BBQ Grill, Breakfasts, Hey, I Can Make That!, Meat Substitutes, Snacks

Waffles With Barbecue Sauce SOS Free

tofu waffle

Tofu? Tofu Waffle? BBQ? Sooooo delicious and easy to make.

As a Meetup leader, I have the privilege of being surrounded by nice people who follow a whole food, plant-based diet. Meet Others: Socialize with like minded people so you don’t lose your mind.

We are fortunate to have some wonderful cooks in our group, who are willing to do recipe demos. They are talented and able to convert SAD recipes to compliant, whole food, plant-based, sugar, oil and salt free recipes. These members earn a Green Star each time they do a demo for our group. 

Here is a YouTube BBQ Waffles demo from our Green Star members Beverly & John:


Barbecue Tofu Waffles Sauce

14.5 oz. can Organic Fire roasted tomatoes
6 oz. can organic tomato paste
1⁄2 c. organic dates
3 cloves organic garlic
1⁄4 c. apple cider vinegar
2 tsps. organic chili powder
1 tsp. organic smoked paprika
1⁄4 tsp. vegan Worcestershire sauce ( Beverly likes Wizard brand)
1⁄2 tsp. liquid smoke
Blend in high speed blender or food processor then heat in saucepan for about 30 minutes.
Let cool and store in refrigerator.

Barbecue Tofu Waffles

Drain one carton of firm or extra firm tofu. Cut in slices that will fit your waffle maker. Place it on paper towels or a clean tea towel, cover it with the same, and press gently with your hands to remove some of the water.
Place BBQ sauce on a shallow plate and drag each piece of tofu through the sauce until it is coated on all sides.
Preheat your waffle iron on its highest setting. Once it is hot, place the tofu on the waffle iron. Save the extra sauce for applying afterward when serving. Gently close the waffle iron and set a timer for 4-5 minutes.
Keep the waffle iron closed for at least 4 minutes (unless you smell something burning). Waffle irons vary so check it after 4 minutes and then at 1-2 minute intervals. It should be uniformly browned not wet.

If some pieces cook more quickly than others remove them as they get done.
Brush with extra barbecue sauce.

Serve alone or on sandwiches.

Beverly has many other recipes on her Pintrest Board

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Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!


BBQ Grill, Meat Substitutes

JoAnn’s Fantastic World’s Best Vegan Gourmet BBQ Sausage


Thanks to JoAnn for this awesome YouTube BBQ Sausage recipe demo .


1 tbs unsalted veggie broth/ water
1 Red Onion, chopped fine
3 Cloves Garlic, minced
1 Red Pepper, deseeded & cut small
1 Portobello Mushroom, chopped fine
3 tbs Paprika (can use part smoked paprika)
Zest 1 Lemon
2 tbs Thyme leaves
2 Sprigs Rosemary
1 can unsalted Red Kidney Beans, drained, rinsed & pat dry ( I used a salad spinner and laid out on a towel)
1 can unsalted Cannellini Beans, , drained, rinsed & pat dry
5 Tbs Buckwheat Flour, gluten free flour or all purpose
3 tbs Crushed Walnuts or GF Breadcrumbs for nut free or combo
1/2 tsp Salt Substitute 
2 tsp Cracked Black Pepper

Salsa Verde 

Handful Fresh Parsley
Handful Fresh Chives
Handful Fresh Basil
3 Cloves Garlic, minced
3 tbs Capers
3 Cocktail Gherkins
1 tbs Unsalted Mustard
3 tbs Red Wine Vinegar

Serve with 

Charred Chicory
Lemon Zest


Sweat the onion, pepper, mushroom, garlic, herbs & spices over a medium heat.

Add the beans to a mixing bowl with the flour & walnuts.

Once the onion mix has softened add it to the mixing bowl. Using a masher, mash the mix until it just starts to come together. Don’t over mash the mix, you want some texture.

Lightly flour your hands, then make the mix into sausage shapes, JoAnn usually gets 8-9 sausages out of the mixture.

Wrap the sausages individually first in greaseproof paper, then in a sheet of foil, tightly.

Once you’ve wrapped all of the sausages, place them into a saucepan of simmering water. Allow them to cook for 20 minutes. I used the pressure cooker.

Remove the sausages from the water once cooked. When cool enough to handle, remove the wrapping. Recycle the foil.

For the salsa verde, finally chop the herbs with the garlic, gherkins & capers. Once fine add the mix to a bowl & stir in the no salt added mustard & vinegar. Season to taste.

BBQ or grill the sausages for 4-5 minutes & serve with the salsa.

JoAnn lightly grills some chicory to serve with the sausages.

Portable Induction Cooktop Countertop


Be Strong, Be Well and Be Green!
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