Summer Barbecue Recipes

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BBQ Tofu Salad

 

1/2 lb. firm tofu (preferably herbed)

1/2 cup diced green peppers

1/2 cup diced Spanish onion

2 Tbsp. roughly chopped cilantro

1/2 tsp. cumin

1/2 cup whole-kernel corn

1/2 cup vegan mayonnaise

1/4 cup barbecue sauce

6 sandwich rolls

 

Wrap the tofu in clean paper towels and gently squeeze out the

water. Dice into 1/2-inch cubes.

Being careful not to break the cubes, combine with the green

peppers, onion, and cilantro.

Combine the cumin, corn, vegan mayonnaise, and barbecue sauce in a

small bowl. Mix well.

Gently combine the tofu mixture with the dressing.

Serve on the sandwich rolls.

Makes 6 servings

 

The 'Mad Cowboy' With Rodeo Ranch Dressing

 

8 soy chicken " breasts " (available dried)

2 cups barbecue sauce

8 wooden bamboo skewers

 

Reconstitute the soy chicken in boiling water according to the

package directions, approximately 20 minutes. Slice into 1-inch

strips, lengthwise, and spear on the skewers. Place in a baking dish

and slather both sides with barbecue sauce; let sit for a couple of

hours or overnight.

Grill until hot, approximately 5 to 10 minutes. Serve with the Rodeo

Ranch Dressing.

Makes 8 servings

 

Rodeo Ranch Dressing

 

1 cup vegan mayonnaise

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. black pepper

2 tsp. chopped parsley

1/2-1 cup soy milk

2 green onions, chopped

 

Whisk together the vegan mayonnaise, garlic powder, onion powder,

black pepper, and parsley. Gradually add the soy milk and continue

to whisk until you reach the desired consistency.

Top with the green onions.

Makes 4 servings

 

Baby-Get-Back

 

2 8-oz. packages bean curd stick (available at most Asian markets—be

sure to ask for bean curd stick, rather than bean curd sheets)

2 Tbsp. warm melted margarine

1/4 cup peanut butter (or more, to taste)

2 Tbsp. miso

1/4 cup nutritional yeast

2 tsp. paprika

2 cups barbecue sauce

 

Soak the bean curd in warm water for 4 to 6 hours.

When the bean curd is softened, drain, squeezing out the excess

water and cut into 4-inch to 6-inch lengths.

In a large bowl, combine the margarine, peanut butter, miso,

nutritional yeast, and paprika to form a rich paste. If the mixture

is too thick, add a teaspoon of water at a time to thin to the

desired consistency.

Preheat the oven to 370°F.

Add the bean curd ribs to the paste, coating thoroughly.

Place the " ribs " side by side on a large baking sheet and bake for

25 minutes, turning to cook evenly, until the bottoms are crisp and

brown.

Remove from the oven and, using a barbecue brush, apply the barbecue

sauce to the " ribs. " Return to the oven and bake for an additional

10 to 15 minutes.

Makes 4 servings

 

Korean BBQ Sauce

 

1 stick nondairy margarine

1/4 cup apple cider vinegar

1 cup tomato sauce

1/2 Tbsp. salt

1 Tbsp. hot mustard

2 tsp. lemon juice

1 tsp. hickory-flavored liquid smoke

3 Tbsp. sugar

 

Melt the margarine in a large saucepan.

Add the remaining ingredients and stir until well blended.

Bring to a boil, lower heat, and simmer 5 minutes.

Makes approximately 3/4 cup

 

Fruit Salsa

 

1 cup finely chopped strawberries

1 orange, peeled, seeded, and finely chopped

3 kiwis, peeled and finely chopped

1/2 cup finely chopped fresh pineapple

2 green onions, finely chopped

1/4 cup finely chopped yellow or green bell pepper

1 jalapeño pepper, seeded and minced

1 Tbsp. fresh lime juice

 

Combine the ingredients well in a large bowl. Cover and chill for

several hours or overnight.

Makes 4 servings

 

Tip: For delicious " chips " to dip in the salsa, brush flour

tortillas with melted margarine, sprinkle with a mixture of cinnamon

and sugar, cut into wedges, and bake at 350°F until crispy.