How to Cook Tofu- Easy Baked Tofu with Barbecue Sauce

I have dabbled in vegetarian and vegan cooking in the last several months.  I got interested when researching vegan friendly versions of Southern Comfort food when I wrote my hub on Ruben Studdard.  He was the “Velvet Teddy Bear” and season two American Idol winner.  He lost 40 lbs at a Duke University residential program, and continued to lose another 60 lbs afterwards.  He became a vegetarian shortly after discharging from the program, and subsequently decided to embrace veganism. 

Ruben stated on the Wendy Williams show that despite being a vegan, he still enjoys Soul Food and Southern comfort food.  He has favorite vegan restaurants, and has learned vegan cooking, so that he doesn’t feel deprived of his favorite foods.  This got me curious to search out recipes of vegan versions of fried chicken, barbecue, and other Southern classics. 

Doctors and nutritionists are increasingly recommending a 75% vegetarian diet to increase vegetables in the diet and reduce saturated fat.  Not ready to go 75%?  Consider replacing meat in your meals several times a week, with an alternative like barbecued tofu. 

1 lb block of firm or extra firm tofu or 1 ½ to 2 boxes (12-oz) tofu

1 ½ to 2 cups of barbecue sauce

Use a barbecue sauce you really like. I used Kentucky Blues BBQ Sauce which has a little bourbon. I also found this sauce recipe that sound good:

Sweet and Spicy Barbecue Sauce

If you don’t want to make barbecue sauce, there are hundreds of bottled sauces to choose from.

Most recipes for frying, baking or “barbecuing” tofu specify to press the tofu first.  It’s really easy but can be intimidating when you first read it.  Hopefully it’s pretty clear here, especially with the photos. 

1- Place a dish towel or hand towel on your clean counter.  In pressing the tofu, liquid will gradually ooze out, so you’ll want to have a towel down. 

2- Cover a cutting board with plastic wrap, waxed paper, or butcher paper.  Put the cutting board on top of your towel. 

3- Open tofu package.  Drain and discard the liquid.  Move tofu to cutting board.  If you are using a one pound block of tofu, you will want to cut the tofu block in half.  Then slice each half into three horizontal pieces.  If you have 12 ounce blocks of tofu, you will not need to cut it in half first. 

4- Spread the six tofu slices on the cutting board.  Cover the tofu with another sheet of plastic wrap or paper. 

5- Place a cookie sheet or baking pan that is large enough to cover everything on top of the tofu. 

6- Put heavy items on top of the cookie sheet or baking pan, making sure that pressure is applied evenly to the tofu slices.  I used small oven dishes for weight. 

7- You may need to add another layer of weight to the tofu.  Use another cookie sheet or baking pan, and additional weight.  I used plastic containers with water for my second layer. 

8- Leave the tofu with pressure applied for 45 to 60 minutes. 

1- Pour ½ to ¾ cup of barbecue sauce in shallow plastic container with cover, or baking dish or pan. 

2- Place tofu slices over barbecue sauce. 

3- Spread ¾ to 1 cup barbecue sauce over top of tofu. 

4- Cover and place in refrigerator to marinate for at least 1 to 2 hours, but you can marinate overnight. 

1- If you marinated the tofu in a plastic container, transfer the slices and sauce to an oven dish or pan. 

2- Heat for 20 to 30 minutes at 350º. 

3- Move close to broiler and broil for 3 to 5 minutes, until bubbly and starting to brown. 

I’m pretty funny about food texture, so I was hesitant to try tofu.  So far I have made barbecued tofu and fried tofu, and haven’t minded the texture at all.  Firm or extra firm tofu is used for most meat substitute uses of tofu.  I suspect the pressing also helps with having a firmer texture. 

Thanks for your support!

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