We loved the mango bbq sauce as a marinade and glaze for our baked tofu! We served this with a romaine spear and heated whole wheat naan.
This week our host was the adventurous Aggie from Aggie’s Kitchen – be sure to check out the awesome recipes on her blog.
I had some leftover tofu from earlier this week and l decided to use with the mango barbecue sauce (if you’d prefer chicken check out Ellie’s original recipe linked below). This is a great sauce with a nice kick and I bet it would be great using a peach in place of the mango as well.
- 2 tablespoons olive oil
- 1 onion, diced (about 1 cup)
- 1 red pepper, diced (about 1 cup)
- 3 cloves garlic, coarsely chopped
- 1 teaspoon salt
- Freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1/3 cup red wine vinegar
- 3 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lime juice
- 1/4 cup low-sodium tomato sauce
- 1 mango, diced (about 1 1/2 cups)
- 1 tsp red chili paste
- Perfect Baked Tofu method
Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a mini food processor or blender and add the mango and jalapeno or red chili paste. Blend until smooth.
Put 1 cup of the barbeque sauce into a sealable plastic bag with the pressed tofu and marinate for 1 hour.
Proceed with the Perfect Baked Tofu method. Spoon about 1/2 cup of barbeque sauce over the tofu and serve.
Recipe adapted from Ellie Krieger
Romaine Hearts with Goat Cheese Dressing
This is a great, simple dressing to whip up! I skipped the bacon and used diced pimentos as a garnish instead.
- 2 slices bacon, thinly sliced crosswise
- 3 ounces fresh goat cheese, room temperature
- 1/4 cup milk
- 1 tablespoon white-wine vinegar
- Coarse salt and ground pepper
- 2 hearts romaine lettuce, halved lengthwise
- In a skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate.
- In a bowl, whisk together cheese, milk, and vinegar; season with salt and pepper. Drizzle romaine with dressing, and top with bacon.
I made a mocktail to go along with my dinner – squeeze of 1/4 of lime, 1 part POM cherry juice, 1 part mango orange juice, 3-4 parts diet tonic water.