Tofu with Key West Barbecue Sauce

-Vegetarian Times Complete Cookbook

To make the sauce, combine .5 c ketchup. 1/3 to .5 c sugar/honey, 2 T lime juice, 2 cloves garlic, 1 minced onion, 4 T Worcestershire, 1 t hot pepper sauce. Bring to a boil then simmer 20-30 minutes.

To make the tofu you need:

1 lb firm tofu
2 T flour
2 T cornmeal
1.5 t poultry seasoning
2 t nutritional yeast
.5 t salt
.25 t pepper
2 T mustard
4 T oil for frying

Drain tofu and slice into 1/4" pieces. Mix together dry ingredients, dredge tofu in mustard and dry mixture, then fry over medium heat until golden brown.

mustard-crusted tofu with kale and sweet potato

Bon Appétit | September 2007 Makes 4 servings

Anita Sharp

ingredients
1 14-ounce package firm tofu
1/2 cup whole grain Dijon mustard

4 tablespoons vegetable oil, divided
1/2 medium onion, sliced
1 tablespoon minced peeled fresh ginger
1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups)
1 small red-skinned sweet potato (yam; about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise
2 tablespoons fresh lime juice
preparation
Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.

Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).

Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.