquid smoke
Salt and black pepper
1 15.5oz can black beans, drained and rinsed
1 14oz block extra firm tofu, drained and pressed
1 large tomato, chopped
2 tablespoons, give or take, fresh cilantro, coarsely chopped
8 corn or flour tortillas
- In a small bowl, whisk together the ketchup, molasses, mustard, soy sauce, sugar, liquid smoke, and salt and pepper to taste.
- Heat a large non-stick or cast-iron pan, and spritz it with a light coating of oil.
- Add the onion, and saute until soft.
- Add the beans, tomatoes, cilantro, and the BBQ sauce, stirring occasionally, until hot and well mixed. Set aside, cover, and keep warm.
- Cut the tofu into quarter-inch strips. Heat and spritz another pan with oil. Add the tofu and cook until golden brown, turning as needed. Season with salt and pepper to taste.
- If you have a cast-iron skillet, I highly recommend using it to warm your corn tortillas over medium low heat. I do each of mine individually as I dress the wraps, and it makes all the difference.
- To serve, divide the tofu strips among warmed corn tortillas. Spoon BBQ bean mixture on top, roll and enjoy!
Vegan Barbecues and Buffets