Blazin' Pepper Tofu Scramble

Blazin' Pepper Relish


  • 1 block (14oz.) tofu, soft, firm or extra-firm (not silken)

  • 1 TBSP of BS Grillin' Co. Blazin' Pepper Relish

  • 1 TBSP of nutritional yeast

  • 1/2 tsp. garlic powder

  • 1/2 tsp. onion powder

  • 1/4 tsp. turmeric

  • 2 TBSP  of vegan cream

  • salt + pepper, to taste



Remove tofu from the package and drain excess liquid.

Heat the skillet over medium heat, add the tofu, and break it up with a wooden spoon. Cook for 2 - 3 minutes.

Add the turmeric, nutritional yeast, garlic powder, onion powder, salt, and pepper. Cook for 2 minutes more, stirring frequently. If adding veggies, this is the perfect time to add them.

Lastly, add the vegan cream and cook another 3 minutes, stirring frequently.

Top with BS Grillin' Co. Blazin' Pepper Relish.


Serve with a side of breakfast potatoes, hash browns, fresh fruit, or a slice of toast.

Adapted recipe from Simple Tofu Scramble (Quick + Easy Recipe) - The Simple Veganista

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Pasta Salad with Thousand Island Dressing

Sweet Zucchini Relish



  • 16 oz. bowtie pasta (or your favorite small pasta)

  • 2 TBSP of BS Grillin' Co. Sweet Zucchini Relish

  • 1 cucumber, diced

  • 1 red bell pepper, cored and diced

  • 1 orange bell pepper, cored and diced

  • 1 yellow bell pepper, cored and diced

  • 4 oz. cherry tomatoes, sliced in half

  • 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed​


Cook the pasta according to package directions.

Once veggies are prepped, using either a large mixing or serving bowl, combine the pasta, Sweet Zucchini relish, veggies, chickpeas, and toss well to coat.​

Serve with BS Grillin' Co Thousand Island Dressing.

Adapted from Quick n' Healthy Veggie Pasta Salad - The Simple Veganista (simple-veganista.com)

Pineapple BBQ Tofu Bowls - sweetpeasands

Pineapple BBQ Tofu Bowls

Kickin' Pineapple BBQ Sauce




  • 1/2 cup of  BS Grillin' Co. Kickin' Pineapple BBQ Sauce

  • 3/4 cup uncooked quinoa

  • 1 tablespoon olive oil

  • 1 zucchini chopped

  • 1 red onion chopped

  • 2 bell peppers chopped

  • salt & pepper

  • 12 oz extra firm tofu

  • 8 pineapple rings


Remove tofu from package, drain excess liquid, and dry off the tofu with paper towels.

Cut the tofu into 3/4 x 3 inch sticks.

Cook quinoa according to package directions. While quinoa is cooking, heat grill over medium-high heat.

Toss vegetables in olive oil, season with salt & pepper, then grill for 8-10 minutes, turning occasionally.

Grill pineapple rings for 2-3 minutes per side.

Grill the tofu sticks for 3-4 minutes per side, brushing with Kickin' Pineapple BBQ Sauce several times while cooking.

Adapted from https://sweetpeasandsaffron.com/pineapple-bbq-tofu-meal-prep/

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Smokin' Chipotle Tofu with Caramelized Onions

Smokin' Chipotle BBQ Sauce



  • 1 block firm or extra firm organic tofu

  • 1/2 cup of BS Grillin' Co. Smokin' Chipotle BBQ Sauce

  • 1 large vidalia or yellow onion

  • 2 garlic cloves


Can add a side of caramelized onions and a small rice dish to complete the meal.



Wrap the tofu block in paper towels or use a tofu press to remove excess water.

Cut the tofu into roughly 1-inch cubes.

Preheat oven to 375º degrees.

Place your tofu pieces in a medium size bowl with Smokin' Chipotle BBQ Sauce and marinate for about 5-10 minutes. Make sure that all sides are covered in sauce.

Line a baking sheet with parchment paper and put the tofu pieces on it using a fork.

Using a rubber spatula, gather the remaining BBQ sauce from the bowl. Top each tofu piece with a small amount of the remaining sauce.​

Bake the tofu in the oven at 375º for 20-25 min. If the tofu is too wet after 25 minutes, bake for another 5-10 minutes or until dried to your liking.

Adapted from recipe at http://www.whereyougetyourprotein.com

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Crispy Turnip and Bean Balls

Sweet Zucchini Relish


  • 2 ½ cups of cubed turnips

  • 1 TBSP of BS Grillin' Co. Sweet Zucchini Relish

  • 14 oz. of canned white beans

  • 5 TBSP of whole wheat flour

  • 1 onion 

  • 1 tsp salt




Boil the turnip cubes until completely soft. Drain and mash with a fork.

Drain and rinse the beans. Mash with your hands or a wooden spoon.

Add mashed turnip, Sweet Zucchini Relish, and mix it with beans. Add flour, chopped onion, and salt. Stir carefully.

Heat up the pan and pour some oil in it. Make your hands wet and form little balls. Cook them in batches in hot oil, until crispy on both sides. 


Optional: Serve with BS Grillin' Co Sweet Zucchini Mayo.

Adapted from recipe at Crispy turnip and bean balls |VeganSandra

Hawaiian Seitan Skewers - nutfreevegan.j

Hawaiian Seitan Skewers

Kickin' Pineapple BBQ Sauce



  • Use 1/4 cup of BS Grillin' Co. Kickin' Pineapple BBQ Sauce


  • 3 cups "Tastes Like Chicken" Seitan, cubed

  • 4 large peppers (2 green, 2 red), cut into 1-in. squares

  • 1 large red onion, cut into 1-in. squares

  • 2 cups grape tomatoes, halved

  • 2 cups pineapple, cubed




Place seitan, vegetables, pineapple onto skewers until only about 2 inches are showing at top and bottom.

