SUMMER PICNIC BOWL

SERVES 4 PORTIONS

FOR THE BAKED BEANS

2 cans (15 oz., or 425 g, each) white beans, rinsed and drained

3/4 cup (188 g) Strawberry Barbecue Sauce or your favourite vegan barbecue sauce

1/4 cup (40 g) diced white onion

1/4 cup (115 g) chopped Tempting Tempeh Bacon

2 tbsp. (24 g) organic brown sugar

2 tbsp. (28 ml) maple syrup

1/8 tsp. salt

FOR THE CAJUN TOFU

2 packages (12 oz., or 340 g each) extra-firm tofu, rinsed and drained

2 tsp. salt

1 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. celery seed

1/4 tsp. freshly ground black pepper

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/4 tsp. onion powder

1/4 tsp. crushed red pepper flakes

1/4 tsp. dried oregano

Pinch of ground cinnamon

Pinch of dried dill

FOR THE ASSEMBLY

1/2 of a batch of Tex-Mex Potato Salad

8 slices of watermelon

NUTRITIONAL VALUES

Calories: 777kcal
Fat: 15.9g (2g S.Fat)
Carbs: 114.5g
Protein: 49.2g
Sugar: 33.5g
Sodium: 2242mg

METHOD

TO MAKE THE BEANS
Preheat the oven to 180°C/350°F

Stir together all of the ingredients in an 8-inch (20-cm) square baking dish, or a bean pot if you have one. Bake for 30 minutes, uncovered. Remove from the oven and cover with a towel to keep warm.

TO MAKE THE CAJUN TOFU
Turn the oven temperature to 200°C/400°F and line a baking sheet with parchment paper.

Wrap each tofu block in a clean kitchen towel. Place them on a plate and place some heavy objects on top of them (in a stable manner). Allow 15 minutes for the moisture to evaporate.

In a spice or coffee grinder, combine the salt, paprika, garlic powder, celery seed, black pepper, cumin, coriander, onion powder, red pepper flakes, oregano, cinnamon, and dill.

Place each block of tofu on a baking sheet lined with parchment paper and rub the spice mixture on each side of each piece of tofu. Bake for 10 minutes, then flip and bake for another 10 minutes. Turn on the broiler and cook for 5 minutes on each side.

TO ASSEMBLE
Divide the baked beans and Tex-Mex Potato Salad among four bowls, then top with two slices of watermelon and three slices of tofu in each. Serve right away.