Name: Barbecued Tofu
Ingredients: 2 lb Extra-firm tofu; well drained; 2 ts Salt; 2 tb Sugar; 2 ts Freshly ground black pepper; 1/2 ts Cayenne pepper; 1 tb Chili powder; 2 tb Paprika; 1 c Apple cider vinegar; 2 lg Garlic clove; minced

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Main dishes, Vegetarian, Soyfoods	8	servings

INGREDIENTS

2	lb	Extra-firm tofu; well drained
2	ts	Salt
2	tb	Sugar
2	ts	Freshly ground black pepper
1/2	ts	Cayenne pepper
1	tb	Chili powder
2	tb	Paprika
1	c	Apple cider vinegar
2	lg	Garlic clove; minced

INSTRUCTIONS

8 SERVINGS VEGAN
In her cookbook, Vegetarian Planet (Harvard Common Press, 1997), Chef
Didi Emmons suggests serving this deeply satisfying, slow-cooked
barbecued tofu in tacos with brown rice or warm cornbread.
Preheat oven to 300 degrees.
Cut tofu into 1/4-inch cubes. In large bowl, combine tofu with
remaining ingredients, tossing gently with rubber spatula to coat.
Transfer tofu and marinade to baking dish. Bake 1 hour, tossing tofu
once or twice during baking. Serve hot.
PER SERVING: 93 CAL.; 9G PROT.; 3G TOTAL FAT (0 SAT. FAT); 7G CARB.; 0
CHOL.; 366MG SOD.; 1G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 41
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Feb
9, 1999, converted by MM_Buster v2.0l.

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