BBQ tofu with easy sides makes for a perfect dinner! It’s all about the sauce and my homemade barbecue sauce does the trick. Make it ahead of time and use it whenever you feel like a little BBQ flavor for din din.
For this meal, I used half a box of extra firm tofu, roasted some potatoes and heated up some fresh corn on the cob. I also made purple cabbage slaw. But you can easily make this with tempeh and any sides that you have around. Just make as much as you need for the number of people you are serving.
Lisa’s BBQ Sauce (makes about 1 cup)
1/2 cup ketchup
1/4 cup water
2 tablespoons coconut sugar
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon balsamic vinegar
1/4 teaspoon each onion powder, mustard powder, and garlic powder
Salt, a pinch
Whisk all of the ingredients together. Taste and adjust to your liking. Store in an airtight container in the refrigerator.
1/2 a big purple cabbage
1/4 cup vegan mayo (or homemade mayo)
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon coconut sugar
Salt, a big pinch
In the bottom of a big mixing bowl, whisk together the dressing ingredients. Shred the cabbage and toss it with the dressing. Slaw is always better when it has a little time to chill out so the flavors come together.
BBQ Tofu (serves 2)
1/2 block extra firm tofu
1/2 cup BBQ sauce
1 teaspoon sunflower oil
Press the tofu for as long as you have time for. Heat the oil in a nonstick pan and add the tofu. Brush the tops with sauce and flip them over. Brush the tops again with sauce and cook until it starts to smell good. Flip them over and cook the other side. The sauce will start to caramelize a little. It is ready when it is hot!
Salt, a pinch
Cut the potatoes. Coat in oil and salt. Roast in a 400 oven for 25 to 30 minutes or until done.
Boil and serve.
Plate it up and enjoy!