Barbecued Tofu

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Drain tofu, cut into slabs, wrap in plastic and freeze until firm.

  • servingServings

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

  1. Lightly coat baking sheet with sides with nonstick cooking spray. Place tofu slabs on prepared sheet.
  2. In blender, mix marinade ingredients until smooth. Spoon over tofu slabs; turn to coat and marinate 1 hour.
  3. 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.
  4. 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

  • Serving Size: 8 servings
  • Calories: 188
  • Carbohydrate Content: 16 g
  • Fat Content: 10 g
  • Fiber Content: 2 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 453 mg