California Teriyaki Tofu Cholent

I served this at the Etz Chayim Oneg October 5, to many requests for the recipe.  It’s creamy and chewy and hearty, without having any meat in it.  You make it in a crockpot, starting the afternoon before. Cholent is a traditional Jewish dish for the Sabbath, but this is hardly a traditional recipe.  Our forefathers in Europe and the Middle East (where a rice and bean dish that cooks all night is called Hamim) did not know soy sauce or tofu.

1 package TJ’s Brown Rice Mix
1 can TJ’s organic kidney beans, one can white beans, rinsed and drained
3 TBs Streits Beef Broth mix (pareve) dissolved in 6 cups hot water
2 packages TJs baked tofu, teriyaki flavor, cut into 1 inch squares
One entire head garlic, peeled
One sweet onion, coarsely chopped
One zucchini, cut into quarters lengthwise and sliced ¼ inch thick (little pie wedges)
Butternut squash, about a ½ pound (the neck of the squash, where it’s solid) cut into cubes
½ cup Bull’s eye BBQ sauce
¼ cup Kikkoman Low sodium soy sauce

The afternoon before you wish to serve this dish (really, up to 5 pm) In a large crock pot (6 quarts? I dunno) with a tight fitting lid, combine all ingredients and stir to combine.
Close the lid and turn heat to high. Leave for 4 hours.  Before you go to bed, stir again and check water levels. If there is too much water, leave the lid off for a while and let the excess boil out. If the cholent is too dry, add water.
Turn heat to low, cover again, and let cook all night.
Unplug at least an hour before serving.