| 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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