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    Home » Recipes » Entreés

    BBQ Tofu Cutlets

    July 2, 2012 by keepinitkind 25 Comments

    BBQ Tofu CutletsSince moving to Marina del Rey two years ago, we've discovered several things about our neighborhood.  We share the 'hood with a TON of ducks (Chris and I refer to them as the Duck Gangs since they hang out in packs) and though they are partial to kicking it in front of the library, you can sometimes find them mischievously loitering in front of our home.  I think you are required to have a canine companion to live here, as dogs make up a strong majority of the demographic here in the marina, and you will likely learn your neighbor's dog's name before you learn your neighbor's.  Our neighborhood, though usually quiet and peaceful, becomes a mad house during the holidays, the fourth of July being no exception.

    BBQ Tofu Cutlets

    Each of the streets in our neighborhood are walking streets, which during large holidays, such as the 4th, turn into street-long parties, red Solo cups in the hands of each inhabitant.  Our usually deserted beach is absolutely packed.  After 2 or 3pm, the main street, which adjoins all the little walking streets, closes to car traffic so you are unable to come or go unless you are on bike or foot.  This is not really mine or Chris's scene, so we prefer to stay in with all windows open so we can eavesdrop on the hilarious drunken conversations which occur.  Our favorite from this last Memorial Day: Drunk Man (addressing his dog):  "I love you man, but barking has always been your downfall."

    BBQ Tofu Cutlets

    Since we are planning on staying in, and we are twinless for the week, we are planning a festive little menu for two.  For the main course, I will be serving some baked BBQ Tofu Cutlets.  This is basically the same recipe that I used here, but in cutlet form, and seemingly sprinkled with a little more awesomeness.  To go with it, I made up a quick avocado cucumber salad and boiled some corn on the cob.

    Whatever your plans, be it partying like a rockstar, or staying in for the day, I hope this gives you some fun ideas for your 4th of July menu.  Have fun!

    BBQ Tofu Cutlets

    Print
    BBQ Tofu Cutlets

    Yield: serves 2-3

    BBQ Tofu Cutlets

    Ingredients

    • 1 package of extra-firm tofu, drained and pressed overnight or up to 24 hours
    • 1/2 cup + 1-2 tablespoons barbecue sauce, separated (I like the Homemade BBQ Sauce from Veganomicon, if you want to make it yourself, but I just used Organicville’s Tangy Barbecue Sauce, made with Agave Nectar)
    • 1 1/2 tablespoons balsamic vinegar
    • 1 1/2 tablespoons Bragg Liquid Aminos (or tamari/soy sauce)

    Instructions

    1. Preheat oven to 375. Lightly grease, or spray with olive oil, a shallow baking dish, such as a 9×9 casserole dish.
    2. In a small bowl, combine the 1/3 cup barbecue sauce, balsamic vinegar and Bragg Liquid Aminos. Pour into the shallow baking dish.
    3. Halve the pressed block of tofu, horizontally. Thinly slice the two blocks into two thinner blocks, so you have 4 tofu sheets, all roughly 2 inches by 4 inches. Cut each of the “sheets” diagonally so that you have 8 triangles.
    4. Place the triangles in the barbecue sauce mixture and flip to coat each side. Spread the triangles out evenly in the dish.
    5. Place the baking dish in the oven and allow tofu to bake for 30 minutes, flipping the triangles halfway through to cook both sides evenly.
    6. After 30 minutes, drizzle 1-2 tablespoons of barbecue sauce over the tofu and toss to combine. Place back in the oven for another 10 minutes, flipping halfway to cook both sides. Remove from oven and serve immediately. Leftovers will keep in the refrigerator for 1-2 days. Enjoy!
    3.1

    BBQ Tofu Cutlets

    I also need to take the time to thank two people, who have both awarded me with the One Lovely Blog award!  This is so long overdue (I'm horrible about remembering to do these things), but I want to thank Heather at Sunday Morning Banana Pancakes and Reia at The Cruelty Free Review for giving me this honor.  I am so flattered and filled with warm fuzzies.  Thank you so much, ladies!

    Photography by Chris Miller

     

     

     

     

     

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    Reader Interactions

    Comments

    1. Gabby @ the veggie nook

      July 02, 2012 at 6:11 am

      Hahah omg that man's comment to his dog is priceless! I'm with you- not my scene but I love watching it and listening to all the ridiculous things that get said.

      Oh wow this is a stellar menu! I am drooling over my laptop here. I especially like the sound of that salad. Definitely putting that on my must-make list!

      I hope you have a fabulous 4th of July weekend!

      Reply
      • keepinitkind

        July 02, 2012 at 2:17 pm

        Thanks, Gabby! Listening to drunk people is the best! Another favorite, from yesterday, actually: Woman yelling (at I don't know who): I'm going to make you sorry you ever called the cops on me!" Priceless.

