Published: · Modified: by Richa 61 Comments
Jump to Recipe Print Recipe
More new cookbooks out this year! This beautiful book is self published by Michelle Blackwood who is as sweet as can be.
Jump to Recipe
In Healthier Steps: 125 Gluten-Free Vegan Recipes
Michelle has over125 delicious recipes for breakfast, lunch and dinner. They are plant based, and free of wheat, rye, barley, milk, cheese, butter, eggs, gums, or refined sugars.
The Chapters include Breakfasts, Beverages, Sides, Soups, Main meals, Desserts, Dips and sauces. The book also has suggestions with the recipeson how to make them without oil.
What I like about the book is that her Jamaican roots make the food very flavorful. Keep an eye for some Jamaica classics in the book!More about Michelle and her blog here.
Try her pulled jackfruit sandwich, Jamaican dumplings, brown rice pelau, artichoke spinach lasagna, black bean quinoa burrito bowl, chickpeas and dumplings, lentil tacos, brown bread, Victoria sponge cake, coconut lime berry tarts, and various salads, soups, smoothies and juices.
I made her carob muffins. With gluten-free baking I am generally nervous as the recipes can be a hit or a miss and and with all the almond meal in the muffins, I really wanted them to turn out well. And they did! Fabulously moist and not too sweet and perfect treat.
tThe mufins use rice flour and almond meal and can be whipped together in 10 minutes. I used white rice flour because brown rice flour has a way of getting onto to my taste buds and yelling hey I am brown rice flour out here. bitterish and earthy 😛 .
I made her bbq Tofu because it was calling out my name over the weekend. I also love the story of how the bbq tofu came about. This delicious Tofu would make great sandwiches.
Enter the giveaway at the end of the post for a print copy within US and one digital version for International!
Recipe Card
Save This Recipe in Your Inbox
Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!
By submitting this form, you consent to receive emails from Vegan Richa.
Print Recipe
4.60 from 5 votes
Barbecue Tofu from Healthier Steps
I share this dish in loving memory of a dear friend, Barbara Raimey, who taught me how to make barbecue tofu. I have cooked this dish more than any other and it is always a winner. Barbara came to visit our family several times. She was quiet and sweet and didn’t say too much. She would love to visit because I lived in the countryside, where it was peaceful and quiet. While she stayed with our family, she didn’t ask for much; she was content and happy and enjoyed just being with us. She would spend hours walking with Devannah and me when Devannah was 6 years old. At the time, I didn’t know Barbara had terminal cancer. I found out that at one point she was an owner of a vegan restaurant and had years of experience as a chef.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main
Cuisine: American
Servings: 4
Calories: 398kcal
Author: Michelle Blackburn
Ingredients
- Batter
- 1 pound (453.59 g) extra firm tofu, drained and pressed
- ¼ cup (60 g) creamy peanut butter or tahini paste
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- ½ teaspoon (0.5 teaspoon) garlic powder
- 1 teaspoon nutritional yeast flakes optional
- ½ teaspoon (0.5 teaspoon) sea salt
- Pinch cumin
- Barbecue Sauce
- 2 teaspoons olive oil or 2 tablespoons water
- ¼ cup (40 g) minced onion
- 1 clove garlic
- 28 ounces (793.79 g) tomato puree or sauce
- ¼ cup (2.84 oz) maple syrup
- 2 tablespoons coconut palm sugar
- 1 tablespoon pomegranate molasses
- 1 tablespoon parsley flakes
- 2 tablespoons Bragg’s liquid aminos or coconut aminos
- ¼ teaspoon (0.25 teaspoon) sesame oil optional
- Sea salt to taste
Instructions
For barbecue sauce: In a medium saucepan, heat oil or water on medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic and cook for 30 seconds. Add tomato sauce, maple syrup, coconut palm sugar, molasses, parsley, Bragg’s liquid aminos, sesame oil and sea salt to taste. Reduce heat to simmer for 15–20 minutes, stirring constantly until sauce is thickened.
For Tofu: Preheat oven 400ºF/200ºC. Drain water from tofu and squeezed excess water out between paper towels or a clean dishcloth. Cut tofu in long strips and set aside. Combine batter in a bowl and mix well. Coat individual tofu strips with batter mix and place on an oiled 9x13 casserole dish. Bake tofu for 20 minutes, or until tofu is golden brown.
Evenly coat tofu with barbecue sauce and return to the oven for 5-10 minutes.
Chef’s Tip: Unsulphured molasses can be used as substitute for pomegranate molasses
Notes
Chef’s Tip: Unsulphured molasses can be used as substitute for pomegranate molasses
Published by permission from Michelle Blackwood
Nutritional values based on one serving
Nutrition
Nutrition Facts
Barbecue Tofu from Healthier Steps
Amount Per Serving
Calories 398Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 722mg31%
Potassium 1279mg37%
Carbohydrates 49g16%
Fiber 5g21%
Sugar 31g34%
Protein 15g30%
Vitamin A 1010IU20%
Vitamin C 22.6mg27%
Calcium 107mg11%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Please enter the giveaway below. Michelle is giving away 2 copies of her beautiful book. One print copy to a reader within US , and one digital copy to International.Giveaway is over.
Sharing is caring!
More Gluten Free
- Punjabi Chole (North Indian Chickpea Curry) Instant pot. stovetop option. gluten-free, soy-free, nut-free
- Tofu Barra – North Indian Silky Onion Curry (Vegan Chicken Barra)
- Lemon Blueberry Scones (oil-free. gluten-free option)
- Roasted Shaved Brussels Sprouts Salad With Walnut Crumble (gluten-free, soy-free)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Odiraa
Really appreciate the way you took the time to describe everything in detail which helped me lots. Looking forward to more of these informative articles in the future too.
Reply
Vegan Richa Support
Awesome
Reply
Jenn
rice-based lasagna with tofu ricotta
Reply
Alynn
I have been a Vegan for so long that I hardly believe that it has been 22 years! In between I was Raw-Vegan for 10 full years and recently, I’m back to cooked foods with a combo of Vegan-Gluten-free and Raw. Ideas galore and with this book, I can go further!
Reply
Claire T
curried butternut squash soup
Reply
cel
zucchini noodles!!!
Reply
sue
My fave vegan gluten-free meal is eggplant curry and brown rice.
Reply
Jane Clay
Brown rice, stir fried veggies and tofu marinated in soy sauce is my favourite at the moment.
Reply
Karen D
Zoodles with cashew cream sauce is my current favorite.
Reply
Heather
Current fave: GF pasta with a few carrots and other veggies thrown into the cooking water, then tossed with a jarred sauce I’ve doctored and still more veggies.
Reply
Leave a Comment and Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
« Older Comments
