Sunday, 2 February 2014

BBQ Tofu Strips

You can't get away from it, everywhere I look I'm reminded of the fact that its Superbowl Sunday. Apparently the Seattle Seahawks are playing the Denver Broncos. So, how does the saying go, if you can't beat them, join them.

Now I have no intention of playing American Football but I can get into the spirit of it all, by cooking up some Sunday Superbowl food and maybe watching a little on the TV later :o) 

This morning I made some BBQ sauce and pressed some tofu, then marinated it in the BBQ sauce for most of the day.

I served the BBQ tofu strips with spicy wedges and a stuffed mushroom. Whilst we weren't able to watch the game while we ate dinner, we sure enjoyed the food!

BBQ Tofu Strips - Serves 2-4


1 Tbsp Olive oil
½ Onion, finely diced
2 Cloves of garlic, crushed
¼ Chilli, finely diced
25ml Bourbon (I used Jim Beam, its listed as vegan)
25ml Water
1 Tbsp Soy sauce
3 Tbsp Tomato ketchup
1 Tbsp maple syrup
1 Tbsp cider vinegar
1 Tsp Mustard powder
1 Tsp Smoked paprika
1 Block of tofu, pressed and cut into strips (I use Cauldron - 396g Net weight)

Saute the onion, garlic and chilli in the olive oil until the onions are translucent, turn the heat down you don't want to burn the garlic.

Add the bourbon, it will sizzle like mad! Stir, then add the water and stir again.

Add the soy sauce, tomato ketchup, maple syrup and cider vinegar and bring to the boil, stirring all the time.

Reduce the heat so the mixture is simmering and add the mustard powder and smoked paprika. Continue to simmer for another 5 minutes until the mixture thickens.

Pour half the sauce into a bowl and add the tofu strips. Add the remaining sauce and gently turn the tofu so that it is covered in the sauce.

Let sit for at least 2 hours or longer if you have the time.

Turn the tofu strips onto a greased baking tray and bake in a medium oven for 40-45 minutes.

I served mine with spicy wedges and a quick & easy stuffed mushroom, recipe coming soon. Perfect Sunday Superbowl food!

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Thanks for leaving a comment, Jasmine x