Entrees, Gluten-Free, Oil-Free, Plant Proteins, Sauces & Dips  

Dillon Panthers Team BBQ Tofu


     We recently completed the first four seasons of Friday Night Lights in less than a month and now the imaginary people of Dillon, Texas hold a big place in our hearts. If Tim Riggins had more sense he’d probably eat this sweet BBQ sauce on his tofu all the time.

BBQ Sauce:
1 tablespoon vegetable broth or water
1 medium-size yellow onion, finely chopped
4 cloves garlic, minced
1/4 teaspoon salt
1 teaspoon red pepper flakes
1 (28 oz) can tomato paste
2/3 cup blackstrap molasses
1/3 cup white vinegar
1 tablespoon Dijon mustard
2 teaspoon liquid smoke
1 pound tofu, drained and pressed, cut widthwise into eighths
1 tablespoon reduced- sodium soy sauce or tamari
Ground pepper

1. Preheat a saucepan over medium heat. Place the onions in the pan and saute in broth until browned (5-7 minutes).
2. Add the garlic and saute for another minute.
3. Add all the other ingredients except the mustard and liquid smoke. Cook for 1 hour, uncovered, stirring occasionally. If the sauce starts to splatter, lower the heat.
4. Add the mustard and the liquid smoke, and taste for sweetness/sourness. Adjust if necessary, and cook for another 5 minutes.*
5. Preheat the oven to 350 degrees. Place tofu slices in a 9×18-inch (preferably glass or ceramic) baking pan. Drizzle with soy sauce and pepper, then flip the slices and do the same to the other side.
6. Bake for 15 minutes, then flip the slices and bake for another 15 minutes.
7. Remove from the oven and smother the slices with the BBQ sauce. Really let yourself go wild and lay it on thick! Return the pan to the oven and bake for another 15 minutes.
8. Remove from oven and serve.
(*Steps 1-4 can be done days in advance if you want. Just store the sauce in the fridge. Makes about 2 cups.)

Source: Inspired by recipes in “Veganomicon”

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