I’m obsessed with this.
And this tofu. Whoever decided to add heat to fruit deserves a medal. An award. A giant hug from me.
I roasted some fruit this summer and it was super delicious. And this? This is crafty. I would never have thought that molasses and blueberries would be good together. Or blueberries and barbecue. But let me tell you people, it is.
I am all about eating fresh fruit. Fruit is like candy to me. Give me a container of blackberries and I am over the moon. A perfectly crisp fall apple? Happy camper.
This is where two completely strange things come together and work. French fries and milkshakes. Red heads and Spain. Gummy bears and shave ice [don’t ask – that was from a pregnant woman at Zack’s Yogurt].
Hello, blueberries and barbecue.
Honey Barbecue Tofu with Sweet Blueberry Sauce
Adapted from Edible Perspective
1/4 c barbecue sauce
1/8 c honey
1/8 c red wine vinegar
Little less than 1/8 c canola oil
1/4 onion, finely chopped
1 clove garlic, minced
1 tbsp apple cider vinegar
1 tbsp honey
1/2 tbsp molasses
1/2 tbsp canola oil
1/4 tsp paprika
1/2 c blueberries
1/2 package tofu, sliced into triangles and pressed
1. Combine ingredients for barbecue sauce. Marinade tofu in sauce for 30 minutes.
2. Heat oven to 350°F. Spray cooking sheet with cooking spray. Place tofu on cooking sheet and drizzle extra sauce on top of tofu.
3. Bake for 30 minutes, flipping tofu after 15 minutes.
4. Heat canola oil in small saucepan over medium heat. Add onion and garlic and cook until softened.
5. Add remaining ingredients to saucepan and bring to a boil. Slightly press blueberries to crush but not pulverize.
6. Allow to simmer for a few minutes to thicken. Drizzle on top of tofu.