South Carolina Golden Mustard Barbecue Sauce
Here's a healthy version of South Carolina mustard-based barbecue sauce, with less sugar and salt and no preservatives. Vegan and gluten-free, too!
Servings: 4 servings
Calories: 94kcal
Ingredients
- 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
Instructions
- Combine all ingredients in a saucepan and simmer for 15-20 minutes. Makes about 1 cup (enough for the tofu recipe below).
Notes
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.
1/4 cup is 4 Weight Watchers Freestyle points.
