Don’t run away. Give this a chance!
I have been a vegan for many years but not much of a tofu eater. I didn’t even like the sound of it really at first.
When I did eat it, it was typically silken tofu in desserts.
Then a recipe for marinating tofu in barbeque sauce and baking it caught my eye. I didn’t expect to like it but boy did I.
The way to make this was so easy I committed it to memory.
But I wanted to be true the original recipe for sharing with you, so went looking for it. And found what I wanted at Oh My Veggies. Kiersten Frase writes delightfully and helpfully on the ins and outs of tofu.
Tips on Firm and Extra-Firm Tofu
Here are things you need to do to make this recipe a success. Really and truly!
1. Use extra firm (not firm) tofu.
2. Freeze your tofu, then thaw it before using. Frase says, “When you freeze the tofu, the texture changes. And, as a bonus, frozen and thawed tofu absorbs more flavor too”. 
3. The water used to store extra firm tofu must be drained and “pressed” out PRIOR to using it. Some people use a press designed explicitly for this process, but it is just as easy to do it without one. There’s a quick how-to video at the end the bottom of the page.
It’s simple! Freeze it. Thaw it. Press it.
(There’s a very quick and helpful video on pressing tofu at the end – 37 seconds)
• 1-14 oz. package extra-firm tofu
• 1/2 c. barbecue sauce
• Cooking spray or oil mister
Press tofu for 30 minutes. Cut into 1/2-inch thick slices, then quarter each slice.
Pour barbecue sauce into an 8-inch square baking dish. Place tofu in dish and gently toss to coat. Let tofu marinate in sauce for 1 hour (or more), turning occasionally.
Preheat oven to 400 degrees F.
Spray a rimmed baking sheet with oil or cooking spray. Place tofu on baking sheet (do not discard barbecue sauce!) and bake for 20 minutes. After 20 minutes, turn tofu over and brush with additional barbecue sauce. Bake 20 minutes more or until tofu is browned on edges. Toss tofu in remaining barbecue sauce and serve.
I serve this while still warm from the oven, piled on buns with Vegenaise (vegan mayo), thin slices of red onion and dill pickle. Or chilled and smothered with cole slaw on whatever great bread I have on hand. I love Kiersten’s idea of making soft tacos as in the picture.
This is so good I wish I could think of a jazzier name that would encourage people to try it. Let me stress however that you really must rinse, drain and “press” the tofu.
Yes, you can cook this on your outdoor grill. It will hold up but you must use extra firm tofu.