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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From the Dirty South Cookbook. Ingredients:
2 lbs extra firm tofu |
1 onion |
1 bell pepper |
1 large carrot |
1 mushroom |
3 garlic cloves |
1 (6 ounce) can tomato paste |
2 tablespoons ketchup |
1 (8 ounce) bottle barbecue sauce |
1/8 teaspoon garlic powder |
1 -2 tablespoon vegan worcestershire sauce |
1 -2 tablespoon soy sauce |
1 tablespoon brown sugar |
Directions:
1. First press the water out of the tofu. Cut the tofu into big pieces and place on a baking sheet, or flat surface. Put a heavy weight on top of the tofu (like a pot fill of cans of vegetables) and let the water drain out of the tofu for about 20 minutes.
2. While the tofu is draining, chop all the vegetables and garlic.
3. Put in a pot with some oil or margarine, add the spices and cook until onions are soft.
4. Add the BBQ sauce, tomato paste, brown sugar, some ketchup and soy sauce (and the worcestershire, if you have it).
5. Cook this over low heat for about 20 minutes.
6. When tofu is drained, pat dry.
7. Then cut into rib sized pieces and fry in a little oil until golden brown.
8. Dry off the excess oil, place tofu in a baking pan and pour sauce on top, spreading to cover all the tofu.
9. Bake at 350 for 20-30 minutes.
10. After you take this out of the oven, let it sit for a while so the sauce will thicken.
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