BYOBB Lunches: BBQ Tofu Salad

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.

Happy lunching!

 

My OOIAJ is better than your OOIAJ

In case you haven’t heard of them, OOIAJ = overnight oats in a jar and they are delicious. Today, I did them right. These might be the best overnight oats I’ve ever had.

You say, “but Lauren, it’s twenty degrees outside. Why would you eat cold oats in the morning?”

To you, I say: I love overnight oats. I love nutella. And when you have an empty jar of nutella, you make overnight oats in a nutella jar. Don’t even talk to me about hot oats in a jar. Nutella OIAJ is a dish best served cold. Bundle up and enjoy it.

In an almost-empty nutella jar, combine: 1/2 cup oats, 1/2 cup skim milk, 1/2 cup vanilla yogurt (I used Dannon light & fit), dash of cinnamon. Stir, cover with the jar lid, and place in refrigerator overnight.

In the morning, the oats will have soaked up the moisture and become mushy. Top them with sliced or mashed banana and chopped hazelnuts. Delish!

“Banana and nutella. It’s like tomato and basil.” –Richard Blais