Start by draining and pressing the tofu. This job sucks. I've done this dozens of times, and I have finally found a little less time consuming way of doing this. Step one: Wrap the entire block of tofu in a paper towel and gently press the water out of the entire block of tofu. Step two: Slice the block, wrap the slices in a paper towel and gently press the water out. Place the slices on a tin foil covered cookie sheet and bake at 425 for 5 mins. Baking the slices for a few mins will help get the all of the extra water out of the tofu.
After the tofu has been in the over for 5 mins, pull it out and brush bbq sauce on each slice, flip them over, and do the other side. After the slices are all covered, put them back in the over for 30mins. Pull the slices out, flip them over, brush on a little more sauce, and bake for another 15 mins.
While the tofu is baking, put the brown rice on to cook. We cook ours in a rice maker, but there are ways to cook rice on a stove top in a pot. Rachael Ray does it all the time, and I believe it is equal amounts of liquid and rice, simmer for 30mins, but do some research on this if you are going to be cooking rice this way.
About 5mins before the rice is done cooking, start warming up some canned black beans in a pot. We like to add chopped cilantro and some lime juice to the beans. You can also add some chopped tomato and onion to the beans. When the rice is done cooking, mix it with the beans, and let them hang out on low for a few mins.
About 5 mins before you are ready to eat, add some EVOO and garlic to a skillet (we use a wok) and then add a bag of pre-washed spinach. This takes a few mins to cook down, stir it every once in while while its cooking, but thats it.
While everything is cooking, chop up some melon or mango to go with the meal.
