Description
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Ingredients
- 1 Tbs. Bragg’s Liquid Aminos
- 1/4 cup fresh lemon juice
- 2 lbs. extra-firm or firm tofu, cut into 3 x 1-inch slabs, frozen, thawed and squeezed dry
- Marinade
- 1/3 cup Peanut butter
- 1/3 cup vegetable oil
- 1 1/2 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. garlic powder
- Barbecue sauce
- 1 cup canned tomato sauce
- 1/2 medium Onion, chopped
- 1/2 cup brown sugar or Honey
- 1 Tbs. chopped fresh parsley
- 1 1/2 tsp. molasses
- 1/2 tsp. salt
- 1/2 tsp. ground allspice
- 1/8 tsp. Cayenne
Directions
Lightly coat baking sheet with sides with nonstick cooking spray. Place tofu slabs on prepared sheet.
In blender, mix marinade ingredients until smooth. Spoon over tofu slabs; turn to coat and marinate 1 hour.
Meanwhile, in small saucepan, mix tomato sauce, Onion, brown sugar, parsley, molasses, salt, allspice and Cayenne. Bring to a boil, reduce heat to low and simmer, stirring occasionally, 1 hour. Stir in lemon juice and liquid aminos.
Preheat oven to 350 °F. Bake tofu 25 minutes per side. Brush barbecue sauce over both sides of baked tofu and bake until hot, 15 to 20 minutes more.