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Tangy BBQ Sauce | Love Chard

Tangy BBQ Sauce

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2015-08-26 14.45.43

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.

5.0 from 1 reviews
Tangy BBQ Sauce
Prep time: 
Cook time: 
Total time: 
  • 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
  1. Combine ingredients into a high powered blender or food processor and blend until smooth.
  2. Transfer to a stove top pan.
  3. Place on lid and simmer on medium heat for about 15 minutes; stir occasionally.



  • zenobia

    Terrific! This is just what I’ve been searching for! Thank you sooooooo much!! Now how about a siracha style sauce with no sugar? I can’t believe how much sugar siracha has in it ugh! Thanks,just found you guys via Facebook.loving everything

    • Mrs. Love Chard

      Yay! Welcome to the Love Chard Community 🙂 So glad you like the BBQ sauce; we love it, too! We also had it as BBQ’d baked tofu [we used firm tofu]… I didn’t even have time to make a sandwich because I ate it too fast! #noshame – Directions: simply slice, marinade, lay on a cookie sheet with 2 layers of parchment paper, and bake on 350* degrees for 20 minutes on each side.
      PS – an easy Sriracha sauce is coming up next on Mr. Love Chard’s list! Stay tuned…

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