Peach Barbecue Tofu
RECIPE BELOW!! “omg… it tastes like chicken!!” It really does, though!! I‘ve attempted a couple of bbq sauces over the years, but this one WINS BIG TIME!! I’m so excited to share this with y’all!
This is the PERFECT recipe for your 4th of July round up!
🎶 “I get my peaches down in Georgia…” 🍑
🎶 “Movin’ to the country, gunna eat me a lot of peaches.” 🍑
🎶 “Blow up your TV. Throw away the paper. Move to the country. Build you a home. Plant a little garden. Eat a lot of peaches. Try an’ find Jesus on your own.” 🍑
When I was making this barbecue sauce, SO MANY SONGS came to my mind!! Peaches evoke a sense of humble country living in many aspects and mediums among southern culture, dialect to literature. (I mean Beiber’s peaches song not so much lol but you get the point). Lately, I’ve been all about that homestead life that John Prine sings about in “Spanish Pipedream.” I personally am really tapping into the beauty of a slower paced life, appreciating nature, living in the present, and enjoying the craft of doing things with your hands (like gardening and cooking).
Anyway. I’m always looking for ways to use ingredients that we find in Louisiana specifically and turn it into a delicious plant-based dish! So when I learned in an encyclopedia that in Ruston, LA there are many peach groves where you can find delish fresh peaches, I was all in! Now the peaches I used are from Kroger and are a white variety (whomp whomp), BUT the end result was still delicious! Shout-out to all my Ruston folks! And GO DOGS! *insert little hand bulldog — my sister-in-law went to Tech!
PLEASE don’t let the 1 hour simmer time stray you from trying this recipe. It takes 10 min to get everything measured and into the pot (including the peeling and blending of the peaches), and it’s pretty hands off otherwise. The end result is INCREDIBLE!!
Tofu… my best friend to the end. I will now forever bring tofu slabs to cookouts. Goodbye, impossible burgers. Tofu “chicken” is here to stay. 👏🏻 (realistically we’ll still do impossibles here and there, but yah, this tofu is a game changer).
Rate the recipe and let me know what you think! Watch the video for a very raw step by step how-to tutorial.
Happy eating! A plus tard…
Peach Barbecue Tofu
Ingredients
- 1.5 pounds of fresh peaches, peeled and pitted and puréed (~ 1 cup puréed)
- 1 1/2 cups apple cider vinegar
- 3/4 cups pure maple syrup
- 1/2 cup olive oil
- 1/4 cup black strap molasses
- 1/4 cup sugar (brown or white)
- 2 Tbsps dijon mustard
- juice of 1 lemon (~ 3 Tbsps)
- 1 Tbsp vegan Worcestershire sauce (Kroger or Lord Sandy's are vegan)
- 1 tsp cinnamon
- 1/2 tsp black pepper
- 1/4 tsp ginger
- 4 packs of extra firm tofu, drained and slightly pressed (about 5 min)
- Montreal Steak seasoning, to taste
Instructions
- Mix all ingredients in a small pot and heat over medium to a simmer. Reduce heat to low and simmer for about 1 hour, stirring occasionally (I used a whisk for stirring). Sauce should be the consistency of commercial BBQ sauce when done.
- Drain and press the tofu for a couple of minutes to release excess liquid.
- Cut the tofu in half horizontally (see video) so that you have 2 tofu steaks per block of tofu.
- Season each side generously with seasoning, pressing it into the tofu slightly, like you would season a regular steak.
- Grill for about 7 min minutes each side on medium/low heat. Cover with sauce and cook an additional 5 minutes on each side to help flavor sink in.
- Remove. Serve and enjoy!
Notes
~ You can cut the tofu into cubes and skewer them with veggies if you'd like!
~ Add this sauce to whatever you'd like -- it's perfect for the BBQ pit.