1 pack firm tofu
2 teaspoons dried garlic flakes
2 teaspoons bbq seasoning (check out the range available of different seaonings at the grocery store - make sure the one you pick doesn't contain milk as some of them do - so silly!)
Slice the tofu into thin long strips.
Lay the tofu strips into a baking dish. Sprinkle the seasoning & the garlic flakes over the top.
Pour about 1/2 cup water into the baking dish. Depending on the size dish that you use you may need a bit more - it needs to completely cover the base of the dish but not over the top of the tofu pieces.
Place dish in a preheated 200C oven.
It will take about 30-40 minutes for the water to evaporate. Make sure you turn them once during cooking. I like to let them bake for about 10 minutes after the water has completely evaporated to just make the tofu pieces that bit firmer.
While the tofu is cooking prepare the bean mix.
100g greeen beans
1 tin red kidney beans
1 tin tomatoes
1 teaspoon chili
2 stalks celery
Chop the onion & saute in water til lightly cooked. Chop the celery, top & tail then slice the green beans. Add them to the onion. Let simmer for about 5 minutes before adding the drained red kidney beans, the chili & the tin of tomatoes.
I add about a half cup water & let this simmer for 20ish minutes until most of the moisture is evaporated & the mixture is not totally runny anymore.
The baked tofu really compliments the bean mixture & I love to serve this on a lettuce leaf and roll the bean mixture into it. Very tasty.