Description
A smoky, sweet, and tangy dish transforming navy beans with plant-based ‘bacon’ (tofu or mushrooms). BBQ sauce and molasses create a rich, glossy finish, perfect as a hearty side or plant-based main.
Ingredients
2 cups dry navy beans (soaked overnight)
1 block oil-free smoked tofu, cubed
1 cup pork-free BBQ sauce
3 tablespoons molasses
1 tablespoon apple cider vinegar
3 garlic cloves, minced
Optional: mushrooms, sliced for umami
Instructions
Cook soaked navy beans in salted water until tender (1.5 hours). Pat tofu dry, cube, and set aside. Drain beans and transfer to a baking dish.
In a saucepan, combine BBQ sauce, molasses, vinegar, and garlic. Simmer, stirring until bubbles form, then add ½ cup water to adjust consistency.
Top beans with tofu and sauce. Cover and bake at 325°F (165°C) for 1 hour. Uncover and bake 15-20 minutes for a caramelized crust.
Notes
Brine tofu in liquid smoke and soy sauce for 30 minutes for deeper flavor.
Test beans for doneness—they should retain a slight firmness.
Use a glass baking dish for even heat distribution.
Substitute tofu with mushrooms for a meat-free umami twist.
Freezer-friendly for up to 3 months.
- Prep Time: 15
- Cook Time: 150
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 12g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
