Dry Rub

  • 2 tsp onion powder
  • 1/2 tsp seasoned salt
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 pkg tofu, cut into 8 slices

Mexican BBQ Sauce

  • 4 tbsp margarine
  • 1 medium onion, small dice
  • 2 cloves garlic, minced
  • 1/4 cup brown sugar
  • 1/4 cup tequila
  • juice of 1 lime
  • 1 cup ketchup
  • 1 tsp chipotle powder (or more)
  • 1/2 tsp chili powder
  • salt, if desired

Refried Beans

  • 2 tbsp oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 2 cups cooked pinto beans
  • 1/2 cup salsa verde
  • 1/2 (approx.) veggie broth
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • salt and pepper to taste
  • sliced avocado
  • chiffonaded romaine lettuce
  • salsa (preferably freshly made)


  1. Mix together the dry rub ingredients and rub onto all sides of the tofu slices. Set aside.
  2. Make the BBQ sauce: heat margarine over medium heat in a saucepan, then saute onions and garlic of 8-10 mins, until nice and soft. Add sugar, tequila, and lime juice and mix well. Add ketchup and spices and bring to bubbling. Remove from heat.
  3. Make the refried beans: Heat oil over medium heat, then saute onions and garlic for 10-12 mins, until soft and starting to brown. Add beans and salsa and mix well. Cook for a few mins then begin mashing beans with a fork. As beans cook (about 15 mins), thin out with veggie broth to keep them moist, but not too goopy. When desired consistency is reached, add spices and season to taste. Keep warm over low heat.
  4. BBQ tofu.
  5. Assemble the dish: place a piece of tofu on a plate and top with a layer of refried beans. Top that with 2 avocado slices, and then some of the romaine. Top that with a generous spoonful of salsa.