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Barbecued Tofu, Down-home

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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Tofu, Vegan, Vegetarian 4 Servings

INGREDIENTS

1 lb Lowfat extra firm tofu
drained
2 T Dijon mustard
2 T Ketchup
1 1/2 T Soy sauce, to 2 tbs
1 Clove garlic, minced
2 t Blackstrap molasses
1/2 t Sesame oil, *
1 t Chipotle pepper in adobo, or
1/4 tsp ground chipotle
chile or cayenne pepper

INSTRUCTIONS

original was 2 tsp sesame oil  Press the tofu between layers of kitchen
cloth with a 1-lb weight on  top.  Line a broiling pan with aluminum
foil. Set the oven rack about 5  inches from the broiling element.
Preheat the broiler.  Prepare the barbecue sauce by blending all the
remaining ingredients.  Unwrap the tofu. Cut into 9 slices, each about
1/2 inch thick. Dip the  slices into the sauce to coat both sides.
Broil the tofu until flecked with dark brown spots, 4-6 minutes. Turn
the tofu over and slather any remaining sauce on the second side.
Broil until deeply browned, 4-6 more minutes.  NOTES : "Leftovers make
great sandwiches, garnished with thinly sliced  tomato and red onion."
[Lorna sass]  Recipe by: The New Soy Cookbook, Lorna Sass  Posted to
EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Aug 19,  1998,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 550.1mg
Potassium: 301.5mg
Carbohydrates: 8.2g
Fiber: 2.3g
Sugar: 2.2g
Protein: 3g


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