waffle iron tofu

Tofu is coated in a sugar-free barbecue sauce and then quick-cooked on a waffle iron for the chewiest, most flavorful tofu in under 10 minutes. Use this sauce or any sauce you like. The sky's the limit!

Barbecued Waffle Iron Tofu

Westbrae Naturals Unsweetened Ketchup (or tomato sauce)

barbecue rub (or other barbecue seasoning)

soy sauce (or gluten-free tamari)

spicy brown mustard (or other prepared mustard)

stevia

Drain the tofu and cut it into 3-4 equally thick pieces lengthwise. Place it on paper towels or a clean tea towel, cover it with the same, and press gently with your hands to remove some of the water.

On a shallow plate, mix the ketchup or tomato sauce with the barbecue rub, soy sauce, and mustard. Combine well and add stevia or other sweetener a tiny pinch at a time until you like the sweetness. Drag each piece of tofu through the sauce until it's coated on all sides.&nbsp;

Preheat your waffle iron on its highest setting. Once it is hot, place the tofu on the iron, distributing it equally. (Save the extra sauce to serve with the tofu.) Gently close the waffle iron and set a timer for 4-5 minutes.

Keep the waffle iron closed for at least 4 minutes (unless you smell something burning--waffle irons vary, and you may need to make this recipe once before you know how quickly yours cooks.) Slowly lift the lid to check on the progress of the tofu. If it is not uniformly browned or still seems wet, gently close the lid and give it more time. Check it in 1-2 minutes intervals until it is firm and done. (Some pieces may cook more quickly than others, so remove them as they get done.)

Brush with extra barbecue sauce and serve alone or on sandwiches.

Going in I know that crispy tofu is best and easiest making tofu and sauce separately.

Tofu won’t get done before sugars in sauces will burn.

After a long day of yard work in mighty hot conditions, I jumped on what I thought might be fun, fast and yummy.

No.   Giant burned, undercooked mess.

I cut thinner than I do when I simply dry tofu, and toss lightly in cornstarch….

Still didn’t cook and by the final piece the waffle iron was wrecked from burnt sauce.

I suspect a quality iron would be an improvement in outcome over my cheap one.  I may try again as I LOVE crispy tofu but standing there eyeing and flipping all those little bits on all 6 sides is tiring, and not actually an easy meal.   Im not a fan of oil pops either.

Thanks for the idea, hoping doing a sauce separately will change the outcome.

For tonight my woodland pals Outback get half my dinner.   If I wasn’t so cheap, I’d have given them all of the Blech, burned undercooked mess.

(I made a chili sauce with chilis in a jar, vinegars, soy sauce, hoisin, ginger, garlic.   Had pulled a jar of apricot jam from the pantry to add a tablespoon …. But even my cheap-self won’t use goods two years past the “best-by” date!  😸

Never again. This seemed like an interesting idea, but it was extremely messy and not very tasty. The top and bottom of the Tofu stuck to the waffle iron, and tore apart in the middle. I had generously greased it and preheated it for a 20 minutes (which is about 4x longer than it actually needs). I can’t remove the griddle part of my waffle maker, so I’m having a heck of a time cleaning it.

I did this using my George Foreman grill and it’s was very good! Served with vegan Mayo and avocado and homemade sweet potato fries, perfect lunch, will definitely make again.

This looks so good. I actually saw it back when you originally posted it and I've been meaning to try it ever since. Finally am getting a waffle iron. Love that the BBQ sauce is sugar-free!

Wow! This is something really interesting. I will definitely gonna try this in next barbecue party.

I came to say the same thing, I made the BBQ tofu it was amazing, but this reminded me of a mcrib. Sorry OP, but the broccoli is on point

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Barbecued Waffle Iron Tofu

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