It’s Christmas season, and almost the New Year, and all I’m craving is barbecue and green things. Maybe this is because of how much rich, heavy food I’ve eaten over the last month. Or maybe it’s just because I love veggies and barbecue sauce! Usually I slice my tofu thin, pan fry or bake it, and serve it with barbecue sauce for dipping. It’s my favorite way to eat tofu. So when I saw this BBQ Baked Tofu recipe from Kristy Turner’s But I Could Never Go Vegan! I knew it was meant to be. Kristy blogs at Keepin’ It Kind, sharing her beautiful recipes and lovely voice for the animals. I have read her blog regularly for the past three years.
I wasn’t able to locate this recipe online, so you’ll have to buy the book. It’s a very easy recipe, but the payoff is fantastic. I doubled the recipe and ate the leftovers four times. I served the BBQ Baked Tofu with some lightly steamed sweet green peas and fresh asparagus. Barbecue and green things. <3
This is an easy weeknight meal, taking minimal prep time. However, it does require an hour in the oven, so if you’re hangry you may want to choose something faster. It requires only four ingredients, all of which can be found in any well-stocked pantry. I highly recommend this recipe. The ease of pairing the leftovers with any number of sides throughout the rest of the week just couldn’t be beat.
Vegan Test Kitchen is a way to share my collection of vegan cookbooks with you, my wonderful readers! This way, you can “try before you buy” on many recipes from the best vegan chefs out there.