Tuesday, January 24, 2012

South Carolina Barbecue Tofu Sandwich: A Recipe from Spork Foods!


My cravings tend to sway more towards green juice than barbecue sauce, but let me tell you: I am all about the finger-lickin' good right now. That's because I've found a sauce recipe that is worth its salt. This craveable South Carolina-style sauce recipe comes from the Spork-Fed cookbook. We made the oh-so-soulful sandwich last week and then we added leftover sauce to mini tofu tacos over the weekend. Well, I will be making a bigger batch of sauce next time around, because it went FAST.



Lucky day. The Spork Foods sisters were kind enough to give me permission to share the recipe with you.


I highly recommend the book (other fave recipes of mine include the quinoa fennel white bean salad and the glazed tempeh) but if you need more convincing? Give this a whirl...


South Carolina Barbecue Tofu Sandwich

Barbecue Sauce Ingredients:


1 tbsp neutral tasting high-heat oil, plus 2 tablespoons
1/2 medium onion, finely chopped
2 cloves fresh garlic
1 1/2 small cans (about 3/4 cup) tomato paste
1/2 cup unfiltered apple cider vinegar
1/2 cup evaporated brown sugar
1/4 cup brown rice syrup
1/4 cup maple syrup
2 tbsp vegan Worcestershire sauce
1 tsp sea salt, plus dash
1/2 tsp finely ground black pepper, plus dash
1/2 tsp ground allspice
1/4 tsp celery seed
1 tbsp dry mustard powder
1/4 tsp cayenne pepper, plus to taste
1/2 cup water


1 14 oz block extra-firm tofu
4-6 whole grain burger buns or dinner rolls

To make barbecue sauce, put a large (6-quart) pot over medium heat and add 1 tbsp oil, onion and garlic, and cook until soft, about 3 minutes.

Add tomato paste, vinegar, brown sugar, brown rice syrup, maple syrup, Worcestershire sauce, sea salt, black pepper, allspice, celery seed, mustard powder and cayenne. Add water. Cook for 5-10 minutes over medium heat, stirring occasionally. The longer the sauce is cooked, the better the flavor.

Preheat a large saute pan or grill pan and add remaining oil. Cut tofu into 1/4-inch slices. Place tofu in pan and sprinkle with a dash of sea salt and black pepper. Cook for about 4 minutes on first side until well browned. Flip and coat tofu with barbecue sauce. Cook for additional 5-7 minutes, flipping tofu over gently, until it looks well coated and is heated through.

Serve warm on a toasted whole grain bun or roll with all of the fixin's!

(Posted with permission from Spork Foods)

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods, online vegan cooking classes at www.sporkonline.com, one-on-one in-home healthy pantry makeovers, and recipe development/trainings for chefs, food companies and colleges. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.

2 comments:

Grace @FoodFitnessFreshAir said...

That looks sooo good! Bookmarking this recipe.

David G said...

Just an FYI: Although it's polite (and with some ethical value) to ask for permission, recipes are almost never protected under copyright claims.

Looks tasty.