This is a simple but very tasty recipe. It's heavy, so eat it in moderation. It goes great with a rice pilaf and greens.
This recipe is taken from Weapons of Mass Distraction (who got it from an old vegan zine called Bark & Grass) with a small tweak or two.
- 2 lbs firm tofu, frozen overnight then thawed
- 1 cup peanut butter, preferably crunchy
- 1/4 cup oil
- 1 tsp. paprika
- 1/2 tsp. salt
- 1 tbsp. soy sauce
- 2 tsp. garlic powder
- 1/4 tsp. pepper
- 12 oz. of BBQ sauce
You can substitute some real minced garlic for the garlic powder. A low-sodium soy sauce works well with this recipe, since the goal is flavor, not more saltiness. For BBQ sauce, Annie's brand works great, and the bottles are the right size, but pick your favorite. Don't dump in all of a bigger bottle or it'll be overpowering!
Mix all of ingredients except the tofu and BBQ sauce. Squeeze the water out of the tofu, either by hand or by pressing it in a bowl.
Chop the tofu into small cubes, maybe 1 inch square and then cover it with the sauce. Let this sit for an hour or two.
Preheat the oven to 350 degrees. Lightly oil a large baking pan or casserole dish. Put the tofu (and all the sauce) into the dish, spreading it as evenly as possible.
Bake this for 20 minutes, take it out of the oven and flip it over, then bake for another 20 minutes.
Take it out again and pour the bottle of BBQ sauce over the tofu and mix it together. Bake for another 10-15 minutes and you're all set.