Baked BBQ Tofu w/ Apricot BBQ Sauce | Marinated Italian Tofu | The Vegan Test Kitchen

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a nutty flavor and is often more nutritious.

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar

Homemade can reduce sugar and preservatives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and neutral in flavor.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Cayenne adds heat without the cost.

Press and drain 2 blocks of extra firm tofu, using a tofu press or placing between two plates with weight on top.

Set one block of tofu aside for the baked BBQ tofu and start with the marinated Italian tofu.

In a wide shallow bowl, mix together 2 tablespoons fresh lemon juice, 2 smashed garlic cloves, 1/2 cup white cooking wine, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons Bragg's liquid amino or soy sauce, and 3 pinches each of basil, marjoram, and thyme.

Slice the tofu into 4 equal pieces width-wise and spoon some marinade on top. Refrigerate and flip after 30 minutes.

For the BBQ sauce, pit and slice 6-8 apricots into half-inch slices, chop 2 garlic cloves, and dice 1 small yellow onion.

In a saucepan over medium-high heat, add peanut oil and sauté the diced onion for 7-10 minutes until browned. Add garlic and sauté for 2 more minutes.

Deglaze the pan with 1/2 cup vegetable broth, then add the apricots, ground ginger, coriander, and black pepper. Stir and cover, bringing to a boil.

Lower the heat to medium-low and cook covered for 10 minutes until apricots are mushy.

Add soy sauce, maple syrup, tomato paste, molasses, and liquid smoke to the apricot mixture and cook for another 10 minutes, mashing the apricots as you go. Remove from heat and let cool before blending until smooth.

Cut the second block of tofu into 8 equal slices. Dredge in a mixture of oil and soy sauce, coating both sides. Preheat the oven to 350°F (175°C).

Bake the tofu for 15 minutes, then flip and bake for another 15 minutes.

While the tofu is baking, cook rice and steamed veggies as a side.

After flipping the tofu, blend the BBQ sauce until smooth. Smother the baked tofu with the BBQ sauce and bake for an additional 15 minutes.

Remove the baked BBQ tofu from the oven and let cool while grilling the marinated Italian tofu in a preheated cast iron skillet over high heat for 3 minutes on one side, then rotate 90 degrees and cook for 2 minutes, flip and cook for another 2 minutes.

Cooking Techniques

Equipment Needed

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Dietary

Allergens