MD was amused that my July 4th post was a Jamaican-inspired dish rather than a traditional US dish more typical for the holiday. I can be rather
For those occasions when you want to enjoy a vegan barbecue dish, actually on a summer holiday or several days later, this one is a winner. Of course, barbecue isn't just for the 4th of July, and we'll be enjoying this recipe for months to come. The tofu becomes chewy from pan frying, and then soaks up the tangy barbecue sauce while baking. The original recipe is linked below and I've written up the version we enjoyed too.
By the way, I updated my Vegan blogroll. Take a look to see whether there are any unfamiliar blogs you want to check out! There is so much vegan wit, creativity, and delicious eating out there.
adapted from Bryant Terry in Satya
2 blocks extra-firm tofu, cut as directed below and pressed
6 Tablespoons extra virgin olive oil
1/4 cup apple cider vinegar
juice from 1 lime
3/4 cup tamari
1/4 cup ketchup
1 teaspoon chipotle chile powder
2 Tablespoons cumin
5 Tablespoons maple syrup
For each block of tofu, turn it on its side and cut into thirds. Keep the thirds together and turn the block back over so the larger surface area faces up. Make two cuts diagonally (like an X) so that you have 12 triangles for each block. Press the triangles for 30 minutes by wrapping them in clean kitchen towels, putting a cookie sheet on top, and piling on some cans.
While the tofu is pressing, make the barbecue sauce in a food processor. Add 3 tablespoons of the oil, the apple cider vinegar, lime juice, tamari, ketchup, spices, syrup, and 2 tablespoons of water. Process until smooth.
Preheat oven to 350 degrees.
Heat remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the tofu pieces and cook for about 10 minutes on each side to brown lightly. Drain on clean kitchen towels and pat them a little.
Put the triangles in a large casserole dish and cover with the barbecue sauce. Cover with foil. Bake for 1 hour, turning once halfway through.