Tag Archives: BBQ

BBQ Tofu and Mashed Turnips

So it is October 3 and this is my first VeganMoFo post. Mild fail. In my defense however, this recipe made a lot of food for one person, as did last week’s Roasted Tofu Beet Burgers. So, yeah. Haven’t really been cooking up a storm, but certainly have been enjoying some good food.

I’ve posted on BBQ Tofu before, but I had no pictures then and I used a different recipe this time. So yeah. It’s kind of newish. I had some turnips lying around and my mother suggested I mash them, because apparently mashed turnips are good. One of my turnips mashed properly, the others did not. Thus, I had turnips and a mashed turnip. You can see then sitting next to each other in the picture. Defective but delicious. Also, I sauteed my asparagus in olive oil. I’ve found that cooking asparagus this way  allows me to stop it from cooking before it gets gross and mushy, which is great because I like my asparagus firm. Enjoy!

BBQ Tofu with Mashed Turnips and Asparagus


1 lb. firm tofu
1/2 bunch asparagus
3-5 turnips (washed and peeled)
1 recipe delicious BBQ sauce (I used my old standby)

Olive Oil
1 T. Thyme
1 T. Chili Powder
1 T. garlic powder

To begin, press the tofu. Preheat the oven to 400 F. Put the turnips in a small dish and bake for 45 minutes. Meanwhile, prepare the BBQ sauce and tofu. The tofu bakes at 350F, so make sure you adjust the oven before putting it in.

When tofu is pressed and ready, slice into rectangles. Lay in baking dish and brush with olive oil. I sprinkled thyme, garlic powder, and chili powder on at this point. Bake at 350 F for about 15 minutes. Remove from oven, flip, and cover with BBQ sauce. I preheated my BBQ sauce in the microwave for about 2 minutes to make sure it would fully cook and thicken while the tofu was baking. Bake an additional 30 minutes.

While tofu is baking, mash turnips. Sprinkle with salt and pepper for taste.

Wash and prepare asparagus by breaking off bottoms. Put 1 T. olive oil in a sauce pan. When tofu is almost done, turn heat up to medium (around 5). When asparagus begins to sizzle, reduce heat to medium-low (around 3). Once asparagus has turned bright green (about 5 minutes, maybe less) remove pan from heat immediately to prevent the asparagus from continuing to cook and getting mushy.

Prep time: 1 hr. 30 min., mostly inactive.


Vegan Ribz!


Last night some of our neighbors had a barbeque cookout and I decided that since no one else present was vegan, I would bring Lindy Loo/Susan V‘s Fat Free Vegan Ribz to grill along with the gratuitous pork/beef/burgers/etc. Since it was a neighbor’s grill and since the majority of the space on the grill consisted of raw meat, I decided to grill the ribs wrapped in foil. This resulted in a delightful consistency, soft and slightly chewy. Plus they steamed themselves full of barbequey goodness, so overall, win win. However, they did not get crispy like Lindy Loo and Susan V’s ribs did, so moral of the story: if you like your ribs crispy and have a clean grill available, you should grill them on their own.

I changed up the recipe a bit, mainly just by adding some different spices and oil, because I find seitan-y dishes taste better with a little olive oil added in. If you’re watching the scale, though, check out Susan V.’s version, which is basically fat free.

I also made the ribs earlier in the day and let them sit in the sauce for about 1-2 hours before we grilled them, which I think really helped their flavor.

Vegan Ribz
1 c. vital wheat gluten
2 t. paprika (I used Hungarian, but the Susan V. and Lindy Loo used Smoked Spanish)
2 T. nutritional yeast
1/2 t. cumin
1/2-1 t. thyme, ground between your fingers
1 t. garlic powder
1/8 t. chili powder
Some freshly ground black pepper
3/4 c. water
2 T. tahini (or other nut butter)
1 t. olive oil
1 t. Liquid Smoke
1 T. soy sauce
1 C. BBQ sauce of choice (my recipe, stolen from Lindy Loo, man she is a genius, is listed below)

Preheat oven to 350 F. Spray an 8×8 baking dish with canola oil (wipe with a paper towel so it is just lightly greased).

Mix all of the dry ingredients together in a large bowl to distribute spices.
Mix water and tahini in measuring cup, then add other wet ingredients.
Add the wet ingredients to the dry ingredients, and stir to mix well. It will form a spongy, dough-like consistency. Knead a bit to firm it up some.

Put the dough in the baking dish and spread/flatten to fit the entire pan.
Cut 7-8 strips, then cut those in half to form 14-16 strips. The dough will be hard to cut, and when they bake they will cook themselves together anyway, but at least they’ll be easy to separate later.

Bake for 25 min. While baking, make your BBQ (if making), and prepare the grill.

When done baking, recut the ribs and brush liberally with bbq sauce. Then wrap in foil (or don’t) and grill for about 10-15 minutes on each side on medium to low heat. If not covered in foil, grill until crisp on each side and be careful not to burn. Continue to brush with gratuitous BBQ sauce. When done, slap on some more sauce and serve. Delicious.

brushing the ribz with extra sauce!

brushing the ribz with extra sauce!

BBQ Sauce

1 c. apple cider vinegar
1/4 c. ketchup (or tomato paste + 1/2 t. garlic powder and 1/2 t. onion powder)
1 t. salt
2 T. molasses
1 t. white sugar
1 t. Cayenne pepper
1 t. ground black pepper
1 t. ground white pepper
1 t. crushed thyme
1 t. smoked chili powder (optional)

If just making sauce, mix ingredients together in a measuring cup until combined, then simmer until sauce reduces and thickens, about 20-30 minutes.



Test Day (barf)

While browsing various blogs and cookbooks last night, I decided to experiment with BBQ tofu. And yes, I think I may be the last vegan on the earth to finally purchase Veganomicon, but I was broke for so long, and then I was into the whole ‘find-all-my-recipes-via-blogging’ thing, and yadayadayadayada, I ended up buying it yesterday. It rules, btw. Anyway, I decided to make mashed potatoes and BBQ tofu for lunch today. The recipes/methods were inspired by Veganomincon‘s recipes, and my friends Ericka and Gillis. Plus the fact that I have to take my GRE in 4 hours, and I figured a good dose of protein would be best.

MASHED POTATOES (this is for 1 person; increase as necessary)

4 small Yukon Gold potatoes (washed and chopped into small 1-2 inch chunks)

2 T. Vegan Sour Cream (Tofutti)

1 T. Vegan Margarine

3 T. vegetable broth, or to taste

salt and pepper, to taste


Boil potatoes for 15-20 minutes, until soft. Put in bowl, and mash with other ingredients. To make them REALLY creamy, used a hand-held blender, or put in the food processor.


1 lb. Firm Tofu (pressed)

BBQ Sauce (Stubb’s is vegan/has no worchestire sauce)

Oil for marinade (I always use this wonderful garlic dressing to marinade tofu)


Preheat Oven to 350. Cut tofu into nine rectangle slabs (or less, if you misjudge the width)

Coat with oil/marinade, and bake for 15 minutes. Turn over, and bake for another 15 minutes. Coat with BBQ sauce, and bake 15 more minutes.

Prep Time: The whole thing takes about an hour. The key is to make the mashed potatoes WHILE baking the tofu, because they take about half the time.