So if you read any barbecue sauce bottle’s label, it’s pretty horrifying if you’re trying to avoid processed sugar. They are full of high-fructose corn syrup… most have three or four different sugars in them.
While I do like to cook, making my own condiments wasn’t my highest priority. But, who doesn’t love a good barbecue sauce? This one is killer! It’s from a flyer from Nasoya Foods.
The Renovation: I used olive oil, apple cider vinegar, Bragg’s liquid aminos instead of soy sauce, and maple syrup instead of molasses. If you are vegan or need to be very strict about sugar, omit the Worcestershire sauce. It, like most store-bought condiments, has all the issues described above. But, it’s used in pretty small quantities here and has such unique flavor that I do use it in a few sauces.
Makes about 2 cups
1 small onion, minced
1 T. olive oil
2 T. apple cider vinegar
1 T. Worcestershire sauce (can omit)
2 T. maple syrup
5 T. Bragg’s liquid aminos or wheat-free tamari
1 C. tomato sauce (made from just tomatoes)
Saute the onion in the oil until golden. Add the remaining ingredients and simmer for 10 minutes. Puree in a blender until smooth.
To make barbecued tofu:
Spray a shallow baking pan, and spread a little sauce in it. Slice a block of extra firm tofu lengthwise into 1/2″ slices. Blot the slices with a clean towel. Lay the slices on the sauce and brush the tops with more. Let marinate for 30 minutes.
Preheat oven to 350°. Bake for 30-40 minutes until the sauce dries on the tofu. Serve with more sauce. Save extra sauce in clean jars or bottles for future use. This is also great on chicken, tempeh, and salmon.
For the sandwich pictured, I used Udi’s Gluten-free Whole Grain bread, Vegenaise, and spinach leaves.