Griddled BBQ Tofu

This recipe is very flavorful and makes a great addition or substitute for meat at a party or BBQ!

Adapted from Jenny Matthau

Yield: 4-6 | Time: 50 minutes

Ingredients

1 pound firm tofu

2 tablespoons avocado or non-gmo canola oil

Marinade

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon Tabasco sauce

2 tablespoons maple syrup

1 1/2 teaspoons stone-ground mustard

1 cup pureed tomatoes

1/4 cup water

1½ teaspoons apple cider vinegar

1 teaspoon ground cumin

1/2 teaspoon sea salt

Large pinch of chipotle chili powder

Preparation

Cut tofu in half horizontally (about 3/4 inch thick).

Arrange tofu on a cutting board lined with paper towels. Cover slabs with more paper towels and a cutting board large enough to cover surface of tofu. Transfer board with tofu to a sheet pan and place 1-2 pound weights on top. Press for 15 minutes, allowing excess liquid to run off into the sheet pan. Remove weights; blot tofu with dry paper towels to absorb excess moisture. Continue to replace paper towels with dry ones to absorb extra moisture from tofu while prepping marinade.

Slice tofu into finger-sized pieces, about 1-inch wide.

Heat a griddle (brushed lightly with avocado oil) over medium-high flame until very hot. Place tofu on griddle and grill each side for 2-3 minutes or until grill marks appear.

In a medium skillet, combine all marinade ingredients. Place tofu in marinade and simmer gently for 25-30 minutes or place skillet in a 350 degree oven for 20 minutes

Remove tofu from skillet with slotted spoon. Reduce sauce to desired consistency on the stovetop over medium heat and combine with tofu before serving.