BBQ Shredded Tofu with Black Beans
This BBQ shredded tofu is a bold blend of smoky spices, beans, and rich tomato flavor. It’s gut-friendly, easy to prep, and perfect for anyone craving comfort food without the bloat.
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Equipment
- Skillet
- Grater
- Spatula
Ingredients
- 400 g firm tofu (grated)
- 1 can (400g) black beans ((drained and rinsed))
- 1/3 cup walnuts (chopped)
Spices
- 1/2 tbsp paprika
- 1 tsp ras el hanout
- 1 tsp mushroom powder (optional)
- 1 tsp turmeric
Sauces
- 4 tbsp low sodium soy sauce (for gluten-free - see note 2)
- 1 tbsp tomato paste
- 1/2 cup passata
Optional sauces
- 1/2 tbsp coco aminos
- 1/2 tbsp liquid smoke
- 1 tsp spicy paste or spicy sauce of choice
Others
- 1-2 tbsp Olive oil (for frying)
- Quinoa (cooked, for serving)
- 1 halved + baked Sweet potato (for serving)
Instructions
- Heat the oil – Add 1 tbsp olive oil to a skillet over medium-high heat. When hot, add the grated tofu.
- Fry the tofu – Stir frequently and cook until golden. Add the spices and cook for another 2 minutes until deeply browned.
- Add beans and nuts – Stir in black beans and chopped walnuts.
- Sauce it up – Pour in the soy sauce, tomato paste, and passata (plus any optional sauces). Mix well.
- Finish with flavor – Keep stir-frying until the mixture browns and thickens to your liking.
- Serve it hot – Spoon over quinoa, rice, or roasted sweet potato halves. Add vegan yoghurt or tahini drizzle if desired.
Notes
- Draining the tofu before grating helps it crisp up more — especially if you're chasing that browned edge.
- Use tamari instead of soy sauce for a gluten-free version.
- Leftovers store well in the fridge for 3–4 days; great in wraps or bowls.