Best 3 Tofu With Hot Chipotle Barbecue Sauce Recipes
**Tofu with Hot Chipotle Barbecue Sauce: A Flavorful Fusion of Smoky, Spicy, and Sweet**
Immerse yourself in a tantalizing culinary journey with our featured dish, Tofu with Hot Chipotle Barbecue Sauce. This delectable recipe combines the mild, protein-rich tofu with a robust sauce that dances on your taste buds. The smokiness of chipotle peppers, the tangy heat of barbecue sauce, and the subtle sweetness of brown sugar create a harmonious balance of flavors. Served alongside a refreshing coleslaw and a side of fluffy mashed potatoes, this dish promises a symphony of textures and flavors that will leave you craving more. If you're a vegetarian or simply seeking a healthier alternative to meat, our tofu recipe is a perfect choice. Get ready to embark on a culinary adventure with this flavor-packed dish.
TOFU WITH HOT CHIPOTLE BARBECUE SAUCE
Instead of throwing out the adobo sauce that canned chipotle peppers are packed in, use it for this sauce. You can marinate the tofu in it for an extra-hot dish, or just brush it on cooked or uncooked tofu. This makes enough for a pound of tofu.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, appetizer
Time 10m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Mix together all of the ingredients. Brush on seared or grilled tofu as soon as it comes off the heat, or onto uncooked slices.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 21 grams, Carbohydrate 23 grams, Fat 27 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 1004 milligrams, Sugar 19 grams
CHIPOTLE TOFU
Make and share this Chipotle Tofu recipe from Food.com.
Provided by That is Dr House to
Categories Soy/Tofu
Time 1h40m
Yield 24 triangles, 12-24 serving(s)
Number Of Ingredients 11
Steps:
- Note use 1 to 2 peppers or to taste.
- Press and Drain the tofu. For an even firmer texture, freeze, thaw then press and drain.
- Preheat oven to 450°F On a lightly oiled baking sheet place the onions and tomatoes. Sprinkle with the garlic and salt [to taste] Drizzle with 2 tbsp oil and toss.
- Roast for 30 minutes. Stir every 10. Tomatoes should be tender and the onion brown around edges. [note you can also simmer them on stove top however it changes the taste a bit].
- Toast the cumin seeds in unoiled pan until fragrant [1 minute] Grind.
- Place the Rosted veggies in food processor with cumin, cloves and 1 tbsp oil and puree to smooth. Add the peppers one at a time. Puree between each. Now do the tofu.
- Reduce oven to 375°F Slice each tofu cake horizontally into 3rds. Stack and cut into slices on diagonals [make an X] You should get 12 pieces each cake.
- Whisk the Braggs, oil and water. Arrange tofu on baking sheet and toss with soy sauce mix. Bake until crisp around edges about 45 to 60 minutes. NOTE IF YOU DID NOT PRESS THIS WILL NOT HAPPEN. Turn tofu gently at 15 minute intervals.
- Transfer sauce to pan and warm on medium heat, stir constantly, when hot add tofu. Toss and add salt to taste. Cook for about 3 to 5 minutes.
Nutrition Facts : Calories 122.8, Fat 10.1, SaturatedFat 1.4, Sodium 7.9, Carbohydrate 5.2, Fiber 1, Sugar 2.4, Protein 4.4
FOLAMI'S BBQ TOFU
Kwanzaa gatherings continue to go strong in community centers and at home in dining rooms, as they have since 1966. The seven-day holiday of self-reflection, often an extension of Christmas or the winter solstice, culminates with the karamu, or feast. The spread leans heavily vegetarian. In Atlanta, Folami Prescott-Adams dries, seasons, fries and broils pounds of tofu. Store-bought, tomato-based barbecue sauce provides the comfort factor. She is a 40-year veteran of Kwanzaa and maintains a spreadsheet of potluck logistics for her family and guests. Alongside this vegetarian barbecue, Dr. Prescott-Adams's buffet feeds more than 100 people, and the greatest hits include macaroni and cheese, red punch and black-eyed peas.
Provided by Nicole Taylor
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Two and a half hours before serving, start drying out the tofu: Place the slices in a single layer between clean, dry dish towels or double layers of paper towels. Press to remove water from the tofu, and let stand for 2 hours, replacing the soaked towels once or twice, until there is very little water left in the tofu. (You can press and dry the tofu quickly, and use it immediately, but it will be less crisp.)
- Heat a broiler to its highest setting. Heat a large skillet over medium and add the oil and butter, swirling to cover the bottom. Pour the tamari into a small, shallow dish. Press the tofu one last time. Quickly dip both sides of a single slice in the tamari and place it in the skillet. (Be careful as the liquid may lead to hot pops from the oil.) Repeat with the remaining tofu slices and tamari.
- Cook until the tofu gets the same beautiful golden brown on both sides, 2 to 3 minutes per side. While the tofu browns, spread half of the barbecue sauce on a small rimmed baking sheet. Transfer the tofu to the barbecue sauce on the sheet, then cover with the remaining sauce. Broil, turning once, until the sauce thickens and bubbles, 2 to 3 minutes per side. Serve hot.
Tips:
- Use extra firm tofu. This type of tofu holds its shape better and absorbs the marinade more easily.
- Press the tofu before cooking. This helps to remove excess water and makes the tofu more firm.
- Marinate the tofu for at least 30 minutes. This allows the flavors of the marinade to penetrate the tofu.
- Cook the tofu over medium heat. This helps to prevent the tofu from burning.
- Serve the tofu with your favorite sides. Some popular options include rice, quinoa, vegetables, and salad.
Conclusion:
This tofu with hot chipotle barbecue sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tofu is tender and flavorful, and the sauce is smoky, spicy, and sweet. Serve this dish with your favorite sides for a complete meal that everyone will enjoy.
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