Not barbecued on a grill, just barbecue-flavored and easy to make in the oven! This is good over rice, with a side dish of cauliflower. To make 4 main-dish servings, you will need:
- 16 oz. firm tofu
- 12 oz. barbecue sauce (we do NOT recommend hickory flavor; for some reason, it tastes just horrible in this recipe)
- 1/2 onion
- 1/2 sweet bell pepper
- 1/2 cup pineapple juice or orange juice
- a little cooking oil
- small skillet
- 9″x12″ glass or ceramic baking pan (A metal pan will give a metallic taste to the food because of the acidity of the fruit juice.)
Preheat oven to 350F.
Slice onion and pepper into thin strips. Brown them lightly in oil in the skillet.
Meanwhile, drain tofu, wrap in a clean towel, and press it to remove excess water. Slice it 1/2 inch thick.
Pour a little barbecue sauce into bottom of baking pan.
Lay tofu in pan, making sure there is sauce under it. Top with onion, pepper, and more sauce. If you have more tofu than fits in the bottom of the pan, make a second layer. Pour remaining sauce on top.
Pour juice into empty barbecue sauce bottle. Put lid back on, shake it, and pour contents into baking pan. (If your bottle of sauce is more than 12 ounces, just pour the juice into the pan.)
Bake for about 15 minutes or until sauce is bubbly.