BBQ Tofu Tacos

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I made this recipe for my wife as a substitute for the Pork Belly Tacos I’ll be posting shortly. Although I was sucking down braised pork belly, these were pretty damn delicious too. It’s straight up food truck style too. I started with a BBQ sauce I adapted from my fathers recipe and added some Oskar Blues Old Chub beer. It’s a fantastic mix of sweet, spicy and savory and works well on…just about everything.

Outside of preparing the BBQ sauce this meal takes no time to prepare, if of course you dont count the 45 minutes it was in the oven. Oven you say? this means you can easily fit in a couple of drinks and have time to whip up some fresh salsa. The drinks will do double duty to make the meal taste better should you burn it.

In this version I also used an off-the-shelf coleslaw mix that’s readily available at most grocers. Mine came without any sauce to it, just cabbage and carrots so it makes a perfect base to season with a little rice wine vinegar and some spicy peppers should your taste buds be looking for a little bit more heat.

The Souse (spelled incorrectly on purpose)

Ingredients

2 tablespoons butter
1/4 cup finely chopped onion
1 cup water
1 cup ketchup
2 tablespoons red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 1/2 tablespoons brown sugar
1 teaspoon mustard powder
¼ cup canned chipotle peppers
1 cup Old Chub or similar beer
Directions
-In a 2-quart pot, heat butter and sauté onions until they’re soft. Add the remaining ingredients except for the beer and simmer 20 minutes. Puree with an immersion blender or transfer to a blender and return to pot. Add the beer and simmer until the sauce begins to thicken. Adjust seasoning as needed and use however you want.
Pressing tofu. This is absolutely necessary if you want the tofu to retain any seasoning. It only takes about an hour so it needs to be done ahead of time and even a day ahead should you want to marinate it. Since tofu is a block of soy soaked in water it will repel marinades and sauces. Fold a paper towel and place it in the center of a deep dish, place tofu on top of the towel and set something weighted on top of the tofu, sauce pans work great. Let it sit for about an hour and pour off the water. You will see immediately the tofu block is drier and lighter. NOW you’re ready to cook up some amazing tofu. It’ll spatter a lot less if you fry it too.
To cook the tofu (in the oven) preheat your oven to 375* and line a cookie sheet or similar in aluminum foil. Spoon out a base layer of sauce and lay the slices of tofu on top. Then spoon more bbq sauce over top of the tofu. Put it in the oven for 45 minutes to an hour depending on how much you’re doing. These times are for one standard block of tofu sliced into pieces about 1/4″ thick.
In a very lightly oiled pan, cook the tortilla’s just to brown them slightly on each side. Add tofu and some slaw. Roll up and enjoy!
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2 Responses to “BBQ Tofu Tacos”

  1. trialsinfood Says:

    looks delicious!

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