Friday, February 05, 2010
I made my own sauce, but I see no reason you couldn't use bottled.
You Will Need:
1 block tofu, pressed dry of liquid (I used firm, extra firm would have been better)
For the sauce:
1 6 ounce tin of tomato paste
1/4 cup red wine vinegar
1/4 cup cider vinegar
3 tablespoons dried minced onion
2 teaspoons dried minced garlic
1 bay leaf
A generous grinding of black pepper
2 tablespoons Worcestershire sauce
1/2 cup olive oil
2 tablespoons blackstrap molasses
1 tablespoon granulated sugar
Pinch of ground cloves
1 teaspoon dried mustard
2 tablespoons sweet paprika
1 tablespoon mild chili powder
1/2 teaspoon dried thyme
Place all in a saucepan and bring to a boil. Reduce heat to a very slow simmer, and cook 1 hour, covered.
Preheat oven to 350 degrees F.
Place some sauce in the bottom of a square baking dish. Arrange the tofu slices (I cut mine in 4 slices) atop the sauce and cover with remaining sauce. Bake 30 minutes. Turn slices and coat with sauce from p[an. Bake another thirty minutes, basting as needed. Tofu is done when most of the liquid and oil has been absorbed and sauce appears "baked on."