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.



  • 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


  • 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


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