In this Article

• The Story Behind the Recipe
• Why You’ll Love this Tofu Fried Rice Recipe
• Tofu Fried Rice Ingredients
• How to Make It
• How to Top It
• Other Favorite Tofu Recipes
• FULL, PRINTABLE RECIPE
• Reviews & Comments

The Story Behind the Recipe

I love a good fried rice recipe, but I wanted one without eggs yet lots of protein. I also love a good tofu scramble, and I thought … why not make a tofu scramble situation then add that to a fried rice situation?! I know, I know, that’s a lot of situations – but trust me. This tofu fried rice, uh, situation … works.

In a nutshell, instead of the more traditional eggs, this vegan fried rice recipe uses a good amount of tofu to increase the protein quotient and make it vegan while it’s at it.

If you’re a vegan, you undoubtedly know all about tofu scrambles. But if you don’t? Basically, you crumble up extra-firm tofu and saute it with spices and maybe a few veggies. The end result is remarkably reminiscent of scrambled eggs, especially if you throw a little turmeric into the mix to lend the tofu a yellowish hue while it cooks.

I adapted this recipe from Pinch of Yum’s 10-Minute Fried Rice. My version takes a couple more minutes because it includes onions, which isn’t necessarily normally found in fried rice, but I love the flavor it lends to the tofu.

Why You’ll Love this Vegan Tofu Fried Rice

It tastes like traditional fried rice – but it has more protein and is super hearty and filling! The tofu doesn’t need to be cubed or separately cooked or pressed or otherwise fussed with. Just mash it and add it to the pan! No need to remove it before you add the rice, either, like with eggs. The tofu benefits from some extra cooking time, and you get to enjoy all the convenience. 12 minutes from fridge to table – seriously.

Here are a couple of highlights from the comments and reviews section from those who’ve made it:

• “I love this recipe. I’ve done it more than once. I usually add the whole block of tofu, because I never remember to use the extra tofu! Tastes great every time. Thanks so much for this.“
• “Very very yummy! My husband is a devoted carnivore but he loved it too.“

Tofu Fried Rice Recipe Ingredients

• Extra-firm tofu – just like when you make a tofu scramble, there is no need to press it
• Olive oil – sub veg or canola oil if you want a completely neutral oil
• Onion
• Garlic
• Toasted sesame oil – adds so much flavor!
• Ginger
• Smoked paprika & turmeric – not exactly common fried rice ingredients, but perfect for adding flavor and color to the tofu
• Rice – brown or white, use your fave! 
• Frozen corn
• Frozen peas
• Tamari or soy sauce

Adaptation Idea

Bacon option (including vegan bacon!) – Because we’re a mixed-diet home, sometimes my guy will crumble a little cooked bacon over his plate of fried rice. Leave it to our household to top a vegan dish with bacon! The good news is, on the vegetarian side of things, I have a vegetarian tofu bacon recipe that is amazing, and I like to add some of this to my own dish too.

How to Make It

1. Cook the onion, garlic, and spices in your pan, then add your mashed tofu.
2. Cook for a bit, then add your rice until sizzling. Add the corn, peas, and soy sauce at the last minute and cook through until steaming hot. That’s it!

Jump to the full, printable recipe

How to Top Tofu Fried Rice

Sometimes, I keep it simple and skip the toppings (like in the photos). Other times, I top mine with a few goodies – usually a combo of something like this:

• Garnish with chives, scallions, and/or herbs
• Drizzle with a little (or a lot) Sriracha sauce
• Spoon on a bit of spicy chili crisp or chili oil
• Add diced avocado or sliced cherry tomatoes

Print

Tofu Fried Rice (12-Minute Recipe)

Tofu scramble meets fried rice for an ingenious 12-minute, protein-heavy, vegan tofu fried rice dish. So easy!

