Tofu With Hot Chipotle BBQ Sauce Recipe (2024)

If you want tofu to take on the texture of meat you can cut extra firm into manageable or portion sized pieces. wrap each piece in plastic wrap and store all in a freezer bag and freeze. you can freeze for up to 6 months
When you are ready to use take out of the freezer and thaw. The tofu will appear spongy, gently squeeze water out and then use in your favorite recipe (including Tofu with hot chipotle Barbecue Sauce)
After freezing the tofu takes on the consistency of meat.

I slice my extra-firm tofu into thin slices. On a baking sheet, I smear with soy sauce, sprinkle granulated garlic, smoked paprika and cayenne and bake in my toaster oven (at 450) for @ 15 minutes. The slices are chewy, spicy and delish. And no added oil. I use them for sandwiches, snacks, in stir-fry and in salads.

Easy to throw together and delicious on grilled tofu. Used firm tofu and grilled it-brushed the sauce on just after the tofu came off the grill The adobo flavor really comes through and the sauce has a nice kick which can be tamed by adjusting the other ingredients slightly if you find it too hot. We liked it as written.

I think most people's problem with tofu is the texture. If you *press* and drain out as much of the liquid as possible, you get a much meatier texture, and it absorbs more flavor from the marinade or sauce. I've been making something similar to this for years, but use my own barbecue sauce, and bake it in the oven or toaster oven. http://flamingomusings.com/2014/08/baked-barbecued-tofu.html Hey, it might be raining!

good on tempeh

Added a chopped serrano chili to balance out the sweetness.

I didn't like this much at all. It is really simple to make, so that was nice, but I thought the ketchup flavor overwhelmed it. I ended up using 2 tablespoons of adobo sauce to balance it out, but I still thought it lacked complexity. Unless I'm in a giant time crunch, I won't make this again.

This was very bland. It mostly tasted of ketchup. You can just make your own barbeque sauce as you normally would or buy one from the store that will have more depth of flavor than this. I added double the amount of adobo sauce. I made a lot of spice additions to make it taste like something other than ketchup.

Good recipe and makes a great companion with potato and red cabbage salad. Yummy!

This was a very tasty sauce. I decided to marinate firm Tofu in the sauce for a few minutes, then sautéed the saucy tofu on high heat. I took it off the heat as soon as it was getting thicker and sticky. I served with a salad of lettuce and sliced cucumber, dressed with sesame oil mixed with rice vinegar.

Can I use coconut sugar instead of dark or light sugar?

Slice my extra-firm tofu into thin slices. On a baking sheet, smear with soy sauce, sprinkle granulated garlic, smoked paprika and cayenne and bake in my toaster oven (at 450) for @ 15 minutes. The slices are chewy, spicy and delish. And no added oil. Use them for sandwiches, snacks, in stir-fry and in salads. Used firm tofu and grilled it-brushed the sauce on just after the tofu came off the grill The adobo flavor really comes through and the sauce has a nice kick.

I'm assuming that the nutritional tally for this dish includes the tofu? (Although it is not included in the dish...) I'm assuming that a set amount of tofu should be included in this recipe, if so.

I used two packs of sucralose instead of the sugar and red hot sauce instead of the adobo. It was exceptional!

I slice my extra-firm tofu into thin slices. On a baking sheet, I smear with soy sauce, sprinkle granulated garlic, smoked paprika and cayenne and bake in my toaster oven (at 450) for @ 15 minutes. The slices are chewy, spicy and delish. And no added oil. I use them for sandwiches, snacks, in stir-fry and in salads.

I'm assuming that the nutritional information includes the tofu? Also, if you don't want to grill it, can you bake it?

I didn't like this much at all. It is really simple to make, so that was nice, but I thought the ketchup flavor overwhelmed it. I ended up using 2 tablespoons of adobo sauce to balance it out, but I still thought it lacked complexity. Unless I'm in a giant time crunch, I won't make this again.

If you want tofu to take on the texture of meat you can cut extra firm into manageable or portion sized pieces. wrap each piece in plastic wrap and store all in a freezer bag and freeze. you can freeze for up to 6 months
When you are ready to use take out of the freezer and thaw. The tofu will appear spongy, gently squeeze water out and then use in your favorite recipe (including Tofu with hot chipotle Barbecue Sauce)
After freezing the tofu takes on the consistency of meat.

This is delicious. Be sure to do research on how to grill tofu. It is not like grilling steak. I added the serrano chile. A great appetizer!

I think most people's problem with tofu is the texture. If you *press* and drain out as much of the liquid as possible, you get a much meatier texture, and it absorbs more flavor from the marinade or sauce. I've been making something similar to this for years, but use my own barbecue sauce, and bake it in the oven or toaster oven. http://flamingomusings.com/2014/08/baked-barbecued-tofu.html Hey, it might be raining!

Added a chopped serrano chili to balance out the sweetness.