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Barbecued Ribs Tofu

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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!

 

 

 

 

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