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barbecued-tofu recipe



Date: Tue, 9 Feb 1999 11:18:30 -0800
From: Kathleen (schuller@ix.netcom.com)

I made the Barbecued Tofu Sunday and then used it for dinner last night.
Ohhhhh, is it hot!  My husband has warned me about his extra hot cayenne,
but I didn't cut down on the amount as he recommended, so I could hardly
eat it.  If you make this you should consider whether or not you like "hot"
and spice accordingly.

I have not cooked much with tofu, and want to do more, so that was one of
the reasons I wanted to try this recipe.  I used a low fat tofu that I can
find in only a few stores, such as Whole Foods.

I'm not a creative cook and thus almost always follow recipes instead of
instinct.  But last night I was feeling experimental, so I mixed the tofu
into some frozen veggies that I was heating with barbecue sauce and added
some couscous for a fast after work meal.  It was ok.  Hubby liked it more
than I did so he gets the leftovers for lunch tomorrow.  Next time I will
use the tofu with the brown rice as suggested in the recipe.  I cut the
recipe in half.

                     *  Exported from  MasterCook  *

                              Barbecued Tofu

Recipe By     : Vegetarian Times Magazine, April 1998, page 41
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dishes, Vegetarian          Soyfoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        extra-firm tofu -- well drained
   2      teaspoons     salt
   2      tablespoons   sugar
   2      teaspoons     freshly ground black pepper
     1/2  teaspoon      cayenne pepper
   1      tablespoon    chili powder
   2      tablespoons   paprika
   1      cup           apple cider vinegar
   2      large         garlic clove -- minced

8 SERVINGS VEGAN

In her cookbook, Vegetarian Planet (Harvard Common Press, 1997), Chef Didi
Emmons suggests serving this deeply satisfying, slow-cooked barbecued tofu
in tacos with brown rice or warm cornbread.

Preheat oven to 300 degrees.

Cut tofu into 1/4-inch cubes.  In large bowl, combine tofu with remaining
ingredients, tossing gently with rubber spatula to coat.  Transfer tofu and
marinade to baking dish.  Bake 1 hour, tossing tofu once or twice during
baking.  Serve hot.

PER SERVING: 93 CAL.; 9G PROT.; 3G TOTAL FAT (0 SAT.  FAT); 7G CARB.; 0
CHOL.; 366MG SOD.; 1G FIBER.

kwvegan vegan