I mentioned last week that we started a BYOBB (bring your own brown bag) lunch movement at my office. It has pushed me to come up with interesting ways to practice the art of lunch making. Here is a delicious salad that breaks up the monotony of the peanut butter and jelly sandwich. The BBQ tofu can easily be made at the beginning of the week, then all you have to do is assemble sandwiches or salads throughout the week to bring to work or school.
The night before this lunch, I was involved in some major make-the-night-before action. Notice in the above photo that besides making my lunch the night before, I made overnight coffee and overnight oats in a jar. This OOIAJ featured a peanut butter jar and a generous heap of strawberry preserves in the morning.
Is this post becoming a little acronym-heavy, or do you want more? More, you say? How about this: PBJOOIAJ. Bam! Peanut butter and jelly overnight oats in a jar. So when you have your PB&J for breakfast, you need a little something different for lunch. Make some barbecue tofu ahead of time. You can thank me later.
BBQ Tofu Salad
Make this super easy BBQ tofu by cutting a block of tofu into small chunks and sauteing in an oiled pan over medium heat. Break up the chunks as the tofu cooks and brown like ground beef. Add bottled barbecue sauce to taste, and add salt and pepper if you wish. I also added a pinch of cayenne for extra kick. Cook for a few minutes more and then remove from heat. Refrigerate for up to 4 days and use on sandwiches and salads throughout the week.
I ate this tofu over spring mix, diced cucumbers, and diced tomatoes with a bit of TJ’s Goddess dressing, with steamed broccoli on the side. I steamed the broccoli the night before, seasoned to taste, and packed it with the salad to store in the refrigerator overnight. I kept it in the work refrigerator until lunch time and ate it cold. It was very satisfying and kept me full all afternoon.