sweet. sour. spicy. tangy. juicy. happy eating. :)
"slaw"py bbq sandwiches with grilled pineapple and fingerling potatoes
bbq sauce
2 tbsp olive oil
1/2 yellow onion - chopped
3 cloves garlic - minced
1/2 cup ketchup
2 tbsp tomato paste
3 tbsp apple cider vinegar
1 tbsp molasses
2 tbsp chili powder
3 tsp cayenne
1 tsp red pepper flakes
2 tsp smoked paprika
1/4 tsp liquid smoke
salt and pepper to taste
tofu cutlets and pineapple
1 package super firm tofu - drained
2 tbsp olive oil
1 tbsp toasted sesame oil
2 tbsp old bay seasoning
1 pineapple - sliced
1 tsp cayenne
1 package buns
fingerlings
6-8 fingerling potatoes
1 tbsp olive oil
1/4 cup fresh chopped parsley
salt and pepper to taste
slaw
1/2 head cabbage - shredded
2 carrots - julienned
3 scallions - chopped
1 cup veganaise
2 tbsp tofutti sour cream
1/2 cup apple cider vinegar (or red wine vinegar)
2 tbsp celery seed
for the bbq sauce, heat the olive oil in a large skillet. add your onions and garlic until the onions sweat. you can now combine the rest of the ingredients in the order they appear. bring to a boil for 3-5 minutes then let simmer for 10 minutes. remove from heat and let cool.
combine all of the ingredients for the slaw, and let chill in the fridge while you prepare the rest of the meal.
in a medium pot, add 4 cups water, salt and your potatoes. bring to a boil for 3-5 minutes, then remove from heat and allow to cool.
it's now time for the grilling.
once the potatoes have returned to room temperature, oil each one and throw onto the grill until slightly browned. remove and toss with oil, fresh parsley and salt and pepper.
slice the tofu cutlets into 1/4 inch thick, rub the oil mixture on each cutlet and season with the old bay seasoning and salt and pepper. grill each cutlet until browned on each side. remove from the grill and allow to cool a bit. once slightly cooled, chopped into small bite sized pieces and toss with the bbq sauce.
season each slice of pineapple with the oil and cayenne and grill until slightly browned. add salt and pepper to taste.
you can now throw your buns onto the grill with a bit of oil if you would like them toasted a bit. pile your bbq tofu first, then the pineapple and then the slaw.
serve with your potatoes and a nice cold amber ale.
enjoy!
2 tbsp olive oil
1/2 yellow onion - chopped
3 cloves garlic - minced
1/2 cup ketchup
2 tbsp tomato paste
3 tbsp apple cider vinegar
1 tbsp molasses
2 tbsp chili powder
3 tsp cayenne
1 tsp red pepper flakes
2 tsp smoked paprika
1/4 tsp liquid smoke
salt and pepper to taste
tofu cutlets and pineapple
1 package super firm tofu - drained
2 tbsp olive oil
1 tbsp toasted sesame oil
2 tbsp old bay seasoning
1 pineapple - sliced
1 tsp cayenne
1 package buns
fingerlings
6-8 fingerling potatoes
1 tbsp olive oil
1/4 cup fresh chopped parsley
salt and pepper to taste
slaw
1/2 head cabbage - shredded
2 carrots - julienned
3 scallions - chopped
1 cup veganaise
2 tbsp tofutti sour cream
1/2 cup apple cider vinegar (or red wine vinegar)
2 tbsp celery seed
for the bbq sauce, heat the olive oil in a large skillet. add your onions and garlic until the onions sweat. you can now combine the rest of the ingredients in the order they appear. bring to a boil for 3-5 minutes then let simmer for 10 minutes. remove from heat and let cool.
combine all of the ingredients for the slaw, and let chill in the fridge while you prepare the rest of the meal.
in a medium pot, add 4 cups water, salt and your potatoes. bring to a boil for 3-5 minutes, then remove from heat and allow to cool.
it's now time for the grilling.
once the potatoes have returned to room temperature, oil each one and throw onto the grill until slightly browned. remove and toss with oil, fresh parsley and salt and pepper.
slice the tofu cutlets into 1/4 inch thick, rub the oil mixture on each cutlet and season with the old bay seasoning and salt and pepper. grill each cutlet until browned on each side. remove from the grill and allow to cool a bit. once slightly cooled, chopped into small bite sized pieces and toss with the bbq sauce.
season each slice of pineapple with the oil and cayenne and grill until slightly browned. add salt and pepper to taste.
you can now throw your buns onto the grill with a bit of oil if you would like them toasted a bit. pile your bbq tofu first, then the pineapple and then the slaw.
serve with your potatoes and a nice cold amber ale.
enjoy!
Comments