Keyword tofu fried rice, vegan fried rice

Prep Time 3 minutes minutes

Cook Time 9 minutes minutes

Total Time 12 minutes minutes

Servings 3

Calories 490kcal

Author Kare

Ingredients

• 7 ounces extra-firm tofu half of a 14-ounce block
• 1 tablespoon olive oil*
• 1/2 cup finely diced yellow onion about 1/2 small onion
• 1 medium clove garlic minced
• 2 tablespoons toasted sesame oil divided
• 1 thumb-sized knob ginger peeled and minced) (about 1 tablespoon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• 3 cups cooked brown rice** I like brown Basmati rice) (cold, day-old rice is best
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 2-3 tablespoons Tamari or soy sauce***

Instructions

• Set the tofu on a large cutting board and mash with a potato masher or fork until it’s crumbled. Set aside.
• Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
• Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
• Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
• Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
• Taste and add additional Tamari or soy sauce if desired.

Notes

Yield: 3 smaller servings or 2 large servings.

Topping Ideas

Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores’ portions if you like. We like to pass the Sriracha and/or chili crisp with this fried rice, as well.

* Oil Note

If you prefer to use a more neutral oil, feel free to sub vegetable or canola oil.

** Rice Note

You can use white rice too! Whichever rice you prefer – just remember day-old usually makes better fried rice. 

*** Soy Sauce Note

If you’re eating gluten-free, be sure to opt for Tamari (which is gluten-free) vs soy sauce (which has gluten).

Meat option

Top the carnivores’ portions with some cooked and crumbled/chopped bacon.

Adapted from Pinch of Yum’s 10-Minute Fried Rice

Nutrition

Calories: 490kcal | Carbohydrates: 69g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Sodium: 719mg | Potassium: 550mg | Fiber: 8g | Sugar: 7g | Vitamin A: 669IU | Vitamin C: 24mg | Calcium: 58mg | Iron: 3mg

Originally published 1/11/2016

Other Favorite Tofu Recipes

Is tofu the most versatile ingredient in the world? Might just be!

• Crispy Air Fryer Tofu – So easy and so good! I make this in bulk and freeze it. Super convenient.
• Plant Power Protein Breakfast Bowls with tofu scramble make for the perfect hearty breakfast
• Cashew Veggie Stir Fry is a one-dish-two-ways meal with tofu in one wok for the vegetarians and chicken in the other for the meat-eaters.
• This Tofu Bacon is unbelievably delicious – crispy and done in 10 minutes!
• Crispy Pan-Fried Tofu is so great with so many dishes.
• This Tofu Edamame Bowl from The Little Kitchen is so fresh and delicious!

FAQs

Can I use freshly cooked rice instead of day-old rice?

Yes, but day-old is much better. Fresh rice tends to be softer, which can make your fried rice a little mushy. One ideas is that if you only have freshly cooked rice, spread it out on a baking sheet and let it cool completely (or pop it in the fridge for 20–30 minutes). The drier the rice, the better the texture.

What kind of tofu works best?

Extra-firm tofu is what you’ll want here. You can make a firm tofu work, too (pressed well) but it might not hold up as well.

Do I need to press the tofu?

If it’s extra-firm, a quick blot with a paper towel is usually enough.

How do I make this gluten-free?

Everything in the recipe is naturally gluten-free, with the exception of the soy sauce. To make it fully GF, use tamari or coconut aminos instead of regular soy sauce

Can I add more veggies?

Sure! The frozen peas and corn are a must in my book. Carrots, bell peppers, broccoli, mushrooms, or shredded cabbage also work beautifully. Chop the veggies up small (around the same size as the corn and peas), then sauté them with the onion until tender, then proceed with the recipe.

How do I add more protein?

This recipe already has a good amount of protein, thanks to the tofu, but you can increase it by stirring in some shelled thawed edamame or serving fried rice with a side of pan-fried tofu or air-fryer tofu.

Can I make this ahead of time?

Yes; it reheats well. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet for the best texture (a splash of water helps revive it), or microwave if you’re in a hurry.

What’s the best pan to use?

A large skillet works great. If you have a wok, even better. The key is enough surface area so everything can brown instead of steam.

The post 12-Minute Tofu Fried Rice (Easy High-Protein Recipe) appeared first on Kitchen Treaty.

No marinating needed. No baking needed. Plus, we’re talking only five ingredients in this vegetarian bacon recipe – and that’s if you include the cooking oil!

