Tofu with Key West
BBQ Sauce

4 servings

This barbecue sauce comes from the Florida Keys.

• 1 pound extra-firm tofu
• 2 Tablespoons unbleached flour
• 2 Tablespoons stone-ground yellow cornmeal
• 1 1/2 teaspoons poultry seasoning
• 2 teaspoons nutritional yeast
• 1/2 teaspoon salt, (optional)
• 1/4 teaspoon fresh ground black pepper
• 2 Tablespoons prepared yellow mustard
• 4 Tablespoons Vegetable Broth, and
     a spritz of vegetable cooking spray
  
  
•    SAUCE:
• 1/2 cup ketchup
• 1/3 to 1/2 cup honey, or sugar
• 2 Tablespoons lime juice
• 2 cloves minced garlic
• 1 small onion, finely minced
• 4 Tablespoons Worcestershire sauce
• 1 teaspoon hot pepper sauce

Tofu: Cut tofu on short end into 1/4-inch slices. Drain on a paper towel for about 30 minutes.

On a plate, mix flour, cornmeal, poultry seasoning, nutritional yeast, salt and pepper. Brush drained tofu on both sides with mustard, then roll in cornmeal mixture. Set aside.

Heat broth in a heavy skillet over medium heat; carefully place 4 slices of tofu in skillet, without crowding, and saute until golden brown. Drain on paper towels. Keep warm til all slices are cooked.

Sauce: In a heavy medium-sized saucepan, combine all sauce ingredients. Bring to a boil, and simmer on low heat for 20-30 minutes. Makes 1 1/2 cups.

To Serve: Spoon sauce over tofu. Serve with a bland vegetable as sauce is rather spicy

Bon appetit!