Spicy BBQ Tofu

  • 1 hour 15 minutes
  • 2 people
  • 0.0
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vegan tofu
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Backyard BBQ flavor with the perfect spice level, all in a beautifully satisfying slab…this dish is easy to make, even easier to love. When in Texas, there’s always a BBQ happening somewhere. Next time, make it happen “vegan friendly style”. With both potatoes and tofu, this dish really fills you up. You can never lose when the flavors ooze!

Ingredients

  • 14 oz (400 g) medium firm tofu
  • Avocado oil or other cooking oil
  • 8-10 baby potatoes
  • 1 1/2 cups (350 ml) BBQ sauce, your favorite
  • 2 Tbsp liquid smoke
  • 2 Tbsp Wicked Kitchen Sriracha Sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp smoked paprika
  • 2 Tbsp onion powder
  • 2 Tbsp garlic salt
  • 1 tsp brown sugar
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 large jalapeño

Instructions

  1. Preheat the oven to 400ºF (200ºC).
  2. Drain the tofu then slice the block in half into two thick pieces. If it’s just you eating, you could also keep the tofu whole and enjoy this dish all by yourself.
  3. Heat a 10-inch (25-cm) cast iron skillet over medium-high heat. Swirl in some cooking oil, then add the tofu and sear until nicely browned on both sides, about 5 minutes per side. Remove the tofu and set aside.
  4. Cut heat the back to medium-low and add the BBQ sauce, liquid smoke, sriracha and soy sauce to the skillet. Stir well.
  5. Chop the spuds in half and stir them into the sauce.
  6. In a small bowl, mix together the smoked paprika, onion powder, garlic salt, brown sugar, cayenne, and black pepper. Add the tofu to the sauce then season the tofu tops with half of the seasoning mix.
  7. Cover the skillet and place it in oven to cook for 10 minutes.
  8. Remove, flip the tofu pieces over, and the remaining seasoning to the tops. Pop it back in the oven for another 10 minutes.
  9. If you prefer a firm, crunchy top crust, turn on the broiler or crank the oven as high as it will go and cook a few minutes more. Make sure it doesn’t burn!
  10. Meanwhile dice up some jalapeños, or habanero peppers if you’re a real hothead. Spoon the hot pepper on top, and serve it up!
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