Table of Contents

• About this Vegetarian Bacon Recipe
• Why You’ll Love It
• Vegetarian Bacon Recipe Ingredients
• How to Make Vegetarian Bacon
• What to Serve with Tofu Bacon

• FULL, PRINTABLE RECIPE
• Reviews & Comments

About this Vegetarian Bacon Recipe

This easy tofu bacon recipe is wonderfully crispy and salty-smoky-slightly sweet. The thinner pieces cook up super crisp, while the thicker bits have some chew. Just like the real thing!

Many tofu bacon recipes call for pressing, marinating and baking, but once I discovered this 10-minute saute-then-sauce method for vegetarian bacon, there was no turning back.

No need for marinating because we have plenty of flavor without? Check. No waiting for the oven to warm up? Check check!

I’ve made a version of this incredible tofu bacon for years, though usually just for my Vegan BLTs. I’ve always been amazed by how easy the process is to make this vegetarian bacon, and when I started making more of a concerted effort to get more protein into my diet, I turned to tofu recipes like this tofu bacon.

I love this vegeatarian bacon on breakfast sandwiches, salads, pizza, and – maybe best of all – just straight up.

Because it is goo-ooood.

Why You’ll Love It

Well, for one, it’s super fast and easy to make. For another, it’s delightfully smoky-salty-sweet just like real bacon.

Here’s what a couple of others – who have rated the recipe 5 stars – have to say about the recipe!

• “I tried it last week and it was so delicious 🙂 Thank you for sharing this !! it was easy to make!”
• “I’m new to experimenting with tofu… this was delicious! Even my husband, who’s a bacon snob, loved it!!! I followed the recipe and then put my skillet in a 375 oven for a few minutes. Crispy and delicious. Thank you!”

Vegetarian Bacon Recipe Ingredients

So what are we looking at, ingredient-wise? It’s such a simple list, and no liquid smoke is needed!

• Extra-firm tofu – the firmer the better, sliced thin. Firmness can vary a lot by brands, so once you find a favorite, stick with it!
• Olive oil – the better for your thin-sliced tofu to turn golden brown in! And we use a decent amount – 2 tablespoons – to keep the fat situation going. If we’re trying to replicate bacon, we need fat!
• Soy sauce – This glorious ingredient adds umami, saltiness, and a bacon-y hue. Some people feel it might be a bit too salty, in which case, go for a low-sodium soy sauce or Tamari.
• Pure maple syrup – To add a hint of maple-y sweetness and a touch of shine.
• Smoked paprika – Another magic ingredient that lends smokiness to the situation.

How to Make Vegetarian Bacon

First-up, take half a block of extra-firm tofu and slice it as thin as you can. I feel pretty good if I can get 14 slices out of the half-block.

Then, place the tofu in a layer of paper towels and press gently to remove some of the water. This is also a good time to mix up your sauce (I also do this when the tofu is cooking to save time) – just mix the soy sauce, maple syrup, and smoked paprika together in a little bowl and set aside.

Then you cook up the tofu. Place a large non-stick saute pan over medium heat and add the olive oil. When the oil is shimmering-hot, add the tofu. The tofu will bubble and spit as the moisture in the tofu hits the olive oil. This is good – you’re getting the moisture out so crispiness can happen!

Fry the tofu on one side until light-to-medium golden, then flip and cook on the other side. I like to use a super-thin cookie spatula or turner to help keep the tofu from breaking as much as possible (some brands of tofu are more fragile than others).

Then, turn the heat to low and add your sauce. Cook for another minute, tossing and turning your cooked tofu in the sauce, until most of it has evaporated and all you have left is your delicious, perfectly crisped, wonderfully seasoned vegetarian bacon.

At this point you can throw it on a platter and admire it. OR … devour!

What to Serve with Tofu Bacon

• TLT sandwiches with this vegan bacon are the bomb! If meat-eaters are joining you, this is a great one-dish-two-ways situation.
• Vegans can enjoy club sandwiches with this tofu bacon too!
• Crispy Banana Almond Butter Waffles with some of this vegan bacon on the side? Yes please.
• I think this tofu bacon would be perfect alongside a hearty tofu scramble like this one.

Here’s the full, printable recipe. I hope you’ll be … bacon … it soon! (Forgive me.)

