Gourmet Veggie Mama

Barbecue Tofu: It’s what’s for dinner.

I am going to lose my Texan card for this post. At least I live in Austin, so tofu is acceptable, but… y’all, I made barbecue tofu for dinner the other night, and it was good.

bbq tofu

I also served it with quinoa and sautéed chard on the side, which I realize is not standard barbecue fare… but neither is tofu. I used Rudy’s barbecue sauce, which we have a huge bottle of in the fridge, and it was good stuff. I like to use SprouTofu, which I can only find at the Whole Foods 20 minutes from our house, but which is well worth the trip. It tastes much better and has a better texture than any other tofu I’ve tried.

The best part of this meal is that it’s so easy to throw together. Other than pressing the tofu, which takes 30 minutes of non-active time, this is basically a 15-minute meal. The tofu fries while you put the quinoa on to boil and sauté the chard,* and then you simply toss the warm tofu with barbecue sauce, plate it all and serve it. Now that’s my kind of weeknight meal.

* In my case, I actually popped out to the backyard garden and harvested it, too! 

Barbecue Tofu
Serves: 4
  • 1 pkg extra-firm tofu (I prefer SprouTofu)
  • 1 Tbsp canola oil
  • salt and pepper
  • garlic powder
  • ¼ cup barbecue sauce
  1. Slice the tofu into ¼-inch thick rectangles and place on a cutting board lined with several layers of paper towels. Cover with another layer of paper towels and set a heavy object (my favorite is a law school textbook or a cookbook) on top to press out the moisture. (You can also use a tofu press.)
  2. Heat the canola oil in a large skillet over medium-high heat until shimmering. Add the tofu slices carefully, working in batches. Sprinkle with salt and pepper and garlic powder. Cook for 5 minutes, or until golden brown on one side, and then flip and cook for an additional 3-5 minutes, until golden brown on the other side. Remove to a plate lined with paper towels and repeat with additional tofu.
  3. In a large bowl, toss the cooked tofu with the barbecue sauce.



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6 Thoughts on “Barbecue Tofu: It’s what’s for dinner.

  1. I’d like to include a photo of my chard buried under snow to let you know how good you have to be able to pop into the back yard to harvest these days, but I shall not.

    I love barbecued tofu and think this sounds great. Do you ever freeze it first before thawing and pressing out the liquid?
    kirsten@FarmFreshFeasts.com recently posted..Chicken Saltimbocca Stuffed With Butternut Squash and Goat CheeseMy Profile

    • We’ll get our due when it’s 110 degrees this summer and nothing at all will grow!

      I haven’t tried freezing first — does it help press more of the moisture out? The SprouTofu presses out so well that I wouldn’t need to, but sometimes I do find myself with other, less awesome brands of tofu…
      Lauren recently posted..Barbecue Tofu: It’s what’s for dinner.My Profile

  2. I’ve only tried baking barbecue tofu before – I’ll have to try cooking it this way!
    Michelle Collins recently posted..How to be a Vegetarian Food WriterMy Profile

  3. I love your photo Lauren!!
    Tammy recently posted..Old, New, Borrowed and BlueMy Profile

  4. Using a tofu press really helps when preparing tofu, I use the EZ Tofu Press. It works fast- 10 to 15 minutes, just tighten knobs every few minutes while making Quinoa/vegetables and your ready to marinate!

    • I’ve never tried a tofu press before, but I’ve found that a really high-quality firm tofu doesn’t need all that much pressing. I could certainly be proven wrong, though!

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