Description
A vegetarian take on classic Southern baked beans with smoky tofu bacon, brown sugar, and tangy balance. Creamy beans and sticky glaze shine in this 1-hour recipe, ideal for barbecues or cozy meals.
Ingredients
Canned pinto beans (2 cans, 15 oz each), drained and rinsed
Smoked tofu bacon (1/2 lb / 225g), sliced
Brown sugar (1/3 cup, firmly packed)
Cider vinegar (1 tbsp)
Dijon mustard (1 tsp)
Diced onion (1 small)
Olive oil (1 tbsp for sautéing)
Instructions
Drain and rinse pinto beans, discarding liquid.
Sauté diced onion in olive oil for 3 minutes until translucent.
Pat dried tofu bacon in pan and cook over medium heat for 3 minutes per side.
Add brown sugar, cider vinegar, and Dijon mustard to pan, stir until sugar dissolves.
Transfer golden tofu bacon to a 9×13-inch baking dish.
Layer drained beans over bacon and pour sauce mix over everything.
Preheat oven to 325°F (160°C) and bake uncovered for 45 minutes.
Stir gently halfway through baking to distribute sauce.
Cover loosely with foil during last 10 minutes to prevent over-browning.
Notes
Exchange tofu bacon for tempeh for additional texture
Serve at room temperature for optimal flavor
Store in airtight container for up to 4 days
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Southern American (vegetarian adaptation)
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg