BBQ Baked Tofu or Tempeh

This delicious meal has quite the kick to it for the tofu or tempeh lover. The recipe, from the most awesome vegan cookbook ever, is simple to make and will fulfill those with a love for BBQ sauce a and need for meaty flavorful tasting vegan foods. I experimented by making this recipe with tofu as the recipe calls for, but also tried it with tempeh. We personally found that the texture of the tempeh worked better with the flavor, but both were equally tasty and satisfying. If you are staying away from soy, try other tempeh varieties such as black bean or black eyed pea.

Ingredients:

olive or coconut oil spray

one 14-oz block of extra firm tofu, pressed for at least one hour
(drain tofu block, wrap in a towel, and leave on a plate with something heavy on top to drain all the moisture out of it)
OR
14-16 oz of tempeh

½ cup, and 2 extra tablespoons of BBQ sauce

2 tablespoons of balsamic vinegar

2 tablespoons of liquid aminos, tamarin, or soy sauce


Directions:

Press tofu ahead of time if using. Once ready, preheat oven to 375 degrees. Spray an 8x8 inch or comparable baking dish with cooking spray. Combine ½ cup of BBQ sauce, the balsamic vinegar and the liquid aminos, mix well, and add into the dish.

If using tofu, cut the block in half, and then each of those halves in half lengthwise (so they are half the thickness but you wind up with 4 of the same size rectangles). Leave in 4 pieces, or cut each in half diagonally to get 8 triangles.

If using tempeh, cut block into strips or squares.

Add your tofu or tempeh pieces to the casserole dish, coating each side heavily in the marinade. Bake for 30 minutes, flipping each piece over halfway through to ensure even cooking.

After cooked for 30 minutes, flip pieces over again and coat the tops with the 2 remaining tablespoons of BBQ sauce. Bake for 5 minutes.

Remove from oven, and serve immediately with a tasty side of veggies such as a baked potato or roasted brussel sprouts, shown below. Enjoy!