Barbecued Tofu
Drain tofu, cut into slabs, wrap in plastic and freeze until firm.
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Drain tofu, cut into slabs, wrap in plastic and freeze until firm.
Ingredients
- 1 Tbs. Bragg's Liquid Aminos
- 1/4 cup fresh lemon juice
- 2 lbs. extra-firm or firm tofu, cut into 3 x 1-inch slabs, frozen, thawed and squeezed dry
Marinade
- 1/3 cup peanut butter
- 1/3 cup vegetable oil
- 1 1/2 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. garlic powder
Barbecue sauce
- 1 cup canned tomato sauce
- 1/2 medium onion, chopped
- 1/2 cup brown sugar or honey
- 1 Tbs. chopped fresh parsley
- 1 1/2 tsp. molasses
- 1/2 tsp. salt
- 1/2 tsp. ground allspice
- 1/8 tsp. cayenne
Preparation
Lightly coat baking sheet with sides with nonstick cooking spray. Place tofu slabs on prepared sheet.
In blender, mix marinade ingredients until smooth. Spoon over tofu slabs; turn to coat and marinate 1 hour.
Meanwhile, in small saucepan, mix tomato sauce, onion, brown sugar, parsley, molasses, salt, allspice and cayenne. Bring to a boil, reduce heat to low and simmer, stirring occasionally, 1 hour. Stir in lemon juice and liquid aminos.
Preheat oven to 350°F. Bake tofu 25 minutes per side. Brush barbecue sauce over both sides of baked tofu and bake until hot, 15 to 20 minutes more.
Nutrition Information
- Calories 188
- Carbohydrate Content 16 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 2 g
- Protein Content 10 g
- Saturated Fat Content 1 g
- Sodium Content 453 mg
- Sugar Content 0 g