For our Christmas Eve feast this year, we had a barbecue theme. I adapted this recipe into some slow-cooked tofu that I really love. The sauce is a big hit with Kristi, who isn’t known for liking barbecue sauces. (She’s also not a fan of tofu – yet! – but the sauce will work just as well on chicken too!) The slow cooking allows the sauce to soak deeply into the tofu, for a yummy dish!
The sauce as it is in the link above is very sweet. I added the mustard to our sauce (Gabe’s idea, I must admit) to reach that perfect tart/sweet flavor combination.
“Super firm” is a new style of tofu to me, and I was very pleased with the texture. It held together well and was firm without being gritty. We used sprouted tofu, which is also new to me. Though it tastes and behaves essentially identical to typical tofu, it’s easier to digest and has more protein and fat.
Tofu as it entered the slow cooker
Slow Cooker Barbecue Tofu
30-34 oz. firm to super firm (NOT silken) tofu, pressed*
1 1/2 cups ketchup
3 tbsp brown sugar
2 tbsp gluten free soy sauce
1 tbsp apple cider vinegar
1 tbsp red pepper flakes
1 tsp mustard
1/2 tsp garlic powder
salt and pepper to taste1. Mix everything but the tofu together thoroughly.
2. Dredge the tofu slices through the sauce and place in the slow cooker. You’ll want to be sure the tofu is coated so it soaks in the sauce. Pour any remaining sauce on top.
3. Cover and cook on low 5-6 hours. I occasionally opened it up and stirred gently. I have no idea if it actually helped coat the tofu, but it satisfied my curiosity as to what was going on in there!Serve as is, or on top of bread or lettuce.
Final product (potato salad and baked beans not included)
This is about how much sauce was left. For messier BBQ or to have sauce leftover to share with other dishes, increase your sauce volume.
* Instructions for pressing tofu can be found here. A rule of thumb for pressing tofu is about 20 minutes.
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