Football season is here[!!!] and Mr. Love Chard and I had a BBQ sauce at the top of our creation list. This easy BBQ sauce is perfect to use for BBQ baked tofu or Sloppy Foes. The ginger + balsamic vinegar combo makes for a slightly tangy Korean-style BBQ.
One of our favorite ways to use this to make the BBQ baked tofu. Grab a package of firm or extra firm [we make sure it’s organic + non-GMO]. Drain, and slice into 8 or 9 slices. Carefully dunk each slice in to the BBQ sauce, lay on parchment paper on top of a cookie sheet. Bake on 400* degrees for 30 minutes, flip, and bake for another 30 minutes [longer if needed]. These are great to eat alone, as a side, or on a toasted piece of sprouted grain bread with romaine, tomato, vegetable broth sauteed mushrooms, avocado, and topped with mustard.
Another fave is Sloppy Foes [Joes]. Simply mix together cooked lentils and either cooked rice or farro with the barbecue sauce. Serve warm on a toasted sprouted whole grain sesame bun.
[Pictured] We enjoyed them with a side of slaw made of cabbage, pomegranate infused red wine vinegar, one finely cut fresh orange with the juices, sprinkled with a no-salt seasoning blend, and topped with black seedless grapes.
To make this BBQ sauce, simply combine all ingredients into a high powered blender or food processor and blend until smooth. Once blended, transfer to a stove top pan [with lid] and simmer on medium heat for about 15 minutes; stir occasionally. You’re done!
Store leftovers in an air tight container in the fridge for up to 7 days. This BBQ sauce also freezes and reheats well.
- 2 large vine ripe tomato or 4 roma tomatoes [about 2 cup chopped]
- ½ cup natural ketchup or tomato paste [no sugar or high fructose corn syrup added, low sodium or no-salt added]
- 4-5 pitted medjool dates
- 1 teaspoon apple cider vinegar
- 3 teaspoons balsamic vinegar
- 1 teaspoon coconut aminos [or ½ teaspoon liquid aminos]
- 1 tablespoon ground mustard powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon ground ginger
- ⅛ teaspoon black pepper
- pinch of white pepper
- pinch of cayenne pepper
- Combine ingredients into a high powered blender or food processor and blend until smooth.
- Transfer to a stove top pan.
- Place on lid and simmer on medium heat for about 15 minutes; stir occasionally.