Brush Kickin' Pineapple BBQ Sauce onto skewer ingredients, coating completely.

Cook skewers on grill for about 3 minutes on each side, or until the ingredients begin to brown.

Adapted from The Nut Free Vegan

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Vegan Teriyaki Tofu

Blazin' Pepper Relish



  • 1 TBSP of BS Grillin' Co. Blazin' Pepper Relish

  • 1 block extra firm tofu extra firm

  • 1/2 tablespoon vegetable oil

  • 1 teaspoon brown rice syrup

  • 1 teaspoon soy sauce

  • 1/8 teaspoon salt



Slice the block of tofu length-wise into approximately 1/4" thick pieces.

Heat the vegetable oil on medium to high heat in a frying pan. While the oil is heating up, sprinkle some salt on the tofu and rub it (gently) on each surface before placing it into the frying pan. 

Pan fry the tofu at medium to high heat until it browns on both sides.

Combine the Blazin' Pepper relish, soy sauce, and rice syrup to make the teriyaki sauce.

When the tofu is done, turn down to low heat and pour in the sauce.

Flip and move your tofu around to make sure that the sauce coats all the tofu.

Let the liquid reduce and as it reduces, the liquid will turn into a sticky sauce that adheres to the tofu. That's when you know it's done!

Adapted from Easiest Vegan Teriyaki Tofu | The Lazy Broccoli | Vegan For Lazy People


Slow Cooker Jackfruit Bulgogi Tacos

Kickin' Pineapple BBQ Sauce


  • 2 TBSP of  BS Grillin' Co. Kickin' Pineapple BBQ Sauce 

  • 2 tsp. Gochujang paste or Thai red chili paste 

  • 1 Tbsp. sesame oil

  • 1 Tbsp. soy sauce

  • 1 Tbsp. fresh ginger, minced

  • 1 tsp. garlic, minced

  • ½ white onion, minced

  • 2 packages of Upton’s Naturals Original Jackfruit (or 2 ½ cups fresh jackfruit)

  • 1 cup vegan mayonnaise

  • 1 tsp. lemon juice

  • 8 tortillas

  • 1 cup shredded purple cabbage

  • 1 cup cilantro, chopped


In a large bowl, mix together all ingredients except jackfruit. 

Add jackfruit and mix thoroughly. Refrigerate and allow to marinate for at least 20 minutes (or up to an hour).

Put marinated jackfruit into crockpot and cook on high for 2–3 hours or low for 4–5 hours.

Mix together vegan mayonnaise, Kickin' Pineapple BBQ Sauce and lemon juice.

Add bulgogi to tortillas and top with purple cabbage, cilantro and vegan mayonnaise. Serve immediately.


Adapted from http://thenutfreevegan.net/slow-cooker-jackfruit-bulgogi-tacos/

BSG vegetarian mushroom & gravy over ric

Vegetarian Savory Mushroom & Roasted Garlic Veggie Beef Over Gravy and Rice

Smokin' Chipotle BBQ Sauce


  • 1/2 cup of  BS Grillin' Smokin' Chipotle BBQ Sauce

  • 2-3 No Bull Burgers w/ Mushroom and Roasted Garlic

  • 1-2 TBSP oil

  • 2 TBSP water

  • 1 - 2 TBSP flour

  • Cooked rice


Cut burgers into bite-size pieces.  Place into heated pan with oil and cook until crispy on top and bottom.  Add Smokin' Chipotle BBQ sauce, water, and flour to the pan.  Stir all ingredients together.  Turn heat to low, cover, and simmer until burgers are done.  Serve over a warm bed of rice.

Quinoa BitesCapture.GIF

Vegetarian Kickin' Quinoa Bites

Kickin' Pineapple BBQ Sauce



Quinoa Bites:

  • 2 cups of cooked quinoa

  • 4 free-range organic eggs, lightly beaten

  • 3 TBSP tomato paste

  • 1 tsp fine grain sea salt

  • ½ tsp garlic powder

  • ½ tsp paprika

  • ½ tsp cayenne pepper

  • ¼ tsp ground black pepper

  • 1 cup of breadcrumbs

  • 30 ½-inch cubes mozzarella 


  • ½ cup of  BS Grillin' Co. Kickin' Pineapple BBQ Sauce

  • ½ stick of butter



Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Combine quinoa, eggs, tomato paste, salt, garlic powder, paprika, and black pepper in a bowl.  Add breadcrumbs and stir in well. Let mixture sit for a couple of minutes so that the breadcrumbs can absorb the moisture.  Scoop 1 heaping TBSP of quinoa mixture, and with dampened hands, make quinoa balls by placing one cube of mozzarella into the middle of the ball and forming a smooth ball around the mozzarella. Repeat to form about 30 quinoa bites. Place quinoa bites onto the lined baking sheet and bake for 15 minutes.

In the meantime, make the sauce.  Combine the Kickin' Pineapple BBQ Sauce and butter in a small saucepan and cook on medium heat (or place in a microwave-safe bowl for 2 minutes on high).


After 15 minutes, remove baking sheet from the oven, gently turn browned quinoa bites, and top with Kickin' Pineapple BBQ sauce. Put back in the oven and bake for another 8 minutes.