BBQ Tofu Skillet

This is a family favorite. I serve it over rice but it is also good in a bun or pita pocket. I use the tofu that is already cut up into cubes for this. I find it easier to skip this step and for this recipe it is cut just right. I don't use it for others because the dice is usually irregular and, for some things, too small.  

You'll need:

Vegetable oil

2 packages diced tofu

1 large red bell pepper (or 2 smaller - I used one yellow and one red), diced
1 large green bell pepper, diced
1 onion, diced
18 oz bottle barbecue sauce (I used Kraft honey barbecue sauce)

Coat bottom of a large pan with vegetable oil.
Fry the tofu on medium to medium high heat until lightly brown.
Remove from pan. Add more oil if needed.
Add the vegetables and cook until crisp-tender.
Put the tofu back in the pan and add the sauce. I also put about 1/4 cup of water in the bottle and shake to get the last bit of the sauce and pour it all in the pan.
Stir together well and simmer gently for about 10 to 15 minutes. The vegetables will soften up a little more and everything should be well coated with the sauce.

If you like spice add some Tabasco sauce, spicy barbecue sauce, red pepper flakes or any combination. I usually place some hot sauce on the table.

Veggies cut up and ready to go.

Cooking in the pan.

Yum Yum!

Time to eat.

Crock Pot Vegetarian Chili

This is a great and simple vegetarian chili recipe. The whole family just loves it and I hope you do too. Feel free to add whatever type of beans you like. I think the two important ones are the baked beans and the chili beans in the sauce; other than that you can add pinto, red kidney, white kidney, chic pea, black, great northern, whatever you like. This makes a HUGE pot. We had plenty left over for lunch today even after everyone had two helpings last night. For a lighter pot just use smaller cans but try to use equal amounts of all.

If you aren't a vegetarian and don't keep kosher, I'd bet the traditional beans with bacon, etc. in them would be very yummy.

You'll need:
1 large can vegetarian baked beans
1 large can chili beans with sauce (use mild, med, or hot according to your taste)
1 large can black beans, drained
1 large can red kidney beans, drained
1 medium sized can diced jalapeno peppers (mild, med, or hot according to your taste) or more or less to your taste
1 cup barley (quick cooking or regular both work well)
1 large can diced tomatoes, drained
2 tablespoons chili powder
1 tablespoon oregano
1/2 tablespoon cumin (we don't love cumin but if you do please feel free to use more)
1/2 tablespoon garlic powder
1/2 tablespoon onion powder

Put all the ingredients in a crock pot.
Cook on low for 6-8 hours.

We like it with cheddar cheese, green onion, and sour cream on top and tortilla chips underneath.

 Crock potting

All dressed up and ready to go!