I love barbecued tofu, but I have to admit that I don’t always take the time to make my own sauce for it. The bottled stuff is so quick and easy, though I have yet to find a brand that I really like. I may stop using bottled barbecue sauce completely, however, after concocting this zesty new recipe. It has every flavor I look for in a bbq sauce: sweet, tangy, smoky, and spicy. And because the sauce is ketchup-based, it doesn’t take hours to make.
I used Annie’s Natural ketchup, which contains less sugar that regular brands, and added enough chipotle peppers to normally set my family’s mouths ablaze. But somehow during the simmering, the heat mellows out. It was right on the limit of my daughter’s spice-tolerance, but she still managed to eat two servings.
If you are sensitive to spiciness, try starting with less of the chipotles–perhaps 2 teaspoons rather than tablespoons–and add more to your taste. Of course, if heat is your thing, feel free to add more. Also note that you can make the sauce in advance, making it easy enough to bake the tofu in less than an hour.
I’ve found that the easiest way to handle canned chipotles in adobo sauce is to pour the whole can into the blender and puree it. Then, I measure out what I need for the recipe and freeze the rest. Sometimes I use an ice cube try for freezing, but other times I just measure it out by the tablespoon into small snack-sized plastic bags. I put all the plastic bags into one large freezer bag which I label with the date.
Chipotles will last for months in the freezer, and having the portions pre-measured makes it easy to add smoky chipotle flavor to chilies, stews or other dishes.
I served the barbecued tofu over some whole-wheat couscous that I flavored sort of randomly with saffron, fresh herbs, and minced pimento pepper.
Chipotle Barbecued Tofu
Ingredients
- 28 ounces extra-firm tofu (2 packages)
- 1 medium onion , chopped
- 4 cloves garlic clove , minced
- 1/2 cup organic ketchup see note
- 1 tablespoon whole-grain mustard
- 1 tablespoon turbinado sugar (or other sugar or sugar substitute)
- 2 tablespoons chopped chipotle chiles in adobo
- 1 teaspoon tamari soy sauce
- 1 tablespoon cider vinegar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed (optional)
Instructions
- Slice each block of tofu into 9 slices. Place them on a double layer of paper towels or a clean tea towel (non-fuzzy) and place another double layer over them. Press firmly with your hands to remove as much moisture as possible. Let them sit on the absorbent material while you make the sauce.
- Heat a saucepan and add the onion. Cook, stirring, over medium-high heat until onion begins to brown, at least 6 minutes. Add the garlic and cook for another minute. Add all remaining ingredients (except the tofu) and cook, stirring, over medium to low heat, for about 15-20 minutes, until thick and fragrant.
- Preheat oven to 425 F. Place a silicone baking mat on a cookie sheet or oil a long, rectangular baking dish. Brush one side of each slice of tofu with a thin layer of sauce and place it on the pan sauce-side down. Spread remaining sauce on the tops and sides of the tofu. Bake for about 25-30 minutes, until tofu is firm and just beginning to brown at the corners. Serve hot.
Notes
Nutritional info is approximate.
Please pin and share!
A
September 14, 2009 at 2:44 pmwow… I've never made my own barbecue sauce…. yours looks wonderful!!!!!!!!!
-A
Paul
September 14, 2009 at 2:45 pmI love this recipe, can't wait to prepare it!
P.S. I like the new layout of the "printer-friendly" version.
Sina
September 14, 2009 at 2:53 pmWow, how did you know I have an open can of chipotles that need to be used? Sounds good!
Vegetarian Man
September 14, 2009 at 3:07 pmWow I'm adding this delicious site to my rolodex of fantastic vegan food recipes
fresh365
September 14, 2009 at 3:39 pmThis looks delish! And I love the idea of freezing the pureed chipoltes. I am making a mental note!
DJ Karma
September 14, 2009 at 4:20 pmgreat tip with the freezing!
Josiane
September 14, 2009 at 4:28 pmFreezing the pureed chipotles is a fabulous idea! I have yet to buy canned chipotles (in adobo sauce or otherwise) as they're not easily found around it, but I feel like this was the tip I was waiting for in order to get serious about looking for them.
Your BBQ sauce would be a great use for (part of) my first can of chipotle… It makes your barbecued tofu look beyond delicious!
karlyn
September 14, 2009 at 6:53 pmI haven't been able to find canned chipotles without oil added. Have you found a brand without oil?
