We’re omnivores at our house, and well-made tofu and seitan dishes turn up as regularly as meat does, on our lunch and dinner table. We’re even apt to tell people who tell us that they “hate” tofu, that old saw: “Oh, you just haven’t had it prepared properly, that’s all.” This Baked Barbecued Tofu shows up on salads, sandwiches, and even as a TV snack, all year round, and is a virtually fat-free way to get a nice hit of protein, as well as a myriad of other health benefits that soy and tofu can supply. Not to mention that it’s delicious and has a great “meaty” texture, too!
We’re partial, of course, to our own Freakin’ Flamingo Mango Chipotle BBQ Sauce, a 50/50 blend of local mangoes and tomatoes, plus roasted & smoked jalapeõ chipotle chili peppers and local avocado honey… plus a few other things. It’s vegetarian and available in both Hot and Mild, so no one has to miss out!
Here’s how you do it:
Baked BBQ Tofu
- 1 package Extra Firm Tofu
- 1/4 cup barbecue sauce (preferably Freakin’ Flamingo Mango Chipotle BBQ Sauce)
Drain the block of tofu. If you own a tofu press (and there are less expensive ones available than this one), simply place the block of tofu in the press according to manufacturer’s instructions, and leave it for about 30-45 minutes. Dump out the water and proceed.
If you don’t own a tofu press, wrap the block of tofu in a clean kitchen towel or several layers of paper towels, and place it on a rack or a plate tipped at a slight angle, and add some weight. A large can of tomatoes, or a foil-wrapped brick will do nicely. Again, allow it to be pressed for about 30-45 minutes, draining off into the sink.
Preheat the oven (or your toaster oven) to 375ºF.
Line a small cookie sheet with non-stick foil or a silicone baking mat. Slice the now-drained block of tofu into 1/4″ slices and lay out on the prepared cookie sheet.
Brush each slice liberally with some barbecue sauce. Place the cookie sheet in the hot oven and bake for 12 minutes.
After the first 12 minutes, remove the cookie sheet from the oven, turn all the tofu slices over, and brush the other side with the barbecue sauce. Return the cookie sheet to the oven and bake for an additional 12 – 15 minutes, or until the edges look dry.
You can now either give them another coat of barbecue sauce, or eat as is. When cooled, the slices can be stored in an airtight container in the fridge for future use. Here, I prepared a simple green salad, topped with a few slices. But, as I mentioned earlier, these are great on sandwiches or alone as a snack!
Serve this as a thoughtful and delicious vegetarian option at your next cook-out, or give it a try as your introduction to what tofu can be.