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Tofu with barbecue sauce (v)

Lightly adapted from the Smokin' BBQ Tofu recipe in The Vegan Table, by Colleen Patrick-Goudreau.
Serves 4, with sauce left over.

Original post (with pictures) here.


1 packet of extra firm tofu, cut into slices and pressed for ~20 minutes to remove moisture
Oil, to taste, for cooking the tofu and onion
1 onion, chopped
1 cup tomato sauce
1/4 cup lemon juice
2 tbsp white vinegar
2 tbsp brown sugar
3 tbsp vegan Worcestershire sauce (or real Worcestershire sauce)
1/2 cup water

1. Pre-heat the oven to 180'C and set the pressed tofu aside while you make the sauce.
2. In a non-stick pan (preferably one with a lid), saute the onion for approximately 5 minutes, until soft.
3. When the onion has softened, add the tomato sauce, lemon juice, white vinegar, brown sugar, Worcestershire sauce and water, and stir to combine. Simmer over low heat for 10 minutes, covered if possible, stirring occasionally.
4. While the sauce is simmering, saute the tofu in a separate non-stick pan until golden brown on both sides.
5. When the tofu is crispy, place it in a baking dish and cover with the barbecue sauce. Cover the dish and bake in the pre-heated oven for ~30 minutes.