Quick, Easy, High Protein Plant-Based Meal | Come Alive Summit (Cooking Demo)

I recently had the honor of being a featured speaker for the Come Alive Summit—a virtual (this year) event of inspiring talks, workout sessions, nutrition advice, mental wellbeing tips, goal setting—basically all sorts of nice things that help you feel better in this crazy year of 2020!

Check out more about the summit!

Come Alive Summit
IG @comealivesummit
Website https://comealivesummit.co.uk/

It was a great experience and I wanted to share this video that I made for the summit, with a quick and easy, high protein vegan recipe that will make your mouth just as happy as that beautiful brain of yours knowing that it's all 100% animal-free!

Cheers,
Derek

Full recipe below!

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Richard Newman
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Gemma Newman
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Website https://gemmanewman.com/

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QUICK VEGAN BBQ BEANS & TOFU

INGREDIENTS

3 blocks tofu, extra firm
1 container Wicked Kitchen BBQ Rub (or any BBQ seasoning)
1 package chestnut mushrooms, halved
3 bell peppers, chopped (red, yellow and green)
1 400g can chickpeas, rinsed and drained
1 400g can kidney beans, rinsed and drained
Aprox 1 Bottle BBQ sauce (your favorite)
6 green onions, chopped into 3 cm
1 white onion, rough chopped
4 cloves garlic
200g spinach
Oil

INSTRUCTIONS

Pre-heat oven to 400f/200c.

Prepare a baking sheet with a piece of parchment on it.

Prepare your mise en place (your dishes of chopped veg and all recipe components).

Brush tofu blocks with oil and liberally coat with BBQ spice on both sides. Tap the tofu blocks so the extra falls off onto the plate. Reserve this spice and set aside.

Place a sauce pan on medium heat and add oil. Add the chopped onion and garlic. Leave to caramelise over medium heat, being careful not to burn, about 5 minutes.

Get a cast-iron pan rippin’ hot on a med-high heat and pour in a little oil, swirl to coat. Place mushroom halves face down on the pan. After a few minutes, press down with a second pan, using a dishtowel to protect your hand.

Transfer the mushrooms to baking sheet once they are brown.

Keep pan on medium heat, so it is ready for the tofu. Be careful of the hot pan!

Give the onions a shake in the saucepan, add the peppers and stir to combine. Lower heat and continue to allow veg to cook, about 2-3 more minutes.

Add oil to cast iron pan and allow it to heat, being careful it does not smoke.

Load tofu blocks to the hot cast-iron pan, allow to crisp up on first side, then flip, about 4 minutes per side. Turn tofu blocks when the underside starts to blacken nicely. After each side of tofu is crisp, roast in oven and remove after 10 minutes.

Add excess spice from the tofu to the saucepan with the onion and peppers. Add kidney beans and chickpeas, followed by whole jar of BBQ sauce. Stir regularly.

Transfer saucepan to a low heat and cover. Let simmer, 5 minutes at least. Give the mixture a stir and turn off heat and cover.

Remove tofu from oven. Slice Tofu blocks in half and arrange on the baking sheet with the mushrooms.

Heat up cast-iron pan again with a bit of oil, and saute green onions, followed by spinach. As the spinach starts to wilt, turn the heat down, cook until spinach is wilted and transfer to baking sheet. This should clear your pan up nicely. Give the pan a quick wipe.

Bake tofu, mushrooms and spinach for 5 minutes.

Remove saucepan from heat and transfer bean mixture to a large dish, then remove from oven.

Plate up! Spoon beans, mushrooms and spinach on a plate and top with tofu slices, with a sprinkle of BBQ spice.

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Видео Quick, Easy, High Protein Plant-Based Meal | Come Alive Summit (Cooking Demo) канала Wicked Healthy