Hello- it's wonderful to meet you.
**Vegan and Gluten Free
This is my second attempt at making BBQ tofu. My first try was a complete and utter failure. I did absolutely no research, and just sort of slathered a little bit of store bought sauce on toward the end of the a ten minute grilling cycle. Not to say it was really, really bad but reality it was that it was just warm tofu with a little sauce burnt around the edges. Boy was I surprised when I did a little more digging.
This go around I decided to do a little bit of a dry rub and follow it up with some homemade BBQ sauce. The whole thing took a whopping ten minutes more than otherwise and turned out infinitely better! Of course, I think next time I’ll let my steaks sit in the rub a little longer, but either way, this was clearly the winner of my attempts. Go ahead, give it a go and let me know how it turns out!
Vegan BBQ Tofu Steaks with Homemade (GF) Sauce
Needed: 1 package of extra firm, organic, non-GMO, gluten free tofu; pressed, drained and cut into four equal steaks
Dry Rub:
- 2 tbsp olive oil
- salt and pepper (to taste)
- 1 tbsp paprika
- 1/2 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
* suggested: a squirt or two of Sriracha ;)
- Mix all ingredients together and slather on tofu; leave to rest for up to 1 day
BBQ Sauce, makes approximately 1.5cups:
- 1 6oz can tomato paste; no sugar added
- 1 tbsp maple syrup or agave
- 2 tbsp balsamic vinegar
- 1/8c unsulphered molasses
- 1/4-1/2c water
- 1 tbsp cayenne
- 1/2 tbsp cumin
- 1/2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt and pepper to taste
- Combine all ingredients with a whisk (or blender if you’re lazy like me); store in an air tight container for up to a week
Method:
- Heat grill
- Lay steaks in indirect heat (not in the middle over the open flame)
- Grill for 6-7 minutes on each side allowing nice grill marks and char
- About 1-2 minutes before removing spoon 1-2 tbsp of sauce onto steak, cover, and let melt a little in the grill heat
- Remove and serve!
* Suggestions: BBQ sandwich, salad topper, etc.!
Got something to say? 3 comments![The "[Crazy, Skinny, Pushy] Vegan" Theory Debunked and my Veganversary](http://nicoleeats.com/wp-content/uploads/2012/05/vegan-pad-thai-med-150x150.jpg "The \"[Crazy, Skinny, Pushy] Vegan\" Theory Debunked and my Veganversary")
Wow, thanks! Nice recipe.
Indeed the tofu have ways to be prepared, it’s so great that we can make it taste like anything we want. Another tip would be to press it for at least 2 hours to extract all the water before cooking it.
Absolutely! I have been looking for a tofu press actually. I press mine the best I can but it always has some leftover water, haha. :)
[...] was the correct choice! I ended up settling on vegan alfredo, egg(less) salad sandwich filling, bbq tofu steaks and a simple Indian chickpea curry with veggies (recipe coming [...]