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Chipotle Barbecued Tofu

September 14, 2009 By Susan Voisin 63 Comments
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Chipotle Barbecued Tofu

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.

Chipotle Cubes 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

5 from 4 votes
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Chipotle Barbecued Tofu

You can decrease the calories and sugar by using sugar-free ketchup and omitting the sugar or using a natural sugar substitute such as stevia, monkfruit, or erythritol.
Prep Time 15 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 6
Author Susan Voisin

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)
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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

Makes 18 slices. A serving is 3 slices.
Nutrition is calculated using ketchup with sugar and turbinado sugar. You can make this sugar-free by using a no-sugar ketchup and a pinch of stevia or other sweetener to taste.
Removing the sugar makes this zero points on Weight Watchers Freestyle program. With regular ketchup and sugar, it is 2 points.
Nutrition Facts
Chipotle Barbecued Tofu
Amount Per Serving (3 slices)
Calories 175 Calories from Fat 66
% Daily Value*
Fat 7.3g11%
Sodium 124mg5%
Carbohydrates 14g5%
Fiber 2.3g10%
Sugar 8g9%
Protein 14.5g29%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

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Tofu is baked in a homemade bbq sauce that can be sugar-free if you like. Sweet, tangy, smoky, and spicy as well as vegan and zero weight watchers points. #vegan #wfpb #zeropoints

 

Filed Under: Main Dishes, Recipes, Vegan Weight Watchers Recipes with Zero Points Tagged With: Gluten-free, Higher-fat, Southwestern Recipes, Soy, Under 200, Weight Watchers Points

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Reader Interactions

Comments

  1. A

    September 14, 2009 at 2:44 pm

    wow… I've never made my own barbecue sauce…. yours looks wonderful!!!!!!!!!
    -A

    Reply
  2. Paul

    September 14, 2009 at 2:45 pm

    I love this recipe, can't wait to prepare it!
    P.S. I like the new layout of the "printer-friendly" version.

    Reply
  3. Sina

    September 14, 2009 at 2:53 pm

    Wow, how did you know I have an open can of chipotles that need to be used? Sounds good!

    Reply
  4. Vegetarian Man

    September 14, 2009 at 3:07 pm

    Wow I'm adding this delicious site to my rolodex of fantastic vegan food recipes

    Reply
  5. fresh365

    September 14, 2009 at 3:39 pm

    This looks delish! And I love the idea of freezing the pureed chipoltes. I am making a mental note!

    Reply
  6. DJ Karma

    September 14, 2009 at 4:20 pm

    great tip with the freezing!

    Reply
  7. Josiane

    September 14, 2009 at 4:28 pm

    Freezing 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!

    Reply
  8. karlyn

    September 14, 2009 at 6:53 pm

    I 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!

    Reply
  9. Kym L

    September 14, 2009 at 7:45 pm

    I 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!

    Reply
  10. A_and_N

    September 14, 2009 at 7:51 pm

    I love how it looks! Brilliant!

    Reply
  11. Sondi

    September 14, 2009 at 7:57 pm

    Wow, this looks mouth-watering. Must try this soon!!

    Reply
  12. HayMarket8

    September 14, 2009 at 8:19 pm

    Wow! This looks fantastic! I love Bar b que!

    Reply
  13. moonwatcher

    September 14, 2009 at 8:53 pm

    Hi 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

    Reply
  14. Susan

    September 14, 2009 at 10:13 pm

    This looks mouth watering! This is just the thought of thing that my mother would go crazy for, I can't wait to make it!

    Reply
  15. Jessica

    September 14, 2009 at 11:14 pm

    Hi 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.

    Reply
  16. SusanV

    September 14, 2009 at 11:19 pm

    Moonwatcher, 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.

    Reply
  17. The Voracious Vegan

    September 15, 2009 at 7:53 am

    WHOA! That picture is gorgeous, I can just taste the awesomeness of this dish. Thank you for sharing the recipe!

    Reply
  18. Charlotte

    September 15, 2009 at 9:06 am

    I 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!

    Reply
  19. Bill Medifast

    September 15, 2009 at 11:34 am

    Mmmm 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

    Reply
  20. Sarah @ The Foodie Diaries

    September 15, 2009 at 7:53 pm

    I'm literally drooling! I might try this out for Rosh Hashana dinner this weekend!

    Reply
  21. M.

    September 16, 2009 at 8:02 am

    Jessica: 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.

    Reply
  22. Kiersten

    September 16, 2009 at 1:24 pm

    Sounds 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.

    Reply
  23. Mihl

    September 16, 2009 at 4:29 pm

    This 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.

    Reply
  24. Rita

    September 16, 2009 at 9:10 pm

    that 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.

    Reply
  25. Helen

    September 17, 2009 at 2:57 pm

    I 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?

    Reply
  26. Kay

    September 17, 2009 at 4:05 pm

    That looks too yummy!

    Reply
  27. KathyinMD

    September 17, 2009 at 6:11 pm

    This looks fabulous! Thanks for the alternatives to the chipotles (can't find them often) and for the print format.

    Reply
  28. Chef Edwin

    September 17, 2009 at 8:24 pm

    I 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.

    Reply
  29. Michele

    September 18, 2009 at 8:29 pm

    Oh-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!

    Reply
  30. Lovliebutterfly

    September 19, 2009 at 3:52 pm

    This sounds really tasty! I'm always looking for new marinade sauces for tofu. This will be great for a packed lunch!

    Reply
  31. Mary

    September 21, 2009 at 3:54 pm

    Oh man, would that hit the spot right now. Thanks for posting, I'll have to try this soon. I've been hankerin' for BBQ.

    Reply
  32. Mrs Shew

    September 22, 2009 at 6:26 pm

    oh 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!

    Reply
  33. Hiring Girl

    September 23, 2009 at 8:45 am

    This is very good food. I just love barbeque especially tofu. And with this sauce, wow! I can't ask for more. Thanks.

    Reply
  34. NYCrochet

    September 25, 2009 at 11:59 am

    I 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.

    Reply
  35. Anonymous

    September 26, 2009 at 6:29 pm

    This was sooo good, I will make it again tomorrow night! Thank You Susan! Deb

    Reply
  36. KathyinMD

    September 27, 2009 at 7:50 am

    Susan, what is whole-grain mustard? Do you mean prepared mustard or whole mustard seed?

    I used half of each and it turned out fine.

    Reply
  37. SusanV

    September 27, 2009 at 9:09 am

    Kathy, 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.

    Reply
  38. Kim

    September 28, 2009 at 11:37 am

    I 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).

    Reply
  39. alexandra

    October 11, 2009 at 6:53 am

    I 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.

    Reply
  40. DeAnna

    October 27, 2009 at 4:32 pm

    This 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.

    Reply
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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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