        Reply
    2. Michelle

      July 02, 2012 at 8:04 am

      Yeah welcome to my neighborhood ...same thing here in Newport Beach, close the one street into the peninsula...we'd always leave as to avoid the craziness...but not this year.... yep stay in seems like the plan ...at least its mid week so it wont be days worth 🙂
      This BBQ tofu looks so yummy...definitely a must make

      Reply
      • keepinitkind

        July 02, 2012 at 2:19 pm

        Thanks, Michelle! It's my new favorite way of making tofu, actually!

        That totally sounds like the Marina- total craziness which makes for great entertainment. 🙂

        Reply
    3. Shira

      July 02, 2012 at 9:25 am

      Yum! Summer eating at it's very finest! I love creative ways to enjoy tofu (not something I eat too often). Looks superb! Thanks Kristy!

      Reply
      • keepinitkind

        July 02, 2012 at 2:19 pm

        Thanks, Shira! I hope your week is getting of to a lovely start! 🙂

        Reply
    4. Claire

      July 02, 2012 at 2:06 pm

      This looks amazing! I can't wait to try it. (And I just bought some more quinoa today - lucky!)

      Reply
      • keepinitkind

        July 02, 2012 at 2:21 pm

        Perfect timing! I hope you like it, Claire! 🙂

        Reply
    5. Jackie @ Vegan Yack Attack!

      July 02, 2012 at 4:40 pm

      That tofu looks insanely good and the pesto sounds refreshing. Mmmm..

      Reply
      • keepinitkind

        July 02, 2012 at 11:08 pm

        Thanks, Jackie! 🙂

        Reply
    6. Kellianne

      July 02, 2012 at 8:48 pm

      Wow this looks great! If I want to make the tofu for 1 person do you think I should split the entire recipe? Or should I use the same amount of bbq sauce and just less tofu?

      Reply
      • keepinitkind

        July 02, 2012 at 11:10 pm

        Thanks, Kellianne! You could split the entire recipe, or just keep the extra for leftovers. It keeps pretty well- we had a little leftover that I used in a sandwich yesterday, and it was UH-Mazing! I hope you enjoy it! 🙂

        Reply
    7. Caitlin

      July 03, 2012 at 3:59 am

      i love your description of the town you live in. it sounds so lovely.

      we've been bombarded with a massive amount of cucumbers recently, so your salad sounds absolutely perfect 😉 i also need to make some corn on the cob soon. that is the epitome of summer food 😉

      Reply
      • keepinitkind

        July 03, 2012 at 1:48 pm

        Thank you, Caitlin! When you said "bombarded," I instantly thought of a lot of cucumbers being thrown at your house (silly overactive imagination). Cucumbers often just get used as a dipping device for hummus, so it's nice to have a recipe where they are the centerpiece. 🙂

        Reply
    8. Jenny

      July 03, 2012 at 4:55 am

      Lovely summer food! Yum!

      Reply
      • keepinitkind

        July 03, 2012 at 1:48 pm

        Thank you, Jenny!

        Reply
    9. Richgail @AstigVegan

      July 03, 2012 at 12:54 pm

      I'm making this tonight!

      Reply
      • keepinitkind

        July 03, 2012 at 1:53 pm

        Whooohooo! 🙂

        Reply
    10. Heather

      July 04, 2012 at 6:21 am

      Oh my goodness that tofu looks so good! I think I am goingt o have to experiment cooking it on the grill - have you tried before? I love organicville BBQ Sauce, so good - I have the veganomicon but haven't tried the BBQ sauce recipe.

      Haha I love people watching and listening - people are too much sometimes!

      Have a happy fourth and enjoy your amazing dinner 🙂

      Reply
      • keepinitkind

        July 04, 2012 at 2:20 pm

        Thanks! You know, I would love to try grilling it, but alas, I have no grill. Or any place to put a grill. So until I figure that one out, I will live vicariously through your grilling adventures!

        Happy 4th, Heather! 🙂

        Reply
    11. Erin

      July 07, 2012 at 5:15 am

      Can't go wrong with the creaminess of avaocado but baked tofu-- now that's interesting. Gotta try this. 🙂

      Reply
      • keepinitkind

        July 07, 2012 at 10:08 am

        Oh Erin! You must try baked tofu! It's as good as a creamy avocado! Get on it! 😉

        Reply
    12. Mandee

      July 17, 2012 at 2:46 pm

      Hi Kristy! I found your blog thanks to the PPK fb page and it is just gorgeous!

      As soon as I saw the title of this salad I knew it was something I had to make as I keep getting cucumbers in our weekly organic veggie box and I've run out of ideas other than slicing them and dipping them in hummus. I am definitely trying this and will use the tofu marinade on mushrooms instead!

      Reply
      • keepinitkind

        July 17, 2012 at 6:54 pm

        Oooh! I love the idea of using the marinade on the mushrooms! Yum! I hope you like it! Thank you so much for stopping by and sharing your kind words, Mandee! Take care! 🙂

        Reply
    13. Marsha Gainey

      October 05, 2014 at 9:39 am

      These are good, and this is coming from a flexitarian. They got a lovely reddish brown color. My only complaint was all the flipping got a bit messy, but that was necessary to get the tofu completely seasoned.

      Reply

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