Better Off Well




BBQ Tofu w/ Wild Brown Rice (& Mimi's Beet Salad)

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This could be one for the history books, folks. Or at least in this part of our town. A little neighbor friend, whom I can almost guarantee will not like anything I make, not only LIKED this tofu, she said (when I asked if it tasted as good as it smelled while it was baking), "It tastes even better than it smells!"

There you have it, folks.

Worth a try after that, don'cha think?

Although I used the sauce on tofu, feel free to use it on veggies, mixed into grains, or on anything you barbecue. No high-fructose corn syrup anywhere here!


Slice a cube of extra-firm tofu into 3 squares (Soy Boy is firmest). Use a clean towel to apply a little pressure to drain extra water. Bake slices at 375 F in toaster oven for about 15 minutes.

Tangy BBQ Sauce

15 oz. (about 1 1/2 cups) spaghetti sauce (I used Whole Foods Italian Herb) 1/2 cup apple cider vinegar 1/3 cup pure maple syrup 2 tbs Bragg's amino acids (or low-sodium soy sauce) 1 tsp blackstrap molasses 1 tbs dry mustard 2 tsp paprika 1 tsp garlic powder 1/2 tsp chili powder 1/2 tsp ground pepper

While tofu is baking, whisk all ingredients in a large bowl. Remove tofu from toaster oven, and using spatula to pick up pieces from hot tray, dip into sauce and place back on tray. Cut into rectangles and cover pieces with a bit more sauce. (You'll likely have extra.) Bake in toaster oven for another 20 minutes or so.


Cook one cup of brown rice with a quarter cup of wild rice. (You'll need an extra half cup of cooking water to accommodate the wild rice addition.) Once finished cooking, season with sea salt and ground pepper.

Beet Salad

I found this recipe in Mimi Kirk's brand new cookbook, Live Raw, soon to be on book shelves near you! I can see why this recipe is one of her faves- so easy to make and sooo delicious! Stay tuned as I'll be reviewing her cookbook a little later in the week!