Ingredients

　　This is such a staple in my home that I can’t imagine doing without it. I use two 16-ounce tubs of extra-firm tofu, sliced, blotted dry, and diced. One tub would disappear in about two seconds in my home, but for two or three people—no teenage guys among them—one 16-ounce tub may suffice. The tofu goes into a lightly oiled wide skillet or stir-fry pan with a little more natural, good-quality barbecue sauce than seems necessary. Cook over medium-high heat until some of the tofu starts to brown here and there, stirring regularly. This takes about 20 minutes, during which you can prepare a simple quinoa, pasta, or potato dish and make a simple salad.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).