Hottie black eyed peas and collards with nutritional yeast breaded barbecue tofu
Inspired by the bbq platter at the Bye and Bye in Portland. I can’t believe I managed to recreate it with such success! I have Isa and this fabulous recipe to thank for that (she was apparently inspired by the Bye and Bye as well!). God I love her. The recipe is super easy and really hits the spot.
For the tofu, I just pressed it, cubed it, coated it generously with nutritional yeast and browned it in a little bit of olive oil. Then I added some barbecue sauce and sauteed it until the sauce thickened and stuck to the tofu. I used Stubbs smokey mesquite bbq sauce for this, which is vegan and corn syrup free.
By the way if you are ever in Portland, check out the Bye and Bye. They make some of the most delicious vegan food I’ve had in Portland and their signature drink, the Bye and Bye, is ginormous and chock full of booze. Oh, and its also really tasty. Great ambiance and music as well (unless you really hate hipsters cuz there are a lot of them).