Print

10-Minute Vegetarian Tofu Bacon Recipe

Wonderfully crispy and salty-smoky-slightly sweet, this vegetarian and vegan tofu bacon recipe hits all the right notes. And it cooks up in only 10 minutes!

Cuisine vegan

Keyword bacon substitute vegetarian, tofu bacon, vegetarian bacon

Prep Time 3 minutes minutes

Cook Time 7 minutes minutes

Servings 12 pieces

Calories 108kcal

Author Kare

Ingredients

• 7 ounces extra firm tofu, sliced thin* half a 14-ounce block; aim for 12-14 slices, 1/8-inch to 1/4-inch thick
• 2 tablespoons olive oil for cooking
• 2 – 3 tablespoons soy sauce*** 2 tablespoons for good flavor but not too salty; 3 tablespoons if you like it salty [I think 3 tastes more like actual bacon]
• 1 teaspoon pure maple syrup
• 1/4 teaspoon smoked paprika

Instructions

• Slice your tofu.** Lay slices on a couple of layers of paper towels. Add another paper towel on top and press gently to extract some of the moisture from the tofu.
• Place a large non-stick saucepan over medium to medium-high heat. If your burner runs hot like our high BTU burner on our gas stove, opt for lower – medium or even medium low. You know your stove best! You want to fry your tofu nicely, but you don't want your oil to burn.
• Add olive oil to the pan.
• When the oil is hot, lay the tofu slices in a single layer in the pan. The tofu will bubble, sizzle, and maybe even spit a bit so use caution, but know this will result in the easiest, most delicious tofu bacon of your life! Cook until light golden on one side, 3-4 minutes, then flip and cook the other side until light golden, 2 minutes or so.
• While the tofu cooks, mix together the soy sauce, pure maple syrup, and smoked paprika in a small bowl.
• When both sides of the tofu are golden and the slices are beginning to stiffen and look drier around the edges, reduce the heat to low. Reducing the heat is important to prevent burning! Then pour the soy sauce mixture over the tofu and toss the tofu slices until coated in the mixture. Cook, tossing gently, until the soy sauce is evaporated, about 1 more minute. Transfer to a clean plate to cool a bit and then enjoy!
• Tofu bacon keeps, refrigerated in an airtight container, for 3-4 days. But once it sits for a bit, it does lose its crispiness. Still delicious! Just not crisp anymore.

Notes

* Some extra firm tofu is still somewhat fragile, so when you slice it thin, it can break apart when cooking. I like to use a very thin spatula to carefully flip the tofu until it’s cooked enough to hold together. Honestly, the smaller, broken off pieces of tofu bacon are probably the tastiest, so personally I’m good with a few casualties. 

** To save time, I heat the oil in the pan while I’m slicing my tofu. But I suggest saving that shortcut for after you’ve made this recipe a few times and are familiar with it. 🙂

***Soy Sauce Note:

Some people feel this recipe is a bit too salty with regular soy sauce. If that’s the case for you too, try a low-sodium soy sauce or Tamari.

Nutrition

Serving: 4slices | Calories: 108kcal | Carbohydrates: 3g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1288mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 62IU | Calcium: 22mg | Iron: 1mg

The post Crispy Vegetarian Tofu Bacon Recipe (Easy 10-Minute Recipe!) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind this Peanut Sauce Recipe
• Why You’ll Love It
• Homemade Peanut Sauce Ingredients
• How to Make Peanut Sauce with Coconut Milk
• Can I Freeze Peanut Sauce?
• Ideas for Serving

• Jump to the full, printable recipe
• Read reviews and comments

The Story Behind this Peanut Sauce Recipe

I developed this recipe in 2020, when pantry meals were king! During that time, we found that sauce recipes like this really helped us keep our menus flexible. So when the grocery store is out of one thing, we could still make a delicious dinner happen.

Why You’ll Love It

Peanut sauce with coconut milk goes with so much – it’s excellent with tofu satay skewers, chicken skewers for my guy, broccoli, rice, soba noodles … plus it’s the most delicious dip. Summer rolls, veggies, artichokes … sky’s the limit with this peanut sauce. It’s also fully vegan and gluten-free!

