BBQ Tempeh Chili & Baked Breaded Tofu

So one of my goals for 2013 is to try at least 2 new recipes a month, so far I am making new to me recipes few times a week! I often get stuck in food ruts and I am always looking for new recipes that will satisfy both Matt and I.

I bought a bag of panko bread crumbs when I was at Whole Foods, because buying vegan bread crumbs around  here is not working out. So I wanted to make something that included them right away. Usually in the past I just used bread crumbs as a baked mac and cheeze topper...I decided to try the crispy baked tofu recipe from Chow Vegan. I used a 30 oz block of WildWood (my go to tofu). I served it with stove top mac and cheeze, a baked potato and BBQ sauce for dipping. It was good, however next time I am going to eliminate 1/2 of the bread crumb, I had so much left over after breading the tofu. Also I will be playing around with spices to kick it up.

In the current issue of Vegetarian Times there is a article on 5 ingredient chili mixes. I was curios. Matt and I both like BBQ, pinto beans and tempeh, while I like slaw...so we went with the BBQ Tempeh Chili recipe. It was easy to throw together after a trip to the gym. I baked some sweet potato pieces as a side (which Mar ate most of unless I wanted to get scratched up). It was good, simple and made a nice sized pot.


What recipes are you making lately that you love? Any food goals for 2013?