Serendipity Ranch

Kitchen Korner

 

Bar-B-Que Tofu

From the Kitchen of Bev Cook

 

Freeze then thaw two pounds of Tofu.

Sauté:
2 Cloves Garlic
1 Onion
1/3 c Olive Oil

Sauté until soft, then add:
2 1/2 c Tomato Sauce
1/4 c Water
1 c Honey
1 T Molasses
1/2 c Mustard
1 t Allspice
1/4 t Cayenne Pepper
1/2 T Parsley

Simmer above mixture for one hour, then add:
1/2 c Lemon Juice
2 T Braggs Liquid Aminos

Simmer for another 15 minutes.		 While other is simmering, whisk together:
1/3 c Olive Oil
1 T Paprika
3 T Peanut Butter
1/2 t Garlic Powder
2 t Sea Salt

Cut each block of thawed Tofu into eight pieces and squeeze whisked mixture into it. Place in large oiled baking pan. Bake at 350 for 25 minutes. Turn and bake for 25 minutes more. Pour on sauce and heat 15 minutes more.

 

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