Delicious summer time Vegan BBQ Ribs recipe to take to the neighbors cookout so the Nutritarian folks have something healthy to eat! This meal fully qualifies as Nutritarian, Vegan SOS Free (No animal products, salt, sugar, or oil), Vegetarian, gluten free.
Ingredients
2 Boxes Firm Tofu
BBQ Sauce
1 large apple
1/3 cup dates
1 large onion
4 Tbsp balsamic vinegar
1 tsp Braggs Liquid Amino Acids
1 tsp no salt BBQ seasoning ( I used Frontier )
1 tsp paprika
1 tsp garlic powder
1 jar or small can tomato paste
1 cup water
Cucumber Onion Salad
2 cucumbers, sliced
1 red onion, sliced
1/2 cup apple cider vinegar
1 tsp Braggs Liquid Amino Acids
2 Tbsp balsamic vinegar
3 dates
Instructions
- Preheat oven to 350°
- Drain and slice tofu into rectangular pieces
- Layer tofu into a baking dish
- Blend BBQÂ sauce ingredients in a blender
- Brush sauce onto tofu and bake for 20 minutes
- Add cucumbers and onions to a bowl
- Blend vinegars, Braggs, and dates in a blender
- Pour over cucumber and onion mixture.
- Bring tofu out of oven and flip pieces
- Brush remaining sauce over tofu and bake for another 20 min.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow
4 comments
Where did you find the BBQ seasoning? I could not find it.
Thanks!
I used to get it from Frontier, but when I just looked for it online, I couldn’t find it. Maybe it was discontinued.
But, you can use any powdered BBQ seasoning.
I’m sitting here writing this comment while eating a vegan kale salad (your recipe and my favorite meal).
I made these bbq ribs for me and my 17 month old grandson. We both love them! My 82 year old mother loved them too. Easy excellent recipe.
I couldn’t find the bbq seasoning so I made my own: chipotle chili powder, smoked paprika, onion and garlic powder, a little ginger, etc. it turned out great.
Thanks again for another item for my weekly meals!
Oh! The cucumber onion salad is fabulous too. My father in ke had me try a cucumber salad he brought to the beach house during our vacation last week. His salad was full of oil of course because it came from a New Jersey deli. I made yours and added fresh dill (just to replicate his). It was so delicious!