Guest guest Posted October 21, 2003 Report Share Posted October 21, 2003 Barbecued " Ribs " Tofu Source: Annette P. ***Read labels to ensure gluten free if necessary*** 2 lbs firm tofu (frozen for a few days and then thawed - not Mori-Nu style tofu - use water pack) Thaw, squeeze out moisture and cut into 1 " X 3 " strips Mix together: 3 TBS creamy peanut butter 1/3 C. oil 1/2 or 1 TBS. Paprika - you decide! 1/2 tsp. garlic powder 2 tsp. salt Whip until smooth. Pour over tofu strips and squeeze in as evenly as possible. Marinate one hour. While it is marinating, prepare Barbecue Sauce, below. I find I need to double this part to really have enough for the two lbs. of tofu. Preheat oven to 350 degrees F. Lay tofu out on cookie sheet which has been spread with 1/4 c. oil (I use less). Bake at 350 degrees for 25 minutes or until bottoms are browned. Then turn the pieces over and bake about 25 more minutes or until other side is browned. Pour Barbecue Sauce over all the pieces and bake 15 more minutes. Serve. It is best fresh. Barbecue Sauce This sauce is best, but in a pinch Kraft Hickory Smoked Barbecue Sauce will work - it is just not as good) Sauté together until onions are transparent: 1/3 C. oil - I use less. 1 med. onion chopped 2 cloves garlic, minced Stir in: 2 1/2 C. tomato sauce 1/4 C. water 3/4 C. brown sugar (or sucanut or turbanado sugar for less processed ones) 1 TBS Molasses 1 1/2 tsp. salt 1 tsp. allspice 1/2 to 1 TBS crushed red pepper (you decide how hot you want it) 1 1/2 tsp. dried parsley Bring to a boil, reduce heat and simmer for 1 hour. Add and simmer 10-15 mins more: 1/2 c. lemon juice 2 TBS. Soy sauce (liquid aminos) In order to make this less time consuming, I make a large batch of the Barbecue Sauce ahead of time and freeze it in containers that will hold the amount I need for one batch of " ribs " then it is all ready when I want to make the recipe I just thaw the sauce, marinate the tofu and bake! YUMMY! Quote Link to comment Share on other sites More sharing options...
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