Homemade Peanut Sauce Ingredients

Our very favorite peanut sauce recipe calls for the following ingredients:

• Peanut butter, of course! Creamy – and I like the less-natural, more processed stuff for the smoothest sauce. Talking Jif and friends here.
• Coconut milk. Full-fat, please! It gives this sauce its thick, just, unctuousness. Spell check agrees that “unctuousness” is a word, so I’m going with it.
• Garlic. Because of course!
• Soy sauce or Tamari. Umami baby!
• Curry powder. Yep. Traditional this is not. Tasty it is.
• Brown sugar. That touch of sweet really helps round out all of the flavors.

A couple of notable things this vegan peanut sauce is missing in its ingredient list? No ginger, for one. And no acid like rice wine vinegar or lime juice. I honestly thought it would be better with both, but ginger didn’t add enough to make the cut, and when I tried this with the acid and without, I liked it just as well either way. So why not just cut it and keep it simple?! Sooooo I did.

How to Make Peanut Sauce with Coconut Milk

To make it, simply warm the peanut butter, coconut milk, the garlic, and some water over low heat until melty and combined. Then stir in the remaining ingredients, juuuuust let it simmer, and done. Seriously so easy.

Then, just drizzle away on anything and everything.

Yessss, my friends. This peanut sauce is everything.

Can I Freeze Peanut Sauce?

Yes! Peanut sauce freezes really well. The one variable is the coconut milk. Sometimes it can separate or be a bit grainy upon thawing. So the consistency might not be exactly what it was before, but it still tastes great! To freeze your peanut sauce, transfer to an airtight container or a freezer bag and place in the freezer. It can be frozen for up to three months. Thaw at room temperature for about 30 minutes then warm in a saucepan over the stove if you like.

Ideas for Serving

I love to keep a big batch of this homemade peanut sauce in the fridge for super quick and easy dinners. Lately, I’ve been roasting tofu for me and warming pre-cooked chicken satay skewers from Costco for my guy. Throw in a scoop of rice and some steamed broccoli and it makes for the easiest dinner. And it is SO GOOD. (Did I mention that already?)

Print

Peanut Sauce with Coconut Milk Recipe

Just 6 ingredients make up this versatile, savory peanut sauce. Drizzle it over tofu, chicken, and broccoli or dip your favorite veggies in. So addicting!

Course sauce

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 321kcal

Author Kare

Ingredients

• 1 cup creamy peanut butter
• 1 (14-ounce) can full-fat coconut milk
• 2 medium cloves garlic minced
• 2/3 cup water
• 2 tablespoons soy sauce or Tamari*
• 2 tablespoons brown sugar
• 2 teaspoons curry powder
• A pinch or two of kosher salt to taste – optional

Instructions

• Set a medium saucepan over low heat. Add the peanut butter, coconut milk, garlic, and water. Cook, stirring occasionally, until the peanut butter has melted and the ingredients meld when stirred with a whisk. Be sure to keep just below a simmer – don’t let the sauce boil.
• Add the soy sauce, brown sugar, and curry powder. Stir to combine. Let simmer – just barely! – and then remove from heat.
• Taste and add a pinch or two of salt if you wish. Serve as desired.

Notes

Gluten Free Option

Use Tamari instead of soy sauce.

* If you use Tamari, you’ll probably want to add a bit of salt at the end.

Adapted from the peanut sauce in this recipe from The Girl Who Ate Everything

Nutrition

Calories: 321kcal | Carbohydrates: 13g | Protein: 10g | Fat: 28g | Saturated Fat: 14g | Sodium: 409mg | Potassium: 358mg | Fiber: 3g | Sugar: 8g | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg

The post Creamy Peanut Sauce with Coconut Milk Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Veggie BLT Ingredients
• Adaptations & Variations
• How to Make It
• What to Serve with this Veggie BLT
• More Vegetarian Sandwich Recipes

The Story Behind the Recipe

When I became a vegetarian a dozen or so years ago (where does the time fly?!), I just sort of gave up on BLTs. I mean, without bacon, they’re just a lettuce and tomato sandwich. And frankly, I have eaten a few of those. Not the best.

Then I laid my eyes on the Skillet Seared Tofu recipe in Deborah Madison’s Vegetarian Suppers cookbook, I created my delicious Vegetarian Tofu Bacon based on that recipe, and a world of veggie BLT possibilities opened up.