Thank you for the snack baggie tip inside a larger one to help freezer organization!
Kym L
September 14, 2009 at 7:45 pmI also have an open can of chipotles and need a use for them! The freezer idea is great but as I am notorious for putting things in the freezer and never using them, finding ways to use them "fresh" is better. Can't wait to try this next!
A_and_N
September 14, 2009 at 7:51 pmI love how it looks! Brilliant!
Sondi
September 14, 2009 at 7:57 pmWow, this looks mouth-watering. Must try this soon!!
HayMarket8
September 14, 2009 at 8:19 pmWow! This looks fantastic! I love Bar b que!
moonwatcher
September 14, 2009 at 8:53 pmHi Susan,
You have made me a convert to barbecue sauce. . .first with your South Carolina one–the "yellow" one–can't remember what it's called–and now THIS one. When I read the recipe I knew I had a block of tofu I wanted to bake or stir fry into cubes tonight, and once I read this sauce, I decided to give it a try. Luckily, my veggie burgers in sandwiches eating son had left me about a 1/4 cup of organic catsup from when he was visiting earlier this summer, so I had all the ingredients for a half batch, which was perfect for one block of tofu. I must say, too, that the tip to puree the chipotle peppers is inspired. . .I've been freezing the whole thing in a plastic container, but I didn't think to puree it first, so this will make using small amounts a lot easier.
I can't do garlic right now, so subbed a little shallot and I did use celery seed, too. I also heated up the pan hotter than usual (forgot I had already turned it on) but this turned out to be the key to browning the onions successfully! Talk about happy accidents. 🙂 Anyway, it smelled so good, and then tasted so good, I couldn't stop licking the spoon. I went light on the chipotles, maybe two teaspoons, but they lent enough of a punch for me.
These baked up nicely on parchment paper, and now I have slices for dinners and blue corn tortilla roll ups for the next few days. I had mine with some grilled lavender colored Japanese eggplant, rice and parsley, and steamed kale with walnut sauce. A scrumptious dinner!
Thanks so much. I know I will make this barbecue sauce again and again. Now I've got to go get some more organic catsup so i can!
xo
moonwatcher
Susan
September 14, 2009 at 10:13 pmThis looks mouth watering! This is just the thought of thing that my mother would go crazy for, I can't wait to make it!
Jessica
September 14, 2009 at 11:14 pmHi Susan,
What could I use in place of chipotles in adobo sauce? I live in the Netherlands and haven't been able to find them here.
SusanV
September 14, 2009 at 11:19 pmMoonwatcher, I'm impressed that you've already made this! I'm so glad you liked it!
Jessica, I would substitute anything hot and spicy–any kind of chile sauce or hot sauce. If you've got something smoky that you could add, like smoked paprika, that would also help imitate the flavor of chipotles.
The Voracious Vegan
September 15, 2009 at 7:53 amWHOA! That picture is gorgeous, I can just taste the awesomeness of this dish. Thank you for sharing the recipe!
Charlotte
September 15, 2009 at 9:06 amI actually use an incredibly simple recipe I found on your recipe database/ forum… I think it's called "Simple Barbeque Sauce" or something, and someone else (not you, obv) submitted it. It's cool because you just add the ingredients to a jar and shake it up. It's pretty great! Yours looks delicious, and I think my boyfriend would prefer that heat… I'll have to try it when I plan ahead!
Bill Medifast
September 15, 2009 at 11:34 amMmmm Chipotle! This is one thing I would have never thought to include with my tofu and it sounds so delicious. Going to have to try this before summer is out and really give my barbecue one last good go.
– Bill
Sarah @ The Foodie Diaries
September 15, 2009 at 7:53 pmI'm literally drooling! I might try this out for Rosh Hashana dinner this weekend!
M.
September 16, 2009 at 8:02 amJessica: There's an "Amazon" brand of chipotle sauce that's very good and should work well here. I can't remember if you get them in Netherlands, but I'd guess you do, as we have them in many large grocery stores in Finland (no adobo chipotles here either). It's a fairly small thin bottle with a picture of a parrot. Costs about two euros here.
Kiersten
September 16, 2009 at 1:24 pmSounds delicious! I love anything with chipotle, it has such a great flavor! I am defintely giving this a try the next time I want BBQ.
