I eat barbecue sauce with a spoon.

Really. It’s a problem.

People usually can’t wrap their mind around a vegetarian with such an obsession with barbecue sauce, but alas, you are reading the words of (and then hopefully making the food from) one. I can’t even tell you what it is that I love about it. Everything, maybe? I’m not super picky… if the label even hints that it is barbecue sauce, then get me a spoon. Stat. Lest I use my hands.

And I suppose eating sauce from the jar with my hands is probably not lady like (who is this girl?!).

Luckily, I had some tofu sliced up and ready to go when I grabbed the barbecue sauce this weekend.

I also had some tomatoes roasting in the oven, and some leeks sliced up… and some grits cooking. I didn’t have much of a plan, but this dish came together SO nicely! It was the perfect Sunday night dinner after spending the day planting a garden on my balcony.

I’ve one to Scarborough Fair….Parsley, Sage, Rosemary, and Thyme

The BBQ tofu is simple and classic, and the grits are there to catch any stray barbecue sauce. The caramelized leeks on top give it a nice crunch, and the tomatoes daintily sit atop every bite, doling out their burst of sweetness. Also, you can make all the components at the same time… so even though it seems complex, it really is still a 30 minute meal. Huzzah!

BBQ Tofu 
with Grits, Roasted Tomatoes, and Caramelized Leeks

 
Materials:
  • Olive oil
  • 4 campari tomatoes, halved with seeds removed (or whatever you have)
  • 3/4 cup water
  • 1/4 cup grits
  • 1/4 soy milk
  • 1 leek, sliced and cleaned
  • 8 oz extra firm tofu
  • 1/2 cup barbecue sauce
Methods:
For the tomatoes
  1. Preheat the oven to 450.
  2. Place the tomato halves on a lined baking sheet with a drizzle of olive oil and a shake of salt, and place in the oven for roughly 30 minutes.
For the grits
  1. Bring the water to a boil in small sauce pan.
  2. Add the grits, return to a boil, and then turn down to very low.
  3. Cook covered, with frequent stirring, for 15 minutes.
  4. Stir in the soy milk, and continue cooking for 5-10 minutes.
  5. Add salt and pepper to taste
For the leeks
  1. While the grits are cooking, heat up some olive oil in a small skillet over medium heat and add the leeks.
  2. Sprinkle the leeks with salt, and then cook over low for about 20 minutes, until tender.
For the tofu
  1. Heat up some olive oil in a nonstick skillet over medium-high heat.
  2. Add the tofu and allow to sear for about 7 minutes per side.
  3. Pour in the barbecue sauce, making sure each piece is nicely coated.
  4. Cook for additional 5 minutes.

 

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4 thoughts on “I eat barbecue sauce with a spoon.

  1. Yadsia @ShopCookMake

    Just today I prepared BBQ Tofu for the first time. It was delicious, but still not the texture I was expecting. I tried BBQ Tofu for the first time at whole foods the other day and loved the texture of the tofu. I thought that by simply pressing it I would achieve the same dense (not chewy) texture, but that didn't happen. It was still chewy (but good) and a lot better than my previous attempts. Do you have any tips to achieve a nice dense texture?

    Reply
  2. Anonymous

    Some types of tofu are "wetter" than others. Try freezing your tofu when you buy it, then totally defrosting it right before cooking. Or shop around for firmer types. And make sure you always buy extra firm.

    Reply
  3. Jess

    this meal looks AMAZING. I can't wait to try it out. What kind of BBQ sauce do you like to use? maybe b/c I live in the south, but I seriously am so excited about BBQ tofu over grits. I'm pinning this and hopefully making it soon!

    Reply

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