Cranberry BBQ Tofu Recipe
Cranberry BBQ Tofu is a quick skillet dinner with pan seared tofu tossed in a tangy glaze. An easy way to use leftover cranberry sauce and add a seasonal twist to tofu.
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Servings: 4
Calories: 146kcal
Equipment
Ingredients
For the Glaze:
- 1/4 cup whole-berry cranberry sauce
- 1/4 cup barbecue sauce
- 1/8 teaspoon ground cumin
- 1/16 teaspoon smoked paprika
- 1/16 teaspoon kosher salt
For the Tofu:
- 1 14-ounce package extra-firm tofu, pressed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- Set a small saucepan over medium heat. Add the cranberry sauce, barbecue sauce, cumin, smoked paprika, and salt. Stir and bring the mixture just to a gentle boil. Reduce the heat and simmer for three minutes, stirring often so the bottom does not scorch. Mash the berries lightly with the back of a spoon and let the sauce cool slightly.
- Transfer the pressed, cubed tofu to a medium bowl. Drizzle with olive oil and gently turn the cubes so they are coated. Sprinkle with salt, garlic powder, and black pepper. Toss again to distribute the seasonings.
- Set a large skillet over medium-high heat. Add the tofu to the hot pan. Cook for about five minutes, turning occasionally, until lightly browned on most sides.
- Pour the warm cranberry barbecue sauce over the tofu. Cook for three minutes, turning the tofu so it is fully coated, and the sauce thickens slightly.
- Serve hot.
Nutrition
Calories: 146kcal | Carbohydrates: 17g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 866mg | Potassium: 207mg | Fiber: 1g | Sugar: 12g | Vitamin A: 64IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 1mg
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