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
BARBEQUED TOFU
Steps:
- Preheat grill to medium. Heat up a pan over the grill and add olive oil. In pan, combine the garlic, onions, bell pepper and celery. Add salt and a pinch of curry. Add tofu to the saucepan and cook for 12 minutes. Add barbecue sauce to tofu, cover the grill and let the tofu simmer for 15 minutes. Serve immediately.
Nutrition Facts : Calories 231, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 738 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 10 grams, Sugar 19 grams
"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
PERFECT GRILLED TOFU
This recipe is very easy to double, though you don't need quite double the marinade: About 1 1/2 times the marinade is perfect for four packages of tofu.
Provided by benandbirdy
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
- Meanwhile, mix together remaining ingredients in a bowl.
- Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
- Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
- Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
- Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 4.9 g, Fat 18.3 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 2.6 g, Sodium 880 mg, Sugar 1 g
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
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.
BARBECUED TOFU
This is adapted from a Moosewood recipe. I think that freezing, thawing, and pressing the liquid out of the tofu really improves the texture and makes it better able to absorb the sauce. I guess it's not strictly necessary to do it, though. :) Enjoy!
Provided by Aunt Cookie
Categories Soy/Tofu
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- After pressing the excess moisture out of the tofu, chop it into cubes.
- Saute the onion, garlic and spices until the onions soften a bit.
- Add the pepper and saute until the peppers turn bright green (if using green peppers :)).
- Whisk together the sauce ingredients.
- Combine the sauteed vegetables and the sauce.
- Pour the sauce over the tofu cubes in a shallow baking pan.
- Bake, covered, at 350 F for 30 minutes.
- Uncover and bake for another 30 minutes, stirring frequently.
- This is good with rice.
Nutrition Facts : Calories 260.7, Fat 15.3, SaturatedFat 2.3, Sodium 964.9, Carbohydrate 24, Fiber 4.5, Sugar 12.7, Protein 12
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