2-1 lb blocks of extra firm tofu (***see suggestion below for prep***)
FOR THE SPICE RUB:
2 tbsp brown sugar
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp cayenne
1/2 tsp pepper
FOR THE TOFU COATING:
2 tbsp corn starch
2 tbsp olive oil
2 tbsp apple juice
2 tsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
FOR THE SAUCE:
1/2 cup vegan BBQ sauce of choice (most are vegan but check ingredients)
METHOD:
***I suggest you double freeze, double defrost & press the tofu but you do not have to do the double freezing if time is an issue, you can just press it. SEE BELOW FOR INSTRUCTIONS ON BOTH!***
Preheat the oven to 425°F.
In three small dishes: Make the spice rub in 1 & set it aside. Make the tofu coating in another & set it aside. Mix together the apple juice & olive oil in the last & set them aside.
Make sure the tofu is dried & pressed & cut it into cubes. Add it to a large mixing bowl. I like to use one with a lid. Add the oil & apple juice tossing/shaking/stirring to coat well, drain any excess liquid.
Next add the tofu coating mixture & toss well. Then add the spice rub & shake it up coating all of the cubes evenly.
Lay tofu on a parchment or silicone lined pan, bake at 425°F for 15 minutes, flip them over, return to the oven & bake for 15 minutes more.
Add the cubes back to a bowl & add the BBQ sauce. Mix well & enjoy!
***Freeze the tofu blocks (you can keep them in the package for this), then thaw them out, then freeze them again & then thaw them out again. To press tofu, remove from the package & wrap in an absorbent kitchen towel. Place something on each side that is flat & firm & apply something heavy on top to press it down for at least 15 minutes.
Vegan Yoga Momma 