I found a recipe for Moroccan Barbeque Sauce in my Bauman College Natural Chef cookbook, and decided to adapt it a bit and make it into a baked tofu dish… since I am very fond of baked tofu dishes! I took notes when I was cooking this time, so the adaptation looks more or less like this:
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 5 garlic cloves, finely chopped
- 2 tablespoons agave nectar
- 1/2 cup orange juice
- 1 small lime, juiced
- 2 tablespoons vegan worcestershire sauce
- 1 teaspoon molasses
- 1 small cinnamon stick
- 3 teaspoons paprika
- 3 teaspoons ground cumin
- 3 teaspoons chile powder
- 14 oz canned whole peeled tomatoes
- sea salt and black pepper, to taste
- 40 oz sprouted extra firm tofu, cut into cubes
- 1 yellow bell pepper, deseeded and coarsely chopped
- 1 green bell pepper, deseeded and coarsely chopped
- 4 tablespoons canola oil
To make the sauce, heat up the olive oil in a medium sauce pan on medium heat. Add the onion, celery, and carrot, sauté until the onion begins to caramelize. Add in the garlic, cook for a minute. Add in the agave nectar, and cook until it starts to bubble and caramelize. Deglaze the pan with the orange juice and lime juice. Add the vegan worcestershire sauce, molasses, paprika, cumin, chile powder, cinnamon stick, and tomatoes. Simmer for about a half an hour, and then puree in your food processor or blender. You can remove the cinnamon stick before pureeing if you would like, but my food processor is a champ and didn’t mind it much.
Preheat your oven to 375 degrees fahrenheit. Grease a cooking sheet with 1 tablespoon canola oil. Put your tofu in a bowl and season with sea salt, black pepper, and 2 tablespoons of canola oil. Now pour the amazing Moroccan Barbeque Sauce over the tofu and mix well. Let it marinate for a bit, a whole half hour if you are patient. If not, no big deal, it will still taste great! Spread the tofu evenly on top of the cooking sheet and bake for about 40-50 minutes, turning halfway through. I usually crank up the heat to about 450 degrees fahrenheit for the last 5 minutes or so, to get some browning action going on.
While the tofu is baking, heat up a pan with 1 tablespoon of canola oil on medium heat. Toss in the green and yellow bell peppers, season to taste with sea salt and black pepper, and sauté for a few minutes. Remove from heat.
Does it smell like Morocco in your house? Good! Remove the tofu and mix in the sauteed bell peppers. Enjoy!