vegan BBQ

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Easiest Baked BBQ Tofu

Published May 21, 2011 by Vegan Derby Cat Party

You can’t get easier than this 3 ingredient tofu recipe. Especially since the BBQ sauce comes from a bottle. Make sure you pick something quality, as there are a lot of junky, non-vegan, and non-delicious ones available on the market. I like to jazz mine up with a little hot sauce, agave and mustard, but that part’s totally optional depending on the sauce you use. DO make sure you press the tofu first, though. It doesn’t have to be a 30-60 minute press. Check out my directions at the bottom for quick pressing tofu cubes!

Easiest Baked BBQ Tofu

canola oil
1 package of extra firm tofu, cut into cubes and pressed (about 1-1.5″ cubes, no smaller)

Your favorite BBQ sauce, about 1/2 cup
agave syrup, optional
hot sauce, optional
dijon mustard, optional


1.  Preheat oven to 450*F. Spray or grease a cookie sheet with canola oil.

2. Arrange tofu cubes on cookie sheet. Bake for 30 minutes. Leave oven on! **

3. Meanwhile in a medium bowl, whisk BBQ sauce with additional ingredients to taste, if using, and set aside. After tofu bakes for 15 minutes, brush with BBQ sauce and place back in oven for additional 10-15 minutes. Reserve sauce.

4. Remove the tofu from oven and let it cool slightly. Drop tofu pieces into bowl with sauce and coat evenly.

You can serve this with rice and veggies, or mashed potatoes, fries, whatever you like!

**You could make this even easier by skipping the basting in step 3, baking the tofu for 25-30 minutes, and then doing step 4. Up to you.

How to quick press tofu cubes:

1. Remove tofu from package and gently squeeze between your palms over the sink. Place tofu on cutting board.

2. Cut into desired size cubes. I usually make 4 cuts along the length, 3 cuts along the width, and then cut the height in half.

3. Grab a couple of paper towels and wrap around 3-4 cubes at a time. Gently squeeze out over the sink. Don’t squeeze so hard that you crumble your tofu, but just enough to get some of the water out. Continue with remaining cubes.

Appetite for Reduction’s Tamarind BBQ Tempeh and Sweet Potato w/ Coleslaw

Published February 11, 2011 by Vegan Derby Cat Party

This is my first recipe tested from Isa’s new book, Appetite for Reduction. (Author of Vegan with a Vengeance, and co-author of Veganomicon and Vegan Cupcakes & Cookie books with a new one on pies coming soon!) Apparently she indulged a little too much in making & testing those books on vegan sweets, and came up with this! It’s not a diet book, just a really nice collection of tasty sounding, low-fat recipes. If the rest of the book is as good as this recipe was, this will be my new go to book for sure. (I’m writing this as I take delicious bites of my leftovers/lunch, hah.) Now I don’t re-post recipes from cookbooks, but other people do, so you can google this one to find it if you are curious about the book.

This recipe called for 12 oz of tempeh, which really worked out because this is precisely what I had left! That’s a package and a half of tempeh.

It also called for 1.5 lbs of sweet potato. I had about that much in yams, so I substituted them in.

I will probably use 2 packages of tempeh next time, and slightly less sweet potato.

I ended up with about 1.5 cups of marinade.

The sauce thickened up nicely as it cooked to glaze the pieces.

I served it with red quinoa and a quick and very simple coleslaw. Recipe Below!


1 head of cabbage, shredded (If you don’t know how, google, it’s REALLY easy to do and just takes a minute, or you can buy a bag pre-shredded.)
red wine vinegar (or another type of your choosing)
agave syrup
salt & pepper

Directions: In a bowl add cabbage and drizzle lightly with red wine vinegar. I didn’t give any measurements because cabbages come in all different sizes. Don’t overdress it; it will get soggy. If you put too much, drain it out. Agave, salt & pepper to personal taste. Start with just a little of each. You can always add more. It’s so nice and fresh lightly dressed, and a nice contrast to the BBQ.

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