Plate-lickin’ good

BBQ Tofu + Spaghetti Squash

In total, this meal fed six, with leftovers, and cost less than $5 per person.

Taste-tester reactions:

“I’m in a food coma now. I’m gonna black out.” – KC Orcutt

“Mmmm, FOUR STARS!!!!” – Pat Dodson

Into it? Hit the jump for more photos, shopping list, and the recipe.

Shopping List:

  • 1 can of Black Beans
  • 1 can McCormick Diced Tomatoes with Mild Green Chiles
  • 1 Sweet White Onion
  • 1 Medium to Small Spaghetti Squash
  • 1 Small Fresh Jalapeño
  • A package of ten 8 inch Flour Tortillas
  • A bag of Mexican-style Shredded Cheese
  • 1 Small ripe Avocado
  • 1 Package firm Tofu
  • 1 small bottle Sweet Baby Rays BBQ Sauce
  • 1 small container of Sour Cream
  • Cooking spray
  • Salt & Pepper
  • Taco Seasoning
  • Garlic Powder
  • Paper towels


Preheat oven to 425.

Step one:

Open the tofu package and drain the water. It is important to press the tofu because it will taste better because the water has no flavor.

To press the tofu, take paper towels and put them on a plate. Then put the tofu on the paper towels and cover the tofu with more towels. Place something heavy on top, such as 3-4 plates or a stack of books.  Let this sit for 1 hour, replacing the paper towels halfway in.

While your tofu is sitting, cut up your spaghetti squash. This is not a easy process. You will need a rather large and sharp knife and some force. Cut the squash in half down the center. Proceed to cut these two pieces into about 12 small chunks. Do not be afraid to be rough with it! There will be seeds and pulp inside the squash that must be removed, make sure to get it all before baking. Place your pieces on a cookie sheet, pour about 1/2 a cup of water on them, spray the sheet with Pam, and sprinkle the squash pieces with salt and pepper.

Step two:

When your tofu is done pressing, cut the block into small rectangles. Grab a small casserole dish and cover the bottom with BBQ sauce. Throw all your tofu in the dish, top with a good helping of BBQ  and about 10 onion slices.

Put both items into the oven. The tofu should cook until its bubbling and a bit crispy. This will probably take around 30 minutes.

The squash will take longer, between 45 minutes to one hour.

Step three:

While the items in the oven are cooking, dice half your onion and 1/3 of the jalapeño. Open your cans of beans and diced tomatoes. Take a pasta strainer, throw the beans in, and rinse them well.

Spray a fry pan with Pam and throw these four items in. Add  1/4 a cup of water, a 1/2 tbsp of garlic powder, and 1/2 tbsp taco seasoning. I recommend cooking these on low until the spaghetti squash is out of the oven and cooling. Then the temperature can be turned up to medium-high.

Check on your squash at least 2 or 3 times. About halfway in, pour some water over it, even while it’s in the oven, to maintain the moisture. You can take a piece off the cookie sheet towards the end to taste test it. It is ready when it scrapes easily off the skin and has a browned bottom. It should be soft, slightly sweet, and reasonably crisp. Take 8 of the pieces and scrape out the meat into a large bowl.

When the vegetables have become soft, and most of the water has evaporated, they are ready.

Mix these vegetables with the spaghetti squash until it is an even consistency.

Now time to make the quesadillas. Simply take a fry pan, spray it with a good amount of Pam, and throw a tortilla in. Cover one half with cheese and about 6 pieces of BBQ tofu.

Wait about 30 seconds until the cheese begins to melt, then fold the bare side over. Flip and let it cook until both sides are browned and crispy.

Your meal is complete. Add a dollop of sour cream and some avocado to make this already delicious meal even better.

Photos by Patrick Dodson.

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