Slow-Cooked Tofu in Vegan Pineapple BBQ Sauce

More sharing options

Share on Twitter

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 3
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

View full nutritional breakdown of Slow-Cooked Tofu in Vegan Pineapple BBQ Sauce calories by ingredient

Introduction

Found this on fatfreevegan.com and made just a few modifications.... (and halved the recipe) YUMMMM ... it is amazing! Found this on fatfreevegan.com and made just a few modifications.... (and halved the recipe) YUMMMM ... it is amazing!

Number of Servings: 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

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