BBQ Tofu

This is a really easy recipe with exceptional results. I love a tofu recipe that only requires me to bake the tofu with some marinade. This recipe requires preparing the marinade on the stove for about twenty minutes, but other than that, it’s mostly down time while the tofu cooks in the oven.

BBQ Tofu — modified from the BBQ Pomegranate Tofu in Vegan with a Vengeance


  • 1 lb. firm or extra firm tofu, drained and pressed (directions below), sliced into eight pieces
  • 2 tbsp. canola oil
  • 1 tbsp. tamari or soy sauce

BBQ Sauce:

  • 1/2 tbsp. olive oil
  • 1/2 cup red onion, minced
  • 1 clove garlic, minced
  • 1/4 tsp. ground cumin
  • 1 cup water
  • fresh black pepper, to taste
  • 1/2 (6 oz.) can tomato paste
  • 1 tbsp. peanut butter
  • 1 tbsp. blackstrap molasses
  • 1 tbsp. tamari or soy sauce
  • 2 tbsp. maple syrup
  • 1/2 tsp. hot sauce

Prepare the tofu:

  1. Press the tofu by wedging it between two baking trays (one on top, one on the bottom) and balancing several heavy cans on the top to squeeze the liquid out. Do this for as long as you can, 30 min. to an hour. (turning the tofu over and emptying the liquid on the bottom tray halfway through).
  2. Preheat the oven to 350. In a 9 x 13 in. casserole pan, coat the tofu on both sides with the oil and tamari. Bake for 15 minutes. Turn the slices over and bake 15 minutes more. Prepare the BBQ sauce in the meantime.

Prepare the sauce:

  1. In a saucepan over medium heat, saute the onions in olive oil for about five minutes. Add the garlic and cumin and saute for one minute more. Add the remaining ingredients (starting with the broth) and bring to a boil. Lower heat and let it simmer for 15-20 minutes, stirring frequently.
  2. Pour the marinade over the baked tofu and bake for 15 minutes more. Serve with a grain and vegetable dish for a complete meal.

Yield: 4 servings


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