Barbecue Tofu Recipe
1 pound extra-firm tofu, drained
1/4 cup brown rice flour
2 tbsp. nutritional yeast
onion powder and/or garlic powder to taste
gluten-free cooking spray

2 generous tablespoons Dijon-style mustard
2 generous tablespoons ketchup or tomato paste (if you like things less sweet)
1 1/2 to 2 tablespoons gluten free tamari, such as San-J or Braggs
1 large clove garlic, pressed
2 teaspoons blackstrap molasses
2 teaspoons toasted Asian sesame oil
2 tsp. tahini or other nut butter
1/8 to 1/4 teaspoon ground chipotle chile powder or cayenne pepper
Freshly-ground black pepper, to taste

Olive oil
1 small or 1/2 of a large (sweet) yellow or green pepper, cut into large squares
1 small or 1/2 of a large red onion, sliced into strips

Preheat oven to 375.

Cut tofu into 3 or four slabs, and press between a towel for 30 minutes or so while you prepare the other ingredients. When it has pressed for long enough, combine the flour, nutritional yeast, and spices in a shallow bowl or plate. Then carefully cut your tofu into 1/2 inch cubes and dredge them in the flour mixture. Spray a baking sheet with your spray oil and carefully place your tofu cubes on the sheet. Spray them thoroughly with the cooking spray. Put in preheated oven and bake for at least 15 minutes, or until the bottom of the tofu is golden brown. Turn tofu and put back in oven until other side is browned. Keep turning and putting back in oven until each side is evenly browned. (Entire process probably takes no more than 30 minutes altogether, and may take less time depending on your oven and patience.)

While tofu is in oven, combine sauce ingredients and mix thoroughly.

Heat cast iron pan on medium and add a little olive oil. Once the oil is warm but not smoking excessively, throw in your red onion strips and let cook slowly without burning. Turn as few times as possible. When the onion seems softened and has started to caramelize, add you pepper squares and saute until the pepper is soft and a little charred, if possible. When veggies seem to have reached their maximum sweetness, remove from pan and reserve.

Put your browned tofu in the cast iron pan and gently pour your barbecue sauce over the tofu. Mix them in the sauce carefully,trying not to remove their coating or break the tofu. When tofu seems evenly coated, add your caramelized veggies back in the pan and combine carefully. You can heat them on low heat in the pan, or stick them in the oven at 325 for up to thirty minutes, depending on how dry you like your sauce. Remove and enjoy!

This tofu was awesome with cornbread, vegetarian gravy, and slow cooked southern greens. It’s a keeper! I’ll be making this recipe many times again, although I may fiddle with the sauce to make it a little less thick in the future. DELISH! DH enjoyed it a lot as well.