Wednesday, February 10, 2016

PB-BBQ Tofu, I love You.

                                vegan, gluten-free, tofu, bbq, new orleans, mardi gras                
 Fat Tuesday here is just another boring Snoozeday!! :(
Back in New Orleans, when I was gluten-strong, one of my favorite comfort foods was an old skool vegan rib. Peanut butter, spices, and caramelized onions were mixed into gluten, formed into balls, topped with BBQ sauce and baked. I used to always make them for us (with a whole spread of sides like mac, greens and cornbread), when Mardi Gras parades started rolling.

This time of year I miss those foods like whoa--especially since making them feels like an easy way to participate in Carnival from snoring Oregon.

I channeled the flavors of my beloved glutenny ribs into this BBQ tofu. And...I've already made them three times this week! So um, maybe just double the recipe and save yourself some time.

Serve with a bunch of sides like cornbread, beans, mac, and greens. 
recipe,vegan, gluten-free, tofu, bbq, new orleans, mardi gras, barbeque
PB-BBQ Tofu with a Citrus Kiss.
Makes 8 slices
Before you start, please read through the notes and recipe below!

The BBQ sauce I topped my tofu with was based off of the one in DIY Vegan. It's an amazing sauce that's sweetened with medjool dates and maple syrup, and I modifed it a bit by adding extra mustard, liquid smoke and Worcestershire sauce. If you don't want to make your own, pick any sort of maple smoked sauce for this recipe.

You can top the tofu with any sort of citrus. I've made this a coupla times with lemon, with lime (as pictured in this post) and would love to try it with orange slices, or pickled jalapeno mixed with crushed pineapple.

What You Need:
♥ 3/4 cup water
♥ 5 tablespoons tamari
♥ 2 tablespoons apple cider vinegar
♥ 2 tablespoons nutritional yeast
♥ 1 teaspoon granulated onion
♥ 1/2 teaspoon granulated garlic
♥ 1/2 teaspoon liquid smoke
♥ 14oz firm or extra-firm tofu, sliced into 8 even slices (like the anthro tofu at the top of the post)

♥ 4 cloves of garlic, unpeeled and smashed with a knife or a jar so the skins crack open
♥ 2 tablespoons natural peanut butter
♥ 2 tablespoons of reserved marinade
♥ 1/4 teaspoon garam masala, optional

♥ 1 lemon, lime, or orange, thinly sliced
♥ 1 1/3 cups BBQ sauce
♥ salt and freshly ground pepper, to taste

What  You Do:
In a small baking dish, mix together the water, tamari, vinegar, nutritional yeast, onion, garlic, and liquid smoke to make a marinade. Place the tofu in a single layer in the marinade, so each slice is mostly submerged (I prick each slice with a knife to help the marinade really get in there). Refrigerate for at least an hour, or cover and refrigerate up to a few days.

Preheat the oven to 425F and line a baking sheet with parchment. Place the tofu (reserve the marinade) and garlic evenly on the baking sheet and bake for 15 minutes. 

While the tofu bakes, prepare the peanut butter sauce. In a small bowl combine the peanut butter, 2 tablespoons of reserved marinade and garam masala. Stir well--the peanut butter will start to break down, and then will emulsify into a smooth, thick sauce. After the tofu has baked for 15 minutes, remove the tofu to a plate and peel the softened garlic. Mash the garlic with a knife or spoon and then stir it into the peanut butter sauce.

Spoon about 1/3 cup of the BBQ sauce onto the parchment in a small area about 7"X 7". Flip each tofu over (the side that was on the bottom of the pan while they baked should now be on top) and place onto the sauce. Repeat with the remaining slices, placing them together with no spaces around them, so they touch in two rows of four. 

Spread the peanut sauce evenly over the top of each slice of tofu and top with the remaining BBQ sauce. Use a spoon or offset spatula to make sure the BBQ completely covers the peanut sauce and is spread evenly over each slice (and over the side edges, too). 

Place a few slices of the citrus evenly over the top of the tofu, sprinkle with a little salt and pepper, and return to the oven. Bake for 20-25 minutes more, until bubbly and brown.
Peanut Butter BBQ with lime kisses!
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Please share with your friends, and come back soon!



  1. Well this sounds ridiculously good! Bookmarked for when I have an oven / pantry ingredients.

    1. I thought you said panty ingredients at first...

  2. I always think about you this time of year (as I'm making one of your king cakes) and thinking how hard it must be to be in Oregon around this time. Any other time of the year, Oregon has got to be a magical place. But not during Mardi Gras!! This tofu looks AMAZING!!!!

    1. Yes, it really sucks to be away from New Orleans this time of year!! And all the time really, I miss it a lot. But I also love PDX.

  3. Oh my gosh, that looks amazing!

  4. Thank you for sharing this! I'm looking forward to reveling in its glory this weekend along with a separate meal starring your pudla (love your idea of inviting pickled jalapeño to the party). Your salad roll whoppers have been a staple in our home, satisfying us vegans and our hard-to-please carnivore. We have enjoyed the spicy brilliance of Teff Love, as well (I smile each time I pour bubbly water into the quick injera batter--genius!). Again, I value your generosity in posting your recipes and am grateful for the delicious and healthy outcome. Crossing fingers that another cookbook is in the making. In any case, thank you for helping me to feed my family, which is no small feat.

    1. Stacey!
      Thanks so much for you sweet and kind words. Comments like yours is what makes keeping this blog going worthwhile.

  5. This is SO good! My new favorite tofu. I made it once and OMGed every bite. A new batch is marinating now and I cannot wait to dig in. Thank you for this genius recipe!


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