|Tofu BBQ over rice|
The key to this recipe is freezing the tofu. I never thought about doing this before, but it really changes the texture... I now want to stock my fridge with tofu so that's it's there any time I need it.
Defrosting the tofu is the only part that was time consuming.
The original recipe came from Fat Free Vegan Kitchen and it is excellent. Next time I will have to try it in the slow cooker.
Start by freezing 2 14-16 oz packages of Hard/Firm tofu for 24 hours. The best way to do this is to drain the liquid out and then put the tofu in a freezer baggie. When it comes to defrosting the tofu, I recommend just using the microwave until the tofu is all the way (or mostly soft) all the way through. If it's not all the way soft in the middle, you can slice the tofu and put it in a hot water bath for a bit.
|Look at all this garlic|
Pre-heat the oven to 350 while making the sauce.
- 1 large onion, chopped (I used white)
- 8 large cloves garlic, minced
- 1/2 cup pitted dates (about 2.5 ounces) << Prunes can be substituted
- 1 1/2 cup crushed pineapple in own juice
- 1/3 cup water
- 2 inches ginger-root, peeled and minced (about 3 tablespoons minced)
- 5 tablespoons tomato paste
- 2 tablespoons tamari or lite soy sauce
- 1 tablespoon lime juice
- 1 tablespoon cider vinegar
- generous grating of black pepper
- Salt, (optional), to taste
Sauté the onion on medium high heat until most of the onion starts to brown, then add the garlic - the garlic doesn't have to be super finely minced. Put the onion and garlic in a blender (my blender produced a smoother sauce than than my food processor) and add the rest of the ingredients besides the tofu. Blend the ingredients until the sauce is at the consistency you want.
Slice the tofu into bite-sized squares and put into a oiled or greased baking dish. Cover the tofu with the BBQ sauce. It will seem like a lot of sauce, but use all of it. Put the dish with the tofu and bbq sauce in the oven covered for 30 mins. When I made this dish I didn't have foil, so I just used a cookie sheet to cover my dish. After 30 minutes, uncover the dish and cook for 20 more minutes.
|Tofu BBQ taco with sliced roasted brusseles sprouts|