Southern Slicker Tofu BBQ
"A BBQ sauce I use on tofu strips and patties, and on TVP, with great success. Nutrition information given here for use with TVP."
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
2-3
ingredients
- 1⁄4 cup cider vinegar
- 2 tablespoons red pepper flakes
- 1⁄2 teaspoon dried mustard
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon clove
- 2 teaspoons minced garlic
- 2 -3 teaspoons Worcestershire sauce
- 1 -2 tablespoon blackstrap molasses
- 2 -4 tablespoons ketchup (optional)
- 2 -6 tablespoons cold water
- 1⁄2 cup dry textured vegetable protein
- 3⁄4 cup boiling water
directions
- Mix together the vinegar, pepper, mustard, allspice, cloves, molasses, and garlic. If you want a Carolina-style sauce, like I do, leave out the ketchup. Set aside.
- Pour the boiling water over the TVP, allow to rehydrate for 5-10 minutes.
- Add TVP and sauce mixture to skillet or pot, simmer, adding water, vinegar, or soy sauce to taste as it thickens. Simmering for more than 15 minutes may result in extremely tasty BBQ.
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Reviews
-
definately spicy!! i subbed half the red pepper flakes for chipotle flakes and it was HOT HOT but i like hot so it was good. i made it with tofu and onions.. it seemed a little watery and definately needed some salt. the flavor was good but maybe with so much heat i couldnt taste it quite right. it smelled delicious with the cloves. i didnt add the ketchup but did put in some tomatoe paste in hopes of thickening it up a bit... didnt really work. thanks it was a fun exp. -
Delish! This is not lacking in flavor at all and is super easy to make. I love that there is not a drop of oil in it. I made the sauce as directed with the optional ketchup and sauteed it with one cup of soy strips that I found in the bulk section of the co-op. Served this over mixed grains and with a side of a heaping pile of steamed broccoli. Thank you so much for this great recipe, will make it again for sure.
RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball.
Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!
