Serve these ribs with a side of coleslaw and mashed potatoes, or make them into a sandwich with your favorite whole wheat buns.
- 2 tablespoons Cajun seasoning
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 2 tablespoons hickory smoke powder
- 2 tablespoons onion powder
- 2 tablespoons sea salt
- 1⁄2 pound firm tofu, drained
- 1 cup water
- 2 tablespoons olive oil
- 1 cup high-gluten flour or bread flour
- 2 cups BBQ Sauce or prepared barbecue sauce
- 1⁄2 cup apple juice
- Combine all the seasoning mix ingredients in a small bowl.
- To make the tofu ribs, put the tofu, water, oil, and 2 tablespoons of the seasoning mix in a food processor. Process for 2 minutes, or until creamy, stopping occasionally to scrape down the work bowl. Add the flour. Process for another 2 minutes, or until a dough forms.
- Transfer the dough to the countertop. Knead the dough for about 3 minutes, or until it becomes stretchy. Put it on a large rimmed baking sheet. Flatten out the dough with your hands until it is no more than 1-inch thick. Leave about 1 inch of space between the edge of the dough and the sides of the baking sheet.
- Pour water into the space between the edge of the dough and the sides of the baking sheet until water almost reaches the same level as the dough. Cover with aluminum foil. Bake for 35 minutes. (The water level should not go lower than half the height of the dough. Add water as needed while the crust is baking.) Turn the baking sheet and bake for another 35 minutes, or until the dough is firm, not spongy. Let cool. Cut the dough into 1-inch strips. Grill the strips for a few seconds, or until grill marks form. Turn and grill the other side.
- Combine the BBQ Sauce and apple juice in a small saucepan on high heat. Cook just until heated through, stirring frequently. Place the ribs in a large saucepan. Pour the sauce over the ribs. Cook on medium heat for 3 minutes.