Anyone who cooks much with tofu is probably vaguely annoyed, like I am, with the fact that you usually need to press it. I’m just not a fan of the extra time and fuss-factor that goes into doing so. So this method intrigued me off the bat – no pressing!

Just slice your tofu, saute it up, and spoon a little sauce over the top. Done and done – Tofu BLTs made easy!

Veggie BLT Ingredients

For the tofu bacon:

• Olive oil – for searing the tofu
• Tofu – Extra-firm tofu is what’s needed here. The magic in this cooking method, though, is that you don’t need to press it! Such a time-saver.
• Tamari – or low-sodium soy sauce. Use GF tamari if you need to keep this Tofu BLT gluten-free.
• Pure maple syrup – Adds a touch of sweetness for a sweet-and-smoky bacon sub.
• Smoked paprika – One of the most magical ingredients in a vegetarian’s cupboard! Just a little adds wonderful subtly smoky flavor.

For the Veggie BLT:

• Bread – I like a good crusty artisan bread for my veggie BLT. You can grab a GF bread if needed.
• Tofu bacon – two or three slices per sandwich.
• Tomatoes – The bigger, juicier, and fresher, the better!
• Lettuce – I like green leaf for my veggie BLTs, but romaine, butter lettuce, or another fave lettuce will work too.
• Mayo
• Salt & pepper

Adaptations & Variations

• Veggie BLTA: Add some sliced avocados to your sandwich for a creamy addition.
• Chipotle Veggie BLT: Mix up a teaspoon or two of diced chipotle peppers and a bit of the adobo sauce with the mayo before smearing it onto your sandwich.
• Gluten-free option: Use GF soy sauce/Tamari and GF bread.
• Vegan option: Just make sure you use a vegan mayo and you’re all set!

How to Make It

First, sear your tofu by cooking it in a large skillet until the tofu is browned. Then, mix together the remaining veggie bacon ingredients and pour it over the tofu. Cook until reduced and set aside.

From there, it’s just a matter of assembling your vegetarian BLTs! Toast some slices of bread and smear them with mayo.

Pile one side with lettuce, tomato, and tofu, then sprinkle with a bit of salt and pepper. Top with the second slices of bread mayo-side down, cut it in half, and dig in!

What to Serve with this Veggie BLT

• Try a pasta salad such as Greek Orzo Pasta Salad or Classic Creamy Macaroni Salad.
• Bake up some fries – butternut squash fries, sweet potato fries, or classic potato French fries.
• To drink, how about some lemonade? Try my single serving lemonade or blueberry lemonade.

More Vegetarian Sandwich Recipes

• Vegetarian Club Sandwich
• Bahn-Mi Inspired Egg Salad
• Grilled Veggie Sandwich
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

Print

Ultimate Veggie BLT

Tofu, quickly seared and seasoned, is the "meat" of this hearty, comforting vegetarian and vegan sandwich. (Of course, actual bacon can be subbed in for any meat-eaters in the house!)

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 sandwiches

Calories 335kcal

Author Kare

Ingredients

For the Tofu Bacon:

• 1 tablespoon olive oil
• 1 14-ounce block extra-firm tofu, cut in 1/4-inch slices (no need to drain)
• Pinch kosher salt
• 1/4 cup Tamari or low-sodium soy sauce* for gluten-free choose a GF Tamari
• 2 teaspoons pure maple syrup
• 1/2 teaspoon smoked paprika

For the sandwiches:

• 8 slices of your favorite crusty artisan bread toasted) (for gluten-free use your favorite GF sandwich bread
• 2-3 slices Tofu bacon
• 2 large ripe tomatoes sliced
• 8 green leaf lettuce leaves washed and dried) (butter lettuce is another fabulous choice
• 1/4 cup mayonnaise vegans use a mayo alternative such as Vegenaise
• Salt & pepper to taste

