Then I went looking for an easy recipe for sauce that would consist of stuff I already had at home, a sweet vegan friend recommended Chipotle Barbecued Tofu and it looked great but, as often happens when I go to the pantry, I went off script. This is what I came up with instead, I hope you like it. :)
Find these staples in your pantry:
Two cans tomato sauce
1/3 Cup Sweet and Sour sauce (I use Sun Luck brand)
2 Tbsp each: Sriracha, Soy Sauce, and Braggs
3 Tbsp Chili Powder
2 Tbsp each: Dried Chives and Dried Onion flakes
2 Tbsp Brown Sugar
1 Tbsp Honey (if you are vegan sub Agave or replace all the sugar with the same amount molasses)
2 tsp each: Red Curry powder, Smoked Paprika, White pepper, Mustard powder and celery salt
a dash of Worcestershire sauce (there are several good vegan brands)
Get the whole thing boiling in a pot for about 5 or 10 minutes then lower the heat and allow it to simmer for about an hour. The longer it simmers the more developed and rich the flavor will be. I had the tofu draining and pressing while it simmered so by the time the sauce is ready to go, so is the tofu.
Pour out some to coat the bottom of a glass pan (let me save you the heart ache of tofu bonded to metal) and lay out your tofu slices on the sauce, then cover up with the remainder of the sauce.
Cover with plastic wrap and let the tofu soak up the sauce for a while. [This could be done the night before in the fridge if you don't have the time during the day for this process.]
Bake your tofu at 425 degrees for 30 minutes and enjoy.
We served it with veggie baked beans, broccoli and corn muffins.