INGREDIENTS
1 block of extra firm tofu
¼ cup of Bragg liquid aminos
¼ cup of apple cider vinegar
3 tablespoons of maple syrup
2 tablespoons of olive oil
1 teaspoon of garlic powder
1 teaspoon of onion powder
½ teaspoon of smoked paprika
¼ teaspoon of black pepper
½ cup of barbecue sauce
Home Made BBQ Sauce
Tomato sauce: A 15-ounce can of plain tomato sauce.
Brown sugar: (Did you know brown sugar gets its brown color from molasses? It has more flavor) and richness than granulated sugar.
Apple cider vinegar: Adds a depth of acidity and brightness.
Tomato paste: Helps thicken the sauce.
Vegan Worcestershire sauce: Many Worcestershire sauces contain anchovies, but the Kroger brand and Annie's do not.
You can also make Yellow mustard: Adds more flavor. Can also use a little ground mustard seed. Smoked paprika: Essential for a smoky flavor!
Garlic powder, onion powder, pepper, and salt
See Instructional Video
DIRECTIONS
Press the tofu: First, press it for about 30 minutes to get some liquid out. This will make room for the marinade and improve the texture of the tofu!
Slice the tofu: Into slices about ¼-inch to ½-inch thick. Place the tofu slices into a container. Make the marinade: Whisk together the soy sauce, ACV, brown sugar, olive oil, garlic powder, onion powder, smoked paprika, and black pepper.
Let it marinate: Pour the marinade over the tofu. Place in the fridge and let it do it's thing for about 30 minutes (longer is okay - you can even let it marinate overnight but keep in mind the more marinade it soaks up, the longer it may take to cook due to higher moisture content.)
Bake it: Place the marinated tofu on a baking sheet that has been lined with parchment paper. Brush a thin layer of barbecue sauce on each side of each slice. Bake at 425°F for 30 minutes total or until the edges are crispy, flipping and brushing the tofu with more barbecue sauce halfway through.