BBQ Beans Rice and Tofu

Table of Contents

Home Development Recipes

Ingredients

Beans

  • 1 lb dried pinto beans (soaked overnight)
  • 1 stick plant-based butter
  • 1 bay leaf
  • 1 jalapeño (sliced)
  • 1 onion (diced)
  • 4–5 garlic cloves (minced)
  • 1–2 celery stalks (diced)
  • 2 tbsp tomato paste
  • 1 tbsp cumin seeds (pulverized)
  • 1 tbsp coriander seeds (pulverized)
  • 1 tbsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • Salt and black pepper to taste
  • Extra water as needed

Rice

  • 1 lb long-grain brown rice (soaked and rinsed)
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 4 garlic cloves (minced)
  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 2 tbsp tomato paste
  • 1 tbsp BBQ rub
  • 1 tbsp garlic granules
  • 1 tbsp onion granules
  • Salt and black pepper to taste
  • 4 cups water

Tofu

  • 1 block firm tofu (pressed and diced)
  • 1 tbsp oil (optional)
  • 1 tbsp BBQ or pork-style seasoning (vegan)
  • 1 tbsp garlic and onion granules

Garnish

  • Fresh cilantro (roughly chopped)
  • Sliced jalapeño
  • Nutritional yeast (to finish)

Method

Beans

  1. Add soaked beans to a large pot and cover with water about 2 inches above. Bring to a gentle boil, then reduce to a simmer and cook until tender.
  2. Melt plant-based butter in a skillet over medium heat, then add jalapeño, bay leaf, onion, and garlic. Sauté until fragrant.
  3. Stir in tomato paste, cumin, coriander, smoked paprika, garlic granules, and onion granules. Cook until aromatic.
  4. Add the sautéed mixture to the pot of beans along with diced celery. Simmer on low to deepen flavor.

Tofu

  1. Toss diced tofu with oil (optional), BBQ seasoning, garlic granules, and onion granules.
  2. Roast at 375°F (190°C) for about 35 minutes, or until dry, firm, and lightly browned.

Rice

  1. Heat olive oil in a large pan. Add onion, garlic, carrot, and celery and sauté until softened.
  2. Stir in tomato paste, BBQ rub, garlic granules, and onion granules.
  3. Add soaked rice and stir to coat. Pour in 4 cups water.
  4. Bring to a boil, cover, reduce heat to low, and cook for about 30 minutes until rice is tender.

Combine

  1. When beans are thick and rich, stir in roasted tofu.
  2. Season beans and rice with salt and pepper to taste.

Notes

  • Beans will continue to thicken as they sit; add broth or water as needed.
  • Adjust spice mix freely—oregano, chili powder, or curry powder work well.
  • For extra heat, keep the jalapeño seeds in.

Nutrition

Nutrient Amount % Daily Value
Calories 540 27%
Protein 25 g 50%
Carbohydrates 78 g 26%
Fat 16 g 25%
Fiber 15 g 60%
Sugars 6 g 12%
Sodium 520 mg 23%
Calcium 160 mg 12%
Iron 6 mg 33%
Vitamin C 18 mg 20%