Slow-Cooked Tofu in Vegan Pineapple BBQ Sauce

Name: Slow-Cooked Tofu in Vegan Pineapple BBQ Sauce Recipe
Yield: 3
Ingredients: 14 oz. super firm Nasoya cubed tofu; 1 med onion chopped; 4 cloves garlic minced; 1.4 cup pitted dates; .75 cup crushed pineapple in own juice; 1/6 cup water; 1 fresh red hot chile pepper; 1 inch ginger root - peeled and minced; 2 T catsup; 1 T tamari; 1/2 T lime jice; 1/2 T cider vinegar; Black pepper and Salt to taste

Number of Servings: 3

Ingredients

14 oz. super firm Nasoya cubed tofu1 med onion, chopped4 cloves garlic, minced1.4 cup pitted dates.75 cup crushed pineapple in own juice1/6 cup water1 fresh red hot chile pepper1 inch ginger root - peeled and minced2 T catsup1 T tamari1/2 T lime jice1/2 T cider vinegarBlack pepper and Salt to taste

Directions

Saute onions in a non-stick pan until brown. Add garlic and cook for another minute. Scrape into blender and add all the other ingredients - EXCEPT tofu and salt. Blend on high until sauce is a uniform consistency. Place tofu into slow cooker, and pour the sauce over it. Stir gently to cover all sides of tofu. Cover and cook on low for 8 hours.

Can also be cooked in oven - using oiled casserole dish. Cover and bake at 350 for half hour, then uncovered for another half hour.

Serving Size:�Serves 3

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 191.1
Total Fat: 5.1 g
Cholesterol: 0.0 mg
Sodium: 475.4 mg
Total Carbs: 23.0 g
Dietary Fiber: 3.4 g
Protein: 11.8 g

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Member Reviews

CD12692322
terrific.....I add a can of bamboo shoots.....oned of my favorite tofu recipes.....enjoy! - 2/15/16