Monday, October 5, 2009

BBQ Tofu

Posting this for Julie.... I can't find the recipe I was looking for, but maybe this will get you started :)


2 lbs. extra-firm tofu, pressed and diced, or skillet fried/ baked
1 1/2 cups ketchup
3 Tbsp. brown sugar
1-2 Tbsp. soy sauce -- I use the Bragg's
1 Tbsp. cider vinegar
1 Tbsp. red pepper flakes
1/2 tsp. garlic powder
Salt, to taste
Black pepper, to taste

Combine all the ingredients in a slow cooker. Cover and cook on low for 4 to 6 hours.
Serve on a bed of lettuce or on a hoagie roll.

Non-crockery goodness :)

The BBQ sauce is adapted from Slashfood, this is the tweaked version...

1 tbsp vegetable oil
1 large onion, finely diced
3 cloves garlic, minced
1/4 tsp garlic salt
1 1/2 tsp fresh ground mustard seeds
2 tbsp fresh parsley, chopped
2 tsp smoked paprika
1 cup tomato paste
1/2 cup sparkling apple cider;recipe calls for bourbon. Check here for other subs
1/3 cup maple syrup
1/4 cup balsamic vinegar

In a large fry pan over medium heat, heat oil and saute onion and garlic until translucent. Add salt, mustard, parsley and paprika and simmer for 5 minutes. Add remaining ingredients, bring to a boil, then reduce heat and simmer on low for 30 minutes. Remove from heat and let cool, then puree in blender until smooth. Use immediately, or store in refrigerator for up to a week.

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