Up until this week, I had only tried to make BBQ tofu once and was not successful. My friend and I marinated the tofu in BBQ sauce and wrapped it in a packet of aluminum foil and put it on the grill. It didn’t go as planned and all the delicious BBQ-saucey edges stuck to the aluminum foil. It was very sad for us. I am happy to report that I tried an oven-baked method for Tuesday night’s dinner and it was a shining success. Robbie really liked it so this recipe is officially part of the easy dinner rotation now. I used a store-bought BBQ sauce but I hope to make my own soon when I have time to plan ahead.
Adapted from FatFree Vegan Kitchen.
14 oz package extra firm tofu
1 1/4 cup of BBQ sauce (We went with Stubb’s Original and really liked it. It has the least sugar of all the BBQ sauces available at our grocery store.)
2 medium zucchini
1 bell pepper
Half of a red onion
1. Press and drain the tofu using your preferred method.
2. Chop the vegetables into cubes. Place them in a large bowl. Feel free to use additional or other vegetables, obviously. I think yellow squash and cherry tomatoes would be great, maybe pineapple, or even button mushrooms if you are into that sort of thing (blurgh, fungus).
3. Cut the drained tofu into one inch squares. Add them to the bowl.
4. Pour about a cup and a quarter of the BBQ sauce into the bowl and stir to coat everything.
5. Preheat the oven to 400 degrees and spray a glass baking dish with oil.
6. Pluck the tofu pieces out of the mixture and put them in the prepared baking dish. Bake for 30 minutes. I turned halfway through but it probably wasn’t necessary.
7. Add the vegetables and the rest of the sauce left in the bowl to the pan and stir everything around a bit. Bake for 15 more minutes.