Drain and freeze two and a half pounds of Surata Firm Tofu in a freezer bag. Thaw out, and wring the excess water from the tofu. (The tofu will have a spongy texture). Cut the blocks into small cubes.

Mix together in a small bowl

3 TBS. creamy peanut butter.
2 tsp. salt.
1/3 cup oil.
½ tsp. garlic powder.
1tsp. paprika.
¼ tsp. black pepper.

Add the tofu cubes to the mixture and stir gently until the cubes are coated. Marinate in the refrigerator for at least an hour. Then spread the cubes evenly on a baking pan and bake at 350 F for 20 minutes. Flip the cubes, and bake another 20 minutes. Spread the cubes in a lightly oiled baking dish.

To prepare the barbeque sauce, use a deep pot to sauté one medium onion, chopped, and two minced garlic cloves in 2 TBS oil until the onions are tender. Stir in two 28 ounce cans of tomato or pasta sauce.


¼ cup water.
1 ½ tsp. salt.
½ cup brown sugar.
1 tsp allspice.
1 TBS molasses.
1tsp red pepper.
½ cup brown mustard.
1 TBS fresh parsley or 2 tsp dried parsley.

Bring the sauce to a boil and simmer one hour. Mix ½ cup lemon juice with ¼ cup soy sauce and add to the sauce. Simmer 10 minutes more. Pour the sauce onto the tofu cubes and bake at 350 for 20 minutes.