Vegan
Barbecued Waffle Iron Tofu
http://feedproxy.google.com/~r/FatfreeVeganBlog/~3/5Wc9No2wqdY/barbecued-waffle-iron-tofu.html

Tofu is coated in sugar-free barbecue sauce and then quick-cooked on a waffle iron for the chewiest, most flavorful tofu in under 10 minutes.
Welcome to tofu of the month! Just kidding, mostly, but since my second-to-last post was Air Fried Tofu Italian Style, you may start to think that I eat nothing but tofu.
The truth is, I saw people posting in a Weight Watchers Facebook group about cooking tofu in their waffle irons, and I just had to give it a try. The idea has been out there for a while, but it’s really caught on among vegan Weight Watchers because under the new Freestyle program, tofu is zero points (as long as you don’t add oil or sugar or flour to it.)
I honestly didn’t think anything would supplant my love for air-fried tofu, but this Ridiculously Easy waffle iron tofu is definitely giving it a run for its money. Here’s why:
When you cook tofu in a waffle iron, the hot weight of the iron presses out the water in the tofu, creating pockets of super-thin, super-chewy tofu. It has a dense texture that I really haven’t found with other cooking techniques. It’s hard to describe, so forgive me if I keep repeating “chewy,” “dense,” and “firm.”
The one caveat I can think of is if you start with tofu that is too thin or cook it too long. You might then have tofu I would describe as “tough.” But as long as you shoot for slices of tofu that are about 1/2-inch thick, I don’t think you’ll have that problem.
Much of the waffle iron tofu I’ve seen on the internet looks rather plain, as though people were planning to eat it like waffles or as a low-carb substitute for bread. I wasn’t interested in either of those options. I wanted barbecued waffle iron tofu for sandwiches, but I also wanted to avoid the sugar in traditional barbecue sauce, so I wound up making my own from a bottle of unsweetened ketchup I’m trying to use up.
I’m struggling to use this ketchup up not because I like it but because I don’t. It turns out that I really don’t like ketchup unless its sweetened, and I was very sad when I put this stuff on a burger. Ick. Turns out I’d rather have no ketchup that unsweetened.
But because I bought it and because it’s basically tomato sauce, I’ve been trying to use it up. Recently, I received a box of seasonings from Penzeys (not because I’m a blogger–they sent one free to anyone who requested and paid shipping) and it included their Galena Street Rib and Chicken Rub. One of their hints for using it was to mix it into tomato sauce to make a barbecue sauce, and that’s basically what I did. This trick should work with any meat rub (just check the ingredients to make sure it’s vegan.)
I’ve made this twice now, and I’m amazed at how easy it is to make tofu that tastes like it’s been pressed and marinated for hours. I do give it a short press with my hands between paper towels before coating with sauce, but it marinates only for the few minutes it takes to heat up my George Forman grill with waffle iron plates installed.
Best of all, you can use any sauce you want. Right after I made the batch you see pictured here, my daughter decided to make her own version. She used bottled barbecue sauce mixed with peanut butter, soy sauce, and sesame oil. She let me have a bite, and it was amazing. As long as what you’re coating the tofu with isn’t super-sticky, it should work well.
Want more to waffle?
Try my Waffle Iron Hash Browns.
Barbecued Waffle Iron Tofu
Tofu is coated in a sugar-free barbecue sauce and then quick-cooked on a waffle iron for the chewiest, most flavorful tofu in under 10 minutes. Use this sauce or any sauce you like. The sky’s the limit!
Instructions
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Drain the tofu and cut it into 3-4 equally thick pieces lengthwise. Place it on paper towels or a clean tea towel, cover it with the same, and press gently with your hands to remove some of the water.
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On a shallow plate, mix the ketchup or tomato sauce with the barbecue rub, soy sauce, and mustard. Combine well and add stevia or other sweetener a tiny pinch at a time until you like the sweetness. Drag each piece of tofu through the sauce until it’s coated on all sides.
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Preheat your waffle iron on its highest setting. Once it is hot, place the tofu on the iron, distributing it equally. (Save the extra sauce to serve with the tofu.) Gently close the waffle iron and set a timer for 4-5 minutes.
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Keep the waffle iron closed for at least 4 minutes (unless you smell something burning–waffle irons vary, and you may need to make this recipe once before you know how quickly yours cooks.) Slowly lift the lid to check on the progress of the tofu. If it is not uniformly browned or still seems wet, gently close the lid and give it more time. Check it in 1-2 minutes intervals until it is firm and done. (Some pieces may cook more quickly than others, so remove them as they get done.)
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Brush with extra barbecue sauce and serve alone or on sandwiches.
Notes
Made with this barbecue sauce, waffle iron tofu is 0 Weight Watchers smart points.
Nutrition Facts
Barbecued Waffle Iron Tofu
Amount Per Serving (3.5 ounces)
Calories 105 Calories from Fat 41
% Daily Value*
Total Fat 4.6g 7%
Saturated Fat 0.6g 3%
Sodium 304mg 13%
Potassium 20mg 1%
Total Carbohydrates 6g 2%
Dietary Fiber 1.4g 6%
Sugars 0g
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.
Please pin and share!
If you give it a try, please leave me a note in the comments telling me what seasoning you liked best.
Enjoy!
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Vegan
Summer Spinach Salad with Chickpea Olive Crumble

A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)

This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!
There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.

The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens.
It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.

Why You’ll Love this Summer Spinach Salad
- incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
- easy to make in about 30 minutes
- packed with veggies and protein
- naturally gluten-free, soy-free, and nut-free

More Dinner Salads
- Harissa Tofu Salad Bowls
- Grilled veggie Summer pasta Salad
- Mango, Chickpea, Zucchini Koshimbir Salad
- BBQ Chickpea Potato Salad
- Chickpea Dill Salad
Continue reading: Summer Spinach Salad with Chickpea Olive Crumble
The post Summer Spinach Salad with Chickpea Olive Crumble appeared first on Vegan Richa.
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