BBQ TOFU: A VEGAN RECIPE YOU'LL LOVE
Provided by Meredith James
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Press your extra firm tofu in a tofu press for 15 minutes. If you don't own a press, wrap your tofu blocks in clean, dry kitchen towels. Place the blocks between two cutting boards and place something heavy on top. Wait 2-3 hours and then remove the towels.
- Slice the tofu into six 1-inch thick blocks.
- Mix all of your sauce ingredients in a medium-sized bowl.
- Place the tofu pieces in a shallow baking dish. Add in ¾ cup of your barbecue sauce. Keep the rest of your sauce for brushing on the tofu during and after grilling time.
- Using a pastry brush, evenly coat the tofu pieces with the sauce.
- Allow the tofu to marinate in the BBQ sauce for 30 minutes.
- Preheat the grill to medium heat. Oil the grates with vegetable oil.
- Place your tofu on the oiled grates. Grill for 6-7 minutes per side, brushing the tofu on BBQ with the leftover sauce periodically.
- Brush the grilled tofu with one final coat of the barbecue sauce. Serve warm, straight from the grill.
Nutrition Facts : ServingSize 4
FOLAMI'S BBQ TOFU
Kwanzaa gatherings continue to go strong in community centers and at home in dining rooms, as they have since 1966. The seven-day holiday of self-reflection, often an extension of Christmas or the winter solstice, culminates with the karamu, or feast. The spread leans heavily vegetarian. In Atlanta, Folami Prescott-Adams dries, seasons, fries and broils pounds of tofu. Store-bought, tomato-based barbecue sauce provides the comfort factor. She is a 40-year veteran of Kwanzaa and maintains a spreadsheet of potluck logistics for her family and guests. Alongside this vegetarian barbecue, Dr. Prescott-Adams's buffet feeds more than 100 people, and the greatest hits include macaroni and cheese, red punch and black-eyed peas.
Provided by Nicole Taylor
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Two and a half hours before serving, start drying out the tofu: Place the slices in a single layer between clean, dry dish towels or double layers of paper towels. Press to remove water from the tofu, and let stand for 2 hours, replacing the soaked towels once or twice, until there is very little water left in the tofu. (You can press and dry the tofu quickly, and use it immediately, but it will be less crisp.)
- Heat a broiler to its highest setting. Heat a large skillet over medium and add the oil and butter, swirling to cover the bottom. Pour the tamari into a small, shallow dish. Press the tofu one last time. Quickly dip both sides of a single slice in the tamari and place it in the skillet. (Be careful as the liquid may lead to hot pops from the oil.) Repeat with the remaining tofu slices and tamari.
- Cook until the tofu gets the same beautiful golden brown on both sides, 2 to 3 minutes per side. While the tofu browns, spread half of the barbecue sauce on a small rimmed baking sheet. Transfer the tofu to the barbecue sauce on the sheet, then cover with the remaining sauce. Broil, turning once, until the sauce thickens and bubbles, 2 to 3 minutes per side. Serve hot.
BARBECUE TOFU
With a scrumptious homemade barbecue sauce, this can easily be prepared in the oven or (even tastier, of course!) on the grill. It's a family staple, originally from "Breaking the Food Seduction" by Dr. Neil Barnard.
Provided by White Rose Child
Categories Soy/Tofu
Time 45m
Yield 10 tofu steaks, 5 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and pat the tofu dry, then slice it horizontally into 5 long rectangular slabs. Wrap in a dishtowel and press GENTLY all over to remove excess moisture.
- Stack up the tofu slabs again and slice them in half diagonally so you now have 10 triangular slabs. NOTE: If you are planning to grill them, you may want to leave the tofu in rectangles and slice them in half last thing, so they'll be easier to flip on the barbecue.
- Mix all other ingredients together and pour into a 9-by-13 baking dish. Spread the tofu slabs in the dish and turn them carefully, using a basting brush to make sure all sides are coated with sauce.
- Let rest for 15 minutes. NOTE: If time permits, you can prepare this a few hours early (even the night before) and let it marinate for stronger flavor.
- Bake for 20 minutes at 350°F, turning halfway through.
- If grilling, it's basically the same as anything else, but you have to be more careful about burning tofu than meat! Just grill till it reaches your desired done-ness (my crazy family likes it burned), basting occasionally with leftover sauce.
- Serve with baked potatoes, fries, steamed/grilled veg, salad -- endless possibilities! Leftovers taste GREAT crumbled in a sandwich with a little mayonnaise (or vegan version :-)!
Nutrition Facts : Calories 103.6, Fat 4.8, SaturatedFat 0.9, Sodium 322.7, Carbohydrate 8.6, Fiber 1.3, Sugar 5.4, Protein 8.4
"BARBECUED" TOFU
For genuine BBQ flavor, couple this spicy tofu with crunchy slaw and serve as a sandwich or wrapped in a large leaf of lettuce with sliced tomato and red onion.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Cut tofu cake horizontally (slicing parallel to work surface) into 4 rectangles and press.
- Cover the bottom of a small pan with half of barbecue sauce. One by one, rub both sides of each tofu rectangle with chile powder; place in a single layer on sauce. Top with remaining sauce. Let stand for 30 minutes.
- Preheat broiler with rack 6 inches from heat. Line a baking sheet with aluminum foil; place a baking rack on top. Spray rack with cooking spray. Take tofu slabs out of the barbecue sauce and place on rack with space between pieces. Reserve leftover barbecue sauce. Broil until top of tofu is browned and bubbly, about 5 minutes.
- Turn tofu over and brush with reserved sauce. Broil until browned and bubbly, about 5 more minutes. Serve hot or at room temperature, on bread with coleslaw if desired.
Nutrition Facts : Calories 173 g, Fat 10 g, Fiber 3 g, Protein 16 g
CRISPY BARBEQUED TOFU SLICES
Sliced tofu is dipped in egg whites, floured, fried, coated with bbq sauce and grilled. My husband and two year old son love this recipe!
Provided by JILLKEN
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 8h35m
Yield 4
Number Of Ingredients 8
Steps:
- Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.
- Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
- Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
- Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.
Nutrition Facts : Calories 409.5 calories, Carbohydrate 50.4 g, Fat 17.2 g, Fiber 1.8 g, Protein 15.2 g, SaturatedFat 2.1 g, Sodium 1348.2 mg, Sugar 18 g
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