This barbecue sauce livens up chewy, bite-size pieces of tofu—but is delicious slathered on veggie dogs or burgers, too. If you’re baking the tofu ahead of time, you can make the barbecue sauce while the tofu is in the oven.
Active time: 5 minutes
Total time: 35 minutes
- ½ cup tomato sauce
- ½ cup apple cider vinegar
- 2 heaping tablespoons chopped yellow onion
- 2 tablespoons molasses
- 1 tablespoon brown sugar
- 1 tablespoon all-natural peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- ½ teaspoon liquid smoke, optional
- 1 15-ounce block extra firm tofu, drained and patted dry
- 1 teaspoon safflower oil, plus more for greasing the pan
- ¼ teaspoon salt
- Make the barbecue sauce by placing the tomato sauce, vinegar, onion, molasses, brown sugar, peanut butter, soy sauce, paprika, and liquid smoke (if using) in a blender and blending until combined. Transfer the sauce to a medium saucepot, cover, and bring to a boil. Remove lid and simmer over low heat for 15 to 20 minutes.
- Bring your grill to medium-high heat (or preheat your oven to 425° and lightly grease a baking sheet).
- Slice the tofu into 8 rectangles. Place in a medium bowl and gently toss with the safflower oil and salt to coat. Spread the tofu on the grill, and cook for 7 to 8 minutes on each side. (In the oven, bake for 30 minutes.)
- Slice each rectangle of cooked tofu in half to form two triangles. Then toss with the barbecue sauce, place the toothpick in the middle of each piece, and serve.
Per serving: calories 109, fat 4 g, protein 7 g, carbohydrates 11 g, dietary fiber 1 g
Reprinted from KIWI Magazine