Vegan baby-back
Ingredients
- 2 8-oz pkgs bean curd stick (available at most Asian markets; be sure to ask for bean curd stick, rather than bean curd sheets)
- 2 tbsp warm melted margarine
- ¼ c peanut butter (or more, to taste)
- 2 tbsp miso
- ¼ c nutritional yeast
- 2 tsp paprika
- 2 c barbecue sauce (without anchovies)
Instructions
Soak the bean curd in warm water for 4 to 6 hours.
When the bean curd is softened, drain, squeezing out the excess water and cut into 4" to 6" lengths.
In a large bowl, combine the margarine, peanut butter, miso, nutritional yeast, and paprika to form a rich paste. If the mixture is too thick, add a teaspoon of water at a time to thin to the desired consistency.
Preheat the oven to 375°F.
Add the bean curd ribs to the paste, coating thoroughly.
Place the "ribs" side by side on a large baking sheet and bake for 25 minutes, turning to cook evenly, until the bottoms are crisp and brown.
Remove from the oven and, using a barbecue brush, apply the barbecue sauce to the "ribs." Return to the oven and bake for an additional 10 to 15 minutes.
Makes 4 servings
