Ingredients
Scale
- Two 16-ounce tubs firm silken tofu
- 1 cup natural kosher low-fat barbecue sauce (or more, if needed)
- 4 large cucumbers peeled and julienned into “spaghetti”
- Juice from 3 medium lemons
- 1-2 Tbs Extra Virgin Olive Oil
- Salt & pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- Cut the tofu into 1/2-inch thick strips and blot well between clean tea-towels or several layers of paper towels. Cut the slices into dice.
- Stir together gently with the barbecue sauce in a mixing bowl. Let marinate for 15 minutes in the fridge. Transfer to a foil-lined baking sheet or roasting pan and bake for 15 minutes, then stir and bake for another 10 minutes. Let cool.
- Place cucumber “spaghetti” in a bowl and drizzle with olive oil, lemon juice and salt and pepper. Mix gently and let sit for 10-15 minutes.
- Arrange cucumber “spaghetti” in the bottom of a salad plate and top with the tofu. Garnish with slaw and/or sesame seeds. Serve.
Nutrition
- Serving Size: 1