Baked Beans with Tofu Pork




  • one-half large red onion, diced
  • 2 cloves garlic large, minced
  • 1cup tofu pork crumbles (recipe below)
  • 1 red bell pepper, chopped
  • 2 jalapeno peppers, seeds and membrane removed if you like, chopped small
  • 1/8 teaspoon red chili flakes, or TT
  • 1 teaspoon cumin ground
  • 2 teaspoons smoked paprika
  • Pinch of salt
  • 2, 15-ounces canned pinto beans, rinsed and drained
  • ½  cup BBQ sauce
  • 2 Tablespoons maple syrup
  • 1 teaspoon liquid smoke (optional)

Pork Tofu

  • 1 ultra firm block of tofu (not silken), freeze over night.
  • 1/4 cup coconut aminos (Bragg's, tamari, soy all fine as well)
  • 3 tablespoons maple syrup
  • 1 tablespoon liquid smoke


To a large pre-heated skillet, add the red onion and continue on with a dry saute. When the onion is translucent (about 5 minutes), add the garlic and stir continuously for 45-60 seconds. Add the pork tofu. Allow it to sit in the skillet for a few minutes and then get under it with a spatula and flip. You’re looking for some crispy, or dried, sides. Next, add the peppers, spices, beans, BBQ sauce and maple syrup. Warm through and simmer for about 10 minutes so the vegetables have some time to cook, but they are still crunchy. Taste and adjust as needed. Makes 6 servings.


When I freeze tofu, I bring it home from the grocery and put it right into the freezer, package and all. 24 hours before I know I'll use it, I put it into the refrigerator to gently thaw.This freezing process changes the texture pf the tofu to a little more rubbery consistency that I find replicates meat a bit more.

Squeeze the tofu well and get out as much water as you can possibly get. I don't often use a tofu press, but I always do when I freeze tofu. Squeeze for about 15 minutes.

To a large Ziploc bag, add the liquid ingredients and mix. With your hands, crumble the tofu to some large and some small chunks and place in bag. work all ingredients together and place in fridge for an hour.


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