THEME: Chipotle Barbecued Tofu
Jamie R
Source: FatFreeVegan.com
by SusanV on September 14, 2009
I love barbecue, but I have to admit that I don't always take the
time to make my own sauce. The bottled stuff is so quick and easy,
though I have yet to find a brand that I really like. I may stop
using bottled barbecue sauce completely, however, after concocting
this zesty new recipe. It has every flavor I look for in a bbq sauce:
sweet, tangy, smoky, and spicy. And because the sauce is
ketchup-based, it doesn't take hours to make.
I used Annie's Natural ketchup, which contains less sugar that
regular brands, and added enough chipotle peppers to normally set my
family's mouths ablaze. But somehow during the simmering, the heat
mellows out. It was right on the limit of my daughter's
spice-tolerance, but she still managed to eat two servings. If you
are sensitive to spiciness, try starting with less of the
chipotles-perhaps 2 teaspoons rather than tablespoons-and add more to
your taste. Of course, if heat is your thing, feel free to add more.
Also note that you can make the sauce in advance, making it easy
enough to bake the tofu in less than an hour.
I've found that the easiest way to handle canned chipotles in adobo
sauce is to pour the whole can into the blender and puree it. Then, I
measure out what I need for the recipe and freeze the rest. Some
people use an ice cube try for freezing, but I usually just measure
it out by the tablespoon into small snack-sized plastic bags. I put
all the plastic bags into one large freezer bag which I label with
the date. Chipotles will last for months in the freezer, and having
the portions pre-measured makes it easy to add smoky chipotle flavor
to chilies, stews or other dishes.
I served this over some whole-wheat couscous that I flavored sort of
randomly with saffron, fresh herbs, and minced pimento pepper.
28 ounces (2 packages) extra-firm tofu
1 medium onion, chopped
4 cloves garlic clove, minced
1/2 cup organic ketchup
1 tablespoon whole-grain mustard
1 tablespoon turbinado sugar (or other sugar or agave nectar)
2 tablespoons chopped chipotle chiles in adobo
1 teaspoon tamari soy sauce
1 tablespoon cider vinegar
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seed (optional)
Slice each block of tofu into 9 slices. Place them on a double layer
of paper towels or a clean tea towel (non-fuzzy) and place another
double layer over them. Press firmly with your hands to remove as
much moisture as possible. Let them sit on the absorbent material
while you make the sauce.
Heat a saucepan and add the onion. Cook, stirring, over medium-high
heat until onion begins to brown, at least 6 minutes. Add the garlic
and cook for another minute. Add all remaining ingredients (except
the tofu) and cook, stirring, over medium to low heat, for about
15-20 minutes, until thick and fragrant.
Preheat oven to 425 F. Place a silicone baking mat on a cookie sheet
or oil a long, rectangular baking dish. Brush one side of each slice
of tofu with a thin layer of sauce and place it on the pan sauce-side
down. Spread remaining sauce on the tops and sides of the tofu. Bake
for about 25-30 minutes, until tofu is firm and just beginning to
brown at the corners. Serve hot.
Servings: 6
Yield: 18 slices, 3 per serving
Nutrition Facts
Nutrition (per serving): 175 calories, 65 calories from fat (37%),
7.3g total fat, 0mg cholesterol, 124mg sodium, 124.3mg potassium,
14.2g carbohydrates, 2.3g fiber, 8.1g sugar, 14.5g protein, 3.7
points.