Recipe courtesy of:
Fatfree Vegan Kitchen

South Carolina Golden Mustard Barbecue Sauce

1/2 cup prepared mustard (I use spicy brown mustard)
1/2 cup cider vinegar
1 tbsp molasses
1-2 tsp turmeric (makes it yellower)
3 tbsp agave nectar or other sweetener
1/4 tsp ground black pepper
2 tsp minced garlic
1/2 tsp onion powder
1/4 tsp celery salt (optional)
1/4 tsp rubbed thyme
1/4 tsp salt
1/8 tsp cayenne (optional)

Combine all ingredients in a saucepan and simmer for 15-20 minutes. Makes about 1 cup (enough for the tofu recipe below).

To make the Barbecued Tofu and Vegetables pictured above, I combined the sauce with 1 pound of cubed extra-firm tofu, 2 medium zucchini (cubed), 1 medium red onion (cut into wedges), and 1 red bell pepper (cubed). I poured it into a 8 X 11-inch non-metal baking dish (sprayed with non-stick spray) and baked it at 400 F for about 30 minutes, stirring after 15 minutes.

Tofu benefits from a longer cooking time than the vegetables, so another option is to mix half of the sauce with the tofu and bake it alone for 30 minutes, stirring halfway through; then add the vegetables and remaining sauce and cook for 15-20 more minutes. The vegetables will be tender-crisp while the tofu will firm up and absorb more of the sauce.

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2006/08/south-carolina-golden-mustard-barbecue.html