Thursday, March 26, 2009

CEiMB: Tofu with Mango Barbecue Sauce

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.

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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

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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.

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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.

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  • 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
  1. 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.
  2. 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.

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7 comments:

Not Another Omnivore said...

That mocktail looks delicious!

NAOmni

Sara said...

Great variation on the recipe. I have to say, I am not a tofu eater, but it does look great...and healthy!

Jennifer said...

Wow, that Mango salsa for the tofu looks really good!

Jen (Running with Food) said...

A peach would be a great substitution! Good idea, girl!

Leslie said...

What a great idea to use tofu! I love tofu and this sauce would be great with it. I also think your mocktail sounds delicious!

Pamela said...

Sheesh! Everything looks so darned yummy! I think the tofu is a great sub and it looks wonderful. And thanks for the tip about using a peach in place of mango. I'm gonna try that one!

Aggie said...

Glad you enjoyed the sauce!! I love your romaine salad...yum!! That dressing sounds great!