Friday, March 9, 2012

Slow Roasted BBQ Tofu Sandwiches with Homemade Pickles

True to my New Year's resolution to use my Crock Pot more, I tried out Mama Pea's slow cooker BBQ recipe, with my own spin.
Slow Roasted BBQ Tofu Sandwiches
  • 1 package of extra firm tofu, drained, pressed, and cut into cubes
  • 1 cup BBQ sauce
  • 1/2 cup water
  • 1/2 onion, diced
  • 1 green pepper, diced
  • 1/2 cup frozen corn
  • Hoagie rolls
Combine ingredients in a slow cooker and allow to cook on low for eight hours or on high for four hours.  Serve on the hoagie rolls.

I also thought I'd whip up some pickles, because I wanted some and didn't have any.  But I had a cucumber.

Homemade Pickles
  • 1 cucumber, sliced
  • Equal parts sugar and vinegar
Combine all ingredients in a bowl, cover with plastic wrap, and refrigerate until ready for use

1 comment:

  1. That looks amazing. I'm going to have to try it this week!!


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