Smoky BBQ Tofu & Veggie Packet

• •1 extra-firm tofu, 14-16 oz block, pressed and cubed into 1-inch pieces
• •2 cup corn kernels, fresh or frozen
• •15 oz black beans, rinsed and drained
• •1 large bell pepper, any color, diced
• •0.5 medium red onion, diced
• •0.5 cup ketchup
• •2 tablespoon brown sugar, packed
• •1 tablespoon apple cider vinegar
• •1 teaspoon Worcestershire sauce (use vegan if preferred)
• •1 teaspoon smoked paprika
• •0.5 teaspoon garlic powder
• •0.5 teaspoon onion powder
• •0.5 teaspoon Dijon mustard
• •0.3 teaspoon liquid smoke
• •1 tablespoon olive oil
• • to taste salt
• • to taste black pepper
• •2 tablespoon fresh cilantro, chopped, for garnish

Instructions

1. 1

   If not already done, press the block of extra-firm tofu for at least 30 minutes to remove excess water. Then, cut the pressed tofu into 1-inch cubes.

2. 2

   In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, Dijon mustard, and liquid smoke until well combined. This is your smoky BBQ sauce.

3. 3

   In a large mixing bowl, combine the cubed tofu, corn kernels, rinsed black beans, diced bell pepper, and diced red onion. Pour the prepared BBQ sauce over the mixture and toss gently to ensure all ingredients are evenly coated. Add a pinch of salt and black pepper to taste.

4. 4

   Preheat your grill to medium heat (approximately 375-400°F or 190-200°C).

5. 5

   Tear off four large sheets of heavy-duty aluminum foil (about 18x12 inches each). If using regular foil, use two sheets per packet for extra durability.

6. 6

   Divide the tofu and veggie mixture evenly among the four foil sheets, placing it in the center of each. Drizzle each portion with a small amount of olive oil.

7. 7

   Bring the long edges of the foil together over the mixture and fold them down several times to create a tight seal. Then, fold in the short ends of the foil to completely seal each packet, ensuring no sauce can leak out. Leave a little room inside for steam to circulate.

8. 8

   Carefully place the sealed foil packets directly on the preheated grill grates. Cook for 15-20 minutes, flipping the packets once halfway through, until the vegetables are tender-crisp and the tofu is heated through and slightly caramelized by the sauce.

9. 9

   Remove the packets from the grill. Be very careful when opening them as hot steam will escape. Garnish with fresh chopped cilantro before serving directly from the packets or transferred to plates.

Chef's Tips

• 💡**Pressing Tofu is Key:** Don't skip pressing the tofu! It removes excess water, allowing the tofu to better absorb the BBQ sauce and achieve a firmer texture.
• 💡**Heavy-Duty Foil:** Using heavy-duty foil or doubling up on regular foil prevents tearing and leakage on the grill.
• 💡**Oven Option:** If you don't have a grill, these packets can be baked in a preheated oven at 400°F (200°C) for 20-25 minutes, or until vegetables are tender.
• 💡**Customizable Veggies:** Feel free to swap in other quick-cooking vegetables like zucchini, cherry tomatoes, or green beans.
• 💡**Spice It Up:** For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the BBQ sauce.