Between the crispy, jagged edges; bold, smoky flavor; and sticky blanket of BBQ sauce, this recipe is going to make you see tofu in a whole new light!
Vegetarian and vegan Baked BBQ Tofu – Level 2
16oz extra firm tofu, drained, patted dry and torn into bit sized pieces
3 scallions, sliced into small pieces
1T olive oil
Olive oil spritzer to spray pan
1 t smoked paprika* This gives a light smoky undertone
¾ t regular paprika
½ t cumin (or more to taste)
¼-1/2 t chili powder (or more to taste)
1 t garlic powder
¼- ½ t Himalayan pink sea salt
¼ t ground pepper
1. Preheat oven to 425; spritz a jellyroll pan/ (rimmed baking sheet) with olive oil. Avoid using the spray cooking oil in the can from the store as they are often full of unnecessary ingredients. Meanwhile, combine all other dry spices. Slowly whisk in the 1 T of olive oil until well combined. Gently toss in tofu pieces until well covered. Arrange seasoned tofu in a single layer on the prepared baking sheet.
2. Roast for 30-35 minutes, stirring every 10 minutes until the tofu is crispy around the edges.
*Tearing the tofu as opposed to cutting it into slices makes the edges uneven. These edges get crispy when baking. Yum! I also like the lack of uniformity and tearing it just seems faster.
3. Serve sprinkled with chopped scallions or toss with ¼ c Betr Vegan BBQ sauce- make ahead.
Betr BBQ sauce:
2 cups organic tomato sauce
1/4 cup apple cider vinegar
1/4 cup real maple syrup
1/2 teaspoon sea salt
1-2 fresh garlic, minced
1/4 teaspoon onion powder
1/4 teaspoon black pepper
¼- ½ t chili powder—to taste
Whisk all of the ingredients over medium high heat in a saucepan; bring to a boil then reduce heat and simmer 15-20 minutes until thickened
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