Baby-Get-Back Veggie Ribs

Categories: main course, not tried, to try, vegan

Ingredients

• bean curd stick , 2 8oz packages (available at most Asian markets; be sure to ask for bean curd stick, rather than bean curd sheets)
• 2 Tbsp margarine
• 1/4 cup peanut butter (or more, to taste)
• 2 Tbsp miso
• 1/4 cup nutritional yeast
• 2 tsp paprika
• 2 cups barbecue sauce

Directions

1. Soak the bean curd in warm water for 4 to 6 hours.

2. When the bean curd is softened, drain it, squeezing out the excess water, and cut into 4- to 6-inch lengths.

3. In a large bowl, mix together the margarine, peanut butter, miso, nutritional yeast, and paprika to form a rich paste. If the mixture is too thick, add a teaspoon of water at a time to thin it to the desired consistency.

4. Preheat the oven to 370 degrees F.

5. Add the bean curd “ribs” to the paste and mix together, coating the “ribs” thoroughly.

6. Place the “ribs” side by side on a large baking sheet and bake for 25 minutes, turning them so that they bake evenly, until the bottoms are crisp and brown.

7. Remove from the oven and using a barbecue brush, apply the barbecue sauce to the “ribs.” Return the “ribs” to the oven and bake for 10 to 15 minutes more.

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