Instructions

• Set a large saute pan over medium-high heat. When hot, add the olive oil. When the olive oil is hot, add the tofu along with a pinch of salt. The tofu will hiss and jump around a bit, so watch out! Cook, flipping occasionally, until golden brown on both sides, 8-10 minutes. While the tofu cooks, mix the Tamari, pure maple syrup, and smoked paprika in a small bowl. When the tofu is done, reduce the heat to low and pour the Tamari mix over the top. Cook, flipping occasionally, until the sauce has reduced and thickened, about 1 minute. Transfer the smoky seared tofu to a plate.
• Toast the bread then smear each piece with mayonnaise, as little or as much as you like – 2 teaspoons to 2 tablespoons or so. Top four pieces of bread with tomatoes; sprinkle with a touch of salt and freshly ground black pepper. Add the tofu, then pile with the lettuce. Top with remaining slices of bread. Cut in half and serve.

Notes

*I find that I prefer the lower-sodium options for soy sauce – if you use regular soy sauce, you may want to go a bit lighter, as the end result might be rather salty.

Meat option:

Pretty self-explanatory – just use bacon instead of tofu for the meat-eaters in the house! But I uphold that the carnivores are missing out. 😉

Vegan option:

Use a vegan mayonnaise.

Gluten-free option:

Choose gluten-free Tamari and your favorite gluten-free bread.

Nutrition

Serving: 1sandwich | Calories: 335kcal | Carbohydrates: 37g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 1206mg | Potassium: 330mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2794IU | Vitamin C: 11mg | Calcium: 219mg | Iron: 4mg

The post Ultimate Veggie BLT appeared first on Kitchen Treaty.

This Homemade Barbecue Sauce Recipe (with ketchup!) is a constant around here. My guy is borderline obsessed, and I think this barbecue sauce is pretty darn tasty, too!

Table of Contents

• Homemade Barbecue Sauce Ingredients
• Adaptations & Variations
• How Do You Make Homemade BBQ Sauce?
• What to Serve with Barbecue Sauce
• How Long Does It Last in the Fridge?
• More Homemade Sauces & Dressings to Try

• Jump to the Full, Printable Recipe
• Reviews & Comments

Readers say …

“… DELIGHTED to tell you that as of this very moment, my life-long (several year) search for a delicious sweet/tangy/spicy homemade bbq sauce is officially over! Thank you for saving my home-chef life Kare!”

– Laura

Homemade Barbecue Sauce Ingredients

• Ketchup – use your favorite brand from the store.
• Brown sugar – adds the rich sweetness you expect from homemade barbecue sauce. Use dark or light brown sugar, your preference.
• Soy sauce – Gives that umami flavor you expect from a BBQ sauce recipe.
• Worcestershire sauce – Grab a vegetarian version of Worcestershire if that is something that’s important to you.
• Apple cider vinegar – For tang!
• Garlic – Fresh garlic is a must.
• Crushed red pepper flakes – Adds a bit of kicky heat.

Adaptations & Variations

• For a fully vegetarian/vegan barbecue sauce, be sure to grab a vegan Worcestershire. Traditional Worcestershire sauce has anchovies in it.
• Amp up the flavor! Some readers report adding more of the ingredients to the ketchup for a stronger flavor.
• Reduced sugar BBQ sauce: One reader reports successfully using tomato puree in place of the ketchup and sugar-free sweetener instead of brown sugar to reduce the sugar levels.

How Do You Make Homemade BBQ Sauce?

It’s so easy. Just …

1. Grab a saucepan
2. Add the ingredients: Ketchup, brown sugar, soy sauce, Worcestershire, apple cider vinegar, red pepper flakes, and garlic.
3. Simmer until perfect

That’s it!

We’ve been making this Easy Barbecue Sauce Recipe with Ketchup for years (decades?!), and now that barbecue season is heating up (get it? heating up?! sorry), we can’t wait to break it out to brush on and mix into all sorts of good things.

What to Serve with Barbecue Sauce

• Brush it on chicken or other meats before grilling
• Brush it on tofu and grill. It’s delicious!
• Add it to a Crock Pot with a few chicken breasts and cook on high for several hours until tender. Shred and serve in buns.
• This homemade BBQ sauce is excellent for dipping chicken nuggets (or meat-free chicken nuggets if you’re me).
• Try it on BBQ Tofu Pizza!
• Dip potato wedges or sweet potato fries in homemade BBQ sauce. It’s so good!

