| 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)
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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