Music: My Austen film soundtracks' playlist on iTunes
Our quick dinner last night included barbecue-flavored tofu, fresh raw salad, and a grain pilaf dish. To make the tofu, take 1/2 lb of extra firm tofu, cut it in either slices or cubes. In a large lightly oiled saucepan, add the tofu and lots of your favorite barbecue sauce. I like Stubb's Spicy Bar-B-Q Sauce because I recognize all of the ingredients and it's nice and spicy like I like it. Cook over medium-low heat for 15-20 minutes, turning the tofu until it's lightly browned. Serve hot.
Here's the delicious grain pilaf I served with it; it's so quick and also nutritious. Try it instead the next time you want a rice dish.
Millet-Quinoa Pilaf (from Dreena Burton's Vive Le Vegan!)
1/2 C millet
1/2 C quinoa
1 tbsp olive oil
1 small onion, diced (about 1/4-1/2 C)
1/2 tsp sea salt
2 1/3 C water
In a sieve, rinse the millet & quinoa well and drain. In a medium-sized saucepan over medium heat, add quinoa & millet and cook about 5 minutes, stirring often. When grains are dry, reduce heat to low, add the olive oil, onion, and sea salt. Cover & let cook a few minutes, stirring once or twice. Add the water and bring to a boil. Then reduce heat to low, cover and let simmer about 20 minutes. Remove from heat and let sit covered 5 minutes.
Fluff with a fork and serve. If water isn't completely absorbed, continue to heat on low or let sit a few minutes more. At this point, feel free to add other ingredients for more texture such as 1/4 C of dried cranberries, pine nuts, pumpkin seeds, or hemp seed nuts.