This recipe was passed to me from a friend who has been a vegetarian all her life. So, needless to say, she has an arsenal of delicious veggie recipes that I have gleaned to add to the eclectic bunch that I rotate throughout the week. I love this particular recipe for tofu because everyone (including my kids) who has tried it, loves it. And it makes tofu taste like you would never believe. It has a few ingredients that one might seem would not be paired together but all of the flavors blend so well and it is a recipe to be tried on the naysayers of tofu. It is a meal that needs an extra day to prep, but it is so easy and foolproof. It is a healthy, protein packed meal that you will feel good about feeding to your kids. Serve it on top of white or better yet, brown rice; I like to add a green vegetable on the side to add that bit of color to please the eyes as well as the palate. I usually go with broccoli or green beans, but also love asparagus lightly sauteed with some olive oil and kosher salt and freshly ground pepper.

BBQ TOFU

Ingredients:

• 2 blocks firm tofu
• one large yellow onion
• 3 cloves garlic, minced (more if you love garlic, like me)
• 1/2 cup and 1 tsp. vegetable oil
• 1/2 cup loosely packed brown sugar (more to taste if you like a bit sweeter)
• 1 cup creamy peanut butter ( I usually go store brand, but if you prefer a healthier option, go with Adams natural)
• 1 26.5 oz. can Hunts traditional or Garlic spaghetti sauce
• 1 14.5 oz. can Hunts diced tomatoes ( I like the roasted garlic variety)

Preparation:
Shop for tofu early in day so you can drain excess water from package then place packs in freezer bags to freeze overnight. Take tofu out of freezer in the morning to defrost in the fridge, but you will also need to drain the water as it defrosts. An easy way to do this is to place tofu in a strainer over a bowl to catch water, place paper towels over tofu and take two or three canned foods to lay on top of the paper towels to add weight so that the tofu can drain in the fridge all day until ready to prepare.

Directions:
When you are ready to start cooking, take tofu out and place in between paper towels and lightly put even pressure on blocks to drain excess water; don’t press too hard or you will start to crumble the block. Its not important to drain ALL of the water out, just as much as possible.

Preheat oven to 350 degrees; set rectangular casserole dish aside to place tofu into, approx.16x9 or larger.

In a medium sized bowl, stir together the peanut butter and 1/2 cup oil till it is a slightly runny consistency. Slice tofu into approx. 1 cm. slices vertically starting on short end so you have little rectangle slices. Take each slice of tofu and coat evenly one at a time in the peanut butter mixture (don’t overdo the pb, as it will become runny in the oven if too much) and place in casserole dish. Place peanut butter coated tofu into 350 degree oven and bake for 25 minutes.

While tofu is baking, mince the onion and garlic and saute with tsp. of vegetable oil on medium heat. When onion starts to cook it will begin to look translucent, then add the spaghetti sauce and diced tomatoes and take temp. down to medium low. Add the brown sugar in increments and stir evenly; taste the sauce and adjust sweetness to your liking, adding more sugar if needed. Remember, it is supposed to be sweet like a BBQ sauce but not like candy.

Cover sauce and let it simmer on low while tofu is baking. After 25 minutes, take tofu out of oven and stir tomato sauce once more before pouring on top of tofu. Cover all of the tofu with the tomato sauce and place back into the oven to bake for another 25-30 minutes.

Take BBQ tofu out of oven and serve over rice, alongside vegetables. This recipe has been a favorite of ours and I hope that you enjoy it also.

Tip: Another great way to use the same tomato sauce is over ready made meatballs in the freezer section…a foolproof meal!