Barbecued Tofu

[Guest guest]

Barbecued Tofu 01-AUG-99 p. 6

8 servings—Dairy-free

 

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

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

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.

 

PER serving: 188 CAL; 10 G PROT; 10 TOTAL FAT (1 SAT.

FAT); 16 G CARB.; CHOL; 453 MG SOD.; 2 FIBER

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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