Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 1 : 45 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 2 packages (15 oz) Extra-firm tofu pressed
- 1 tablespoon Butter (or vegan margarine if making vegan)
- 1/4 cup Onion finely chopped
- 1 bottle (12 oz) Catsup (choose a good-tasting brand, such as Henry's Grandma's Catsup
- 1/4 cup Chili sauce (not the Thai kind; Heinz makes a decent brand)
- 3 tablespoons Brown sugar firmly packed
- 3 tablespoons Molasses
- 2 tablespoons Yellow mustard
- 1 tablespoon Fresh lemon juice
- 1 tablespoon Vegetarian worcestshire sauce
- 1 tablespoon Liquid smoke
- 1 tablespoon Garlic powder (or granulated garlic)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Chili powder
- dash Cayenne powder (or to taste)
Preparation
Preheat oven to 350 degrees.
Cut one of the blocks of tofu into bite-sized cubes (about the size of dice), and crumble the other block of tofu into small chunks (bite-sized and smaller). Place the tofu in a lightly oiled baking dish (large enough so that you only have one layer). Cook until tofu is lightly browned and slightly chewy, tossing every 15 minutes or so (it should take about an hour or two to cook the tofu properly).
While the tofu is cooking, prepare the sauce: In a saucepan, slowly saute the chopped onion in butter until soft and just beginning to turn yellow. Add remaining ingredients. Simmer about 15 minutes. Taste, and adjust seasonings.
Combine sauce and tofu in a baking dish, and bake at 350 degrees for 15 minutes (note that this is about how long it takes to bake biscuits to go with the barbecue tofu).
