This recipe is great for summer BBQ’s and potlucks. It’s a slow cook recipe that allows the sugars from the pineapple and BBQ sauce to caramelize the outside of the tofu while the inside stays moist and chewy. It’s also the recipe that convinced my mom that tofu is not a horrible, non-edible, awful thing.
What you will need:
2 lbs. extra firm tofu
1/8- 1/4 c pineapple habanero sauce (add more or less depending on how spicy you want it) this is the sauce I used: http://www.robertrothschild.com/product/product-details.aspx?prodid=561
1 18 oz. bottle of BBQ sauce
1/4 c nutritional yeast (if you don’t have nutritional yeast, you can leave it out)
sriracha to taste
olive oil for pan frying
This recipe is a little time consuming. It will take a at least half an hour to prep and 2 hours to cook.
For this recipe, you will need to freeze and thaw tofu to give it a more “meaty” texture and to help it absorb the flavors of this dish better. Read my post on how to do that here: https://theveggieslaughterhouse.wordpress.com/2013/07/29/how-to-freeze-and-press-tofu-for-its-best-texture-and-flavor-absorption/. Follow the directions on how to prepare the tofu, then pan fry in olive oil. This step is very important because it prevents the tofu from drying out in the oven. Then, mix together the BBQ sauce, nutritional yeast, sriracha and pineapple habanero sauce in a bowl and completely coat the tofu in it. Arrange on a non-greased cooking sheet with just enough space between the pieces of tofu so they’re not touching. Cook for two hours at 300 degrees without turning the tofu over. Remove from oven and munch!
- How to Make the Perfect Baked Tofu (onegreenplanet.org)
- BBQ 3001 Tempeh Bites (evolutionofjill.wordpress.com)
- Rosemary Lemon Baked Tofu (thetalkingscale.typepad.com)
- Spicy Vegan Peanut Butter Tofu with Sriracha (dailyfoodstruggle.com)