“You can’t put tofu in a waffle iron.” Well why the heck not? Use that shit to its full potential and afterwards you can lay these perfectly charred bad boys on a bed of greens for a lazy ass salad that still tastes good.
BBQ Waffle Iron Tofu
- 7 – 8 ounces extra firm tofu (half a package)
- 3 tablespoons ketchup or tomato sauce
- 1 teaspoon barbecue seasoning
- 1/2 teaspoon soy sauce or gluten-free tamari
- 1/4 teaspoon spicy brown mustard or other prepared mustard
Drain the tofu and cut it into 3-4 equally thick pieces lengthwise. Place it on paper towels or a clean tea towel, cover it with the same, and press gently with your hands to remove some of the water.
On a shallow plate, mix the ketchup or tomato sauce with the barbecue rub, soy sauce, and mustard. Combine well and add stevia or other sweetener a tiny pinch at a time until you like the sweetness. Drag each piece of tofu through the sauce until it’s coated on all sides.
Preheat your waffle iron on its highest setting. Once it is hot, place the tofu on the iron, distributing it equally. (Save the extra sauce to serve with the tofu.) Gently close the waffle iron and set a timer for 4-5 minutes.
Keep the waffle iron closed for at least 4 minutes (unless you smell something burning–waffle irons vary, and you may need to make this recipe once before you know how quickly yours cooks.) Slowly lift the lid to check on the progress of the tofu. If it is not uniformly browned or still seems wet, gently close the lid and give it more time. Check it in 1-2 minutes intervals until it is firm and done. (Some pieces may cook more quickly than others, so remove them as they get done.)
Brush with extra barbecue sauce and serve alone or on sandwiches.
Original recipe by Fat Free Vegan Kitchen