Tangy and satisfying, this makes a great main dish,
especially when accompanied by cool Summer salads!
Prep & Cooking: 1- 1 ½ hours (depending on marinating time)
Pairs well with: Tangy Dill Potato Salad
1 block (450g) firm or extra firm tofu
1-1 ½ cup(s) of your favourite BBQ sauce
Drain water from the tofu package, remove tofu and gently squeeze the block applying enough pressure to release some liquid but not enough to crumble the tofu. You may want to do this over the sink in a colander.
Wrap the tofu in paper or cloth towel and place on a plate large enough to catch any liquid that will drain. To speed the draining process, place a heavy object securely on top, I find a can of beans works well. This will allow excess water to drain before slicing the tofu and should be done for a minimum of 10 minutes.
Preheat your oven to 400°F.
If you are making your own BBQ sauce now is the time, if you are using a pre-made favourite find something enjoyable to do for about 10 minutes.
Slice tofu into ½ inch slabs lengthwise, this will give you 4-5 slabs about the size of a large cell phone.
Slice again, in half to create 2 squares from each slab, and slice again into triangles.
In total you should have 16-20 triangles of tofu.
Place sliced tofu pieces in a shallow bowl or container (a baking dish works well) and cover in bbq sauce, gently turning pieces to coat. At minimum, allow the tofu to marinate for 15 minutes, if you have time, allow the pieces to marinate for 30-60 minutes, if not, forge ahead.
Line a baking sheet or shallow oven proof dish with parchment paper. Place tofu pieces on the sheet and with a brush or back of a spoon, top pieces with any remaining BBQ sauce. Bake for 20 minutes turning once at the 10 minute mark.
Allow pieces to cool for a few minutes, top with additional sauce if desired.
Tips & Variations: