When I see something labeled as ‘barbecue’ flavor, I often recoil a bit.
That’s because I find commercial barbecue sauces waaaay too sweet and thick. They try to be ‘in your face,’ but end up overpowering everything else on the plate.
And sugar? Let’s save that for dessert.
But the slightly sweet-tangy-spicy-smoky flavor combination found in barbecue sauce is nevertheless a good concept.
So for this bbq tofu recipe, I made a quick barbecue sauce that’s flavorful but not too sugary.
The recipe is ridiculously easy. Simply combine the sauce ingredients in a blender, then simmer the tofu in it for about 30 minutes.
Tofu has a way of really soaking up flavor. Not a fan of tofu? Try this recipe with tempeh, seitan or a plant-based meat. It just needs to be dense enough to hold up to the cooking time. Next, I plan to try this with Beyond Meat chk’n, either on sandwich bread or in a lettuce wrap.
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- 1 c yellow onion, diced
- 2 garlic cloves, minced
- 1 15-ounce can tomato sauce
- 1 c vegetable broth
- 1 T tomato paste
- 1 chipotle chile in adobo
- 2 T maple syrup
- 2 t chili powder
- ½ t ground mustard
- ½ t salt
- 1 T Earth Balance spread (or other non-dairy spread)
- 2 14-oz packages extra firm tofu, pressed and drained, cubed
- cooked rice for serving
- In a blender, combine onion, garlic, tomato sauce, vegetable broth, tomato paste, chipotle chile, maple syrup, chili powder, ground mustard and salt. Blend until completely smooth. Transfer sauce mixture to a large pot on the stovetop.
- Add Earth Balance (or other non-dairy spread) to the sauce mixture. Bring to a simmer and cook about 5 minutes, stirring occasionally. Add tofu cubes and cover, simmering over low heat about 10 minutes. Remove lid and cook an additional 20 minutes, stirring occasionally. Serve over rice, if you like.