The weather has been a bit wonky here. Feels like summer one day and chilly the next. This is a perfect cozy meal. I wrote about this recipe a long time ago, but my very amateur photography skills didn’t display it in the best light. This is a post worth repeating.
The household (read: the husband) doesn’t eat red meat, but I don’t miss it with this recipe. The bbq sauce is worthy for vegans and meat eaters alike. Even if you’re not a big tofu fan, it’s worth making the sauce. This is a great vegan recipe to have in your repertoire.
Pomegranate molasses are called for in this recipe. You can find it in Middle Eastern grocery stores, but I’ve also found the ingredient quite easily in gourmet shops.
Pomegranate BBQ Tofu (from Vegan with a Vengeance)
1 pound tofu
2 tablespoons olive oil
1 tablespoon tamari
1 tablespoon olive oil
1 cup minced shallots
2 cloves garlic, minced
1/2 teaspoon five-spice powder
2 cups vegetable broth
6 ounces tomato paste
2 tablespoons creamy peanut butter
2 tablespoons pomegranate molasses
2 tablespoons Tamari or soy sauce
1/4 cup maple syrup
1 teaspoon hot sauce
1. Marinate the tofu in 2 tablespoons olive oil and 1 tablespoon tamari. Bake on a baking sheet for 15 minutes in the oven then flip the slices and bake for 15 minutes longer.
2. Meanwhile, make the sauce. In a saucepan over medium heat sauté the shallots and the garlic for about 5 minutes, add the 5 spice and sauté 1 minute more. Add the rest of the ingredients in order of the recipe. Bring to a boil, lower the heat and let simmer for 20 minutes. Stir frequently.
3. When the tofu is done, smother with the sauce and bake for 15 minutes longer. Garnish with pomegranate seeds.