I have to share this one – it’s a winner! Traci gave me this recipe; it’s from The Get Healthy, Go Vegan Cookbook. I grilled this on our George Foreman grill, but it could also be baked. I served this over brown rice with broccoli. Delish mixed together!It was even better reheated!
INGREDIENTS
BBQ Sauce
- 1 8-oz can tomato paste
- 1/2 c agave nectar
- 1 t liquid smoke
- 1/2 t ground cinnamon
- 1/2 t allspice
- 2 garlic cloves, minced
- Pinch, cayenne pepper
Kabobs
- 1 lbs. extra firm tofu
- Wooden skewers, soaked 1 hour in warm water
- Cooking spray
- Combine all bbq sauce ingredients in a small saucepan. Bring to boil over medium heat. Lower heat to simmer and cook for five minutes, stirring regularly. Set aside.
- Cut tofu into equal-size slabs, about 3/4 in thick. Using two skewers per tofu piece, skewer tofu, separating skewers about 1/2 inch from each other.
- Coat grill rack with cooking spray. Preheat gas grill to medium-high heat. When grill ready, add tofu and grill for one minute. Brush some of sauce on top, cook for one more minute. Turn tofu and brush with more sauce. Cook additional two minutes until tofu is browned.