How Long Does It Last in the Fridge?

Place in an airtight container. Homemade BBQ sauce will keep refrigerated for up to one week.

More Homemade Sauces & Dressings to Try

• This Homemade Thousand Island is just what your burger is calling for.
• Homemade Peanut Sauce is versatile and so, so addicting.
• Homemade Pizza Sauce is a must-try.
• Romesco Sauce is thick, rich, and full of flavor. You must try this one!
• This peach-bourbon spin on homemade BBQ sauce looks all sorts of delicious.

Print

Easy Barbecue Sauce Recipe with Ketchup (Our Fave!)

Super easy, nice and tangy, and with just the slightest touch of heat, this has been our go-to homemade barbecue sauce for years. Got 20 minutes? Make some!

Course sauce

Cuisine American

Keyword barbecue sauce, barbecue sauce recipe, barbecue sauce recipe with ketchup, bbq sauce, bbq sauce recipe, homemade barbecue sauce, homemade bbq sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 74kcal

Author Kare

Ingredients

• 2 cups ketchup
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce*
• 2 tablespoons Worcestershire sauce**
• 2 tablespoons apple cider vinegar
• 1/8 teaspoon red pepper flakes or more to taste
• 2 medium cloves garlic minced) (about 2 teaspoons

Instructions

• Add all ingredients to a medium-sized saucepan. Bring to a simmer over medium-low heat, and continue simmering for 15 minutes.
• Remove from heat and allow to cool. Place in an airtight container. Keeps refrigerated for up to one week.

Notes

*Gluten-free option

Use a gluten-free soy sauce, such as Tamari.

**Vegetarian/vegan option

Sub vegan or vegetarian Worchestershire sauce.

Nutrition

Serving: 0.25cup | Calories: 74kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 671mg | Potassium: 191mg | Fiber: 1g | Sugar: 14g | Vitamin A: 254IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

The post Easy Barbecue Sauce Recipe with Ketchup (Our Fave!) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• More About Peanut Butter Noodles

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

My friend Laurie, a devoted mother of two and generally cool chick, shared this recipe with me. She swears it’s kid-friendly, and I trust her judgment because this is a gal who very impressively made most of her baby food from scratch, and aside from that time she tried to sneak me disgusting sweet potato puree disguised as hot chocolate during her Deceptively Delicious phase, she’s never steered me wrong.

It’s also pretty adult-friendly – aka, YUMMY. Doesn’t it look yummy? And don’t you love my awesome vintage Pyrex bowl?!

I love the green flowers. Of course.

More About Peanut Butter Noodles

But back to Peanut Butter Noodles: They’re incredibly easy to make, and I’m psyched because there was plenty left over for a couple easy take-to-work lunches. Oh, and speaking of lunches, Laurie says the big draw for her was that you serve it room temperature, so it’ll be great for her kids’ lunches.

Here’s the recipe:

Print

Peanut Butter Noodles

Whole wheat spaghetti dances in an easy peanut butter dressing along with delicious veggies and chopped peanuts.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 servings

Author Kare

Ingredients

• 1 pound whole wheat spaghetti noodles linguine, angel hair pasta, or soba noodles also work
• 1/2 cup creamy peanut butter
• 5 tablespoons rice wine vinegar
• 5 tablespoons sesame oil
• 4 tablespoons soy sauce
• 2 teaspoons peeled and grated fresh ginger root
• 1 garlic clove minced
• 4 scallions peeled and sliced into rounds
• 1/2 cup chopped peanuts
• Optional toppings: grated carrot more scallions, cucumber (peeled, seeded, and thinly sliced)

Instructions

• Boil the pasta according to the package directions. While it’s cooking, blend together everything but the noodles and the nuts in a large bowl.
• Drain and rinse the pasta, then pour the pasta in to the large bowl with the peanut butter mixture, and mix well.
• Top with chopped peanuts and any optional toppings (I don’t think I’d ever make this without the additional scallions and cuke – yum!) Best enjoyed  at room temperature, though you can do it cold, too.

Thanks, Laurie! For this, I think I can finally let go of the Sweet Potato Disaster.

The post Peanut Butter Noodles appeared first on Kitchen Treaty.