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.
- 1 cup peanut butter
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 1/4 teaspoon ground black pepper
- 2 lbs of tofu (or 3 12oz packages)
- 12 to 16 ounces of your favorite barbecue 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, about 1 inch square and then cover it with the sauce. Cover and let sit for at least one hour in the refrigerator.
Preheat the oven to 350 degrees. Put the tofu (and all the sauce) into a large baking or casserole 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 15 minutes and you’re all set.