Gigantes, or giant beans, are one of my current favorite foods. I love the texture and the heft of them. They’re filling and mild-flavored. And I’m loving them baked with tofu in a spicy sauce. I’ve done this a couple of ways. The first time I marinated the tofu in 1/4 cup of hot sauce, plus some worcestershire, soy sauce, and olive oil; then baked the tofu and gigantes together with diced tomatoes for a spicy, tomatoey hot dish.
This recipe is riffing on that same idea, with the addition of barbecue sauce. Because summer demands barbecue sauce. But it’s also riffing on the traditional Greek dish, Gigandes plaki, which is basically gigantes in a tomato-based sauce. Here’s what you’ll need:
2 generous tablespoons of hot sauce
1 cup of barbecue sauce
1/2 tsp smoked paprika
2 tbsp olive oil
2 tbsp soy sauce
Drain and cube 1 pound of tofu and marinate it in the above mixture for several hours.
Soak 2 cups of gigante beans in water for several hours, then cook them through (I use my trusty pressure cooker for this; gets it done in 30 minutes flat.)
Once the gigantes are cooked, drain them, and add them to the tofu-marinade mixture, along with…
1 can of diced tomatoes (I’ve chosen fire-roasted in this case)
Perfect with a side of corn on the cob and a fresh salad.