thumbs img 0904 Chipotle BBQ Tofu on Quinoa with Spinach Salad
Chipotle BBQ Tofu on Quinoa with Spinach Salad (v)
Tasty tasty tofu with a strong strong kick!

(from an award winning food blog, FatFree Vegan Kitchen, serves 6)

28 ounces (2 packages) extra-firm tofu
1 medium onion, chopped
4 cloves garlic clove, minced
1/2c organic ketchup
1T whole-grain mustard
1T turbinado sugar (or other sugar or agave nectar)
2T chopped chipotle chiles in adobo
1t tamari soy sauce
1T cider vinegar
1/4t cinnamon
1/4t freshly ground black pepper
1/4t celery seed (optional)

  1. Slice each block of tofu into 9 slices. Place them on a double layer of paper towels or a clean tea towel (non-fuzzy) and place another double layer over them. Press firmly with your hands to remove as much moisture as possible. Let them sit on the absorbent material while you make the sauce.
  2. Heat a saucepan and add the onion. Cook, stirring, over medium-high heat until onion begins to brown, at least 6 minutes. Add the garlic and cook for another minute. Add all remaining ingredients (except the tofu) and cook, stirring, over medium to low heat, for about 15-20 minutes, until thick and fragrant.
  3. Preheat oven to 425 F. Place a silicone baking mat on a cookie sheet or oil a long, rectangular baking dish. Brush one side of each slice of tofu with a thin layer of sauce and place it on the pan sauce-side down. Spread remaining sauce on the tops and sides of the tofu. Bake for about 25-30 minutes, until tofu is firm and just beginning to brown at the corners. Serve hot.

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