Monday, September 10, 2012

Meatless Monday: BBQ Sunflower Tofu

BBQ Sunflower Tofu

Ingredients:
1/2 TBSP sunflower seed butter
2 TBSP ketchup
1 TBSP tamari
2 TBSP balsamic vinegar
1 TBSP extra-virgin olive oil
2 medium garlic cloves, minced
1/2 TSP maple syrup
1/2 TSP dried oregano
1/4 TSP paprika (12 oz) package extra-firm tofu
Preheat oven to 375. (I actually did 425, as I was baking sweet potato fries at the same time.)

Whisk together all ingredients except tofu in a 9x12 baking dish. Slice or dice tofu and place in baking dish, flipping to coat tofu with sauce.

Bake covered for 20 minutes, flipping or stirring at 10 minutes. Bake 10 minutes more uncovered. Done!

BBQ Sunflower Tofu

This simple recipe comes from Let Them Eat Vegan!, is quick to make and tastes great. We doubled the recipe and I froze the tofu to remove excess moisture and sliced it for ease of serving. Next time I'll dice or smash it to make it more like sloppy joe topping, and add vegetables for more texture. We served this on toasted pretzel bread buns, with sweet potato fries and broccoli slaw for a classic home comfort meal. The entire family really enjoyed it, so it will probably make a reappearance, with the planned modifications.

Like 50 States Of Wine on Facebook
Follow 50 States Of Wine on Twitter

1 comment:

  1. That sounds fantastic! Would never have thought of freezing tofu--interesting!

    ReplyDelete