Mihl
September 16, 2009 at 4:29 pmThis is a fantastic recipe! I made it today and both my boyfriend and I liked it very much. I'll definitely make this again. Thank you.
Rita
September 16, 2009 at 9:10 pmthat sauce looks great! I've never made BBQ sauce before and I don't eat it much, but you've inspired me to try it.
Helen
September 17, 2009 at 2:57 pmI made this tonight for supper and it was amazing. Thanks.
Just one question that I wonder if anyone can help with. I'm in the UK and we can't get canned Chipotles but I can get dried, plus the local supermarket does little jars of Chipotle paste (which is what I used tonight). Would I just need to soak the dried Chipotles in boiling water and then blend up to make a paste?
Kay
September 17, 2009 at 4:05 pmThat looks too yummy!
KathyinMD
September 17, 2009 at 6:11 pmThis looks fabulous! Thanks for the alternatives to the chipotles (can't find them often) and for the print format.
Chef Edwin
September 17, 2009 at 8:24 pmI made this tonight at it was delicious! My BBQ sauce came out really thick however; not what I would call a sauce. Did I do something wrong; perhaps overcook? I'd love to add a healthy BBQ sauce in my repertoire.
Michele
September 18, 2009 at 8:29 pmOh-Ma-Gawd. I love all things BBQ (being a good southern girl) but I also love chipotle and tofu….so when I saw the title to your post I was excited. And your recipe and photo did not let down! I can't wait to try this! Thanks for posting!
Lovliebutterfly
September 19, 2009 at 3:52 pmThis sounds really tasty! I'm always looking for new marinade sauces for tofu. This will be great for a packed lunch!
Mary
September 21, 2009 at 3:54 pmOh man, would that hit the spot right now. Thanks for posting, I'll have to try this soon. I've been hankerin' for BBQ.
Mrs Shew
September 22, 2009 at 6:26 pmoh my gawd this is fabulous! I made it for dinner tonight and while I am sweating like crazy from the heat, this is possibly the best prep for tofu that I've had in ages. HIGHLY recommend freezing the tofu first, then thawing and pressing to remove all liquid. Made half with a block from the freezer and half pressed from the fridge and there is a night and day difference. It took it from wow to gawd!
Hiring Girl
September 23, 2009 at 8:45 amThis is very good food. I just love barbeque especially tofu. And with this sauce, wow! I can't ask for more. Thanks.
NYCrochet
September 25, 2009 at 11:59 amI made this the other night and it was so, so good that I now have to go buy more of the ingredients to do it all again. Awesomeness.
Anonymous
September 26, 2009 at 6:29 pmThis was sooo good, I will make it again tomorrow night! Thank You Susan! Deb
KathyinMD
September 27, 2009 at 7:50 amSusan, what is whole-grain mustard? Do you mean prepared mustard or whole mustard seed?
I used half of each and it turned out fine.
SusanV
September 27, 2009 at 9:09 amKathy, I used Grey Poupon Whole Grain prepared mustard (I love the stuff!) It contains whole seeds that softly burst when you eat it. I think your idea to use half prepared and half seeds is a good alternative.
Kim
September 28, 2009 at 11:37 amI made this for our soccer club tailgate this past Sunday (we support our local MLS team in DC and usually have 300 people at our tgate). I sextupled the recipe (fortunately I have a lot of pans!) I cooked in slices but ended up cubing for easier reheating and serving. Our hardcore meat eaters even thought it was good! Only bad thing is that chipotle chili in adobe gets on everything so need to find home remedy I've used before to freshen cookware (I had to toss baking mat).
alexandra
October 11, 2009 at 6:53 amI made it with my first time homemade tofu. A little too hot for me, but I think it was my wanton disregard for the amount of pepper used and seeding of same. The leftovers were good as I was careful with the peppers I ate.
DeAnna
October 27, 2009 at 4:32 pmThis is currently in the oven for dinner — right now my biggest problem with the barbecue sauce is keeping myself from licking the pan. YUM! I'm a southern girl, so barbecue sauce is pretty much a staple. 🙂 I had a similar recipe from the Candle Cafe Cookbook, but I like yours better – theirs had molasses and tomato paste and basil, I think I like the ease of using prepared ketchup better and the touch of cinnamon.