I love what barbecue sauce does for tofu. This easy tofu recipe, with the flavorful sauce and plenty of onions, is excellent over brown rice or quinoa. Serve with a colorful salad or slaw and you’ve got an easy meal. Photos by Rachael Braun.
- 14- to 16-ounce extra-firm tofu
- 2 tbsp olive oil, or as needed
- 2 large onions, quartered and thinly sliced (yellow, red, or Vidalia,
or a combination)
- 1 cup Quick Vegan Barbecue Sauce or your favorite natural brand
- hot cooked brown rice or quinoa, optional
- thinly sliced scallions or finely chopped parsley for garnish
- Drain the tofu, then cut the block into 6 slices crosswise. Blot very well between paper towels or clean tea towels. Alternatively, press the entire block ahead of time in a tofu press, then cut into 6 slices crosswise. Either way, cut the slices into dice.
- Heat half of the oil in a large skillet. Add the tofu and cook over medium-high heat, stirring frequently, until golden on most sides. Remove to a bowl or plate.
- Heat the remaining oil in the skillet. Add the onions and sauté over medium heat until golden. If you’re not in a hurry, cook them over very low heat to caramelize slowly. In either case, add small amounts of water (or even wine) to keep the skillet moist and to prevent the onions from sticking.
- Once the onions are done to your liking, return the tofu to the skillet and add the barbecue sauce. Turn the heat up to medium-high. Cook for 6 to 8 minutes longer, or until the tofu begins to brown a bit.
- Serve on its own, or over rice. Garnish with thinly sliced scallion or chopped fresh parsley.