If I was a good little blogger, I would have given you this recipe last week so you were properly armed with some delicious grub for Memorial Day. But, I whined about the weather and gave you chocolate cake instead. I hope that’s ok…

Speaking of Memorial Day, how was everyones??

I have to say, my weekend was excellent. And so has this week. Friday and Saturday poured buckets. I had to break my ban on rain boots because I was sick of soggy flats. Grr. Friday, I took my temp, Emily, on a field trip in search of iced coffee with espresso ice cubes and chocolate croissants. It was kind of epic. We were given a sample of a smoothy that tasted like starbursts, I sang Florida Georgia Line’s Cruisin’ so much that Emily has begun to plot my death and the iced coffee and pastries were AH-MAZ-ING. Then I finished the night off at an all-you-can eat sushi place with those two munchkins below. Is there anything better then a cucumber avocado roll? Answer: Yes, a sweet potato tempura roll. (also, are you seeing how ominous that sky looks. eek!)

Sunday was the Boston Calling and the weather Gods answered my prayers by keeping the rain away. The cold was another story. I actually had on a jacket and a hoodie. At the end of May! Ra Ra Riots and Of Monsters and Men stole the show. The night was topped off with dinner and drinks at an irish pub with live irish music. Live music everywhere!!

And Monday the sun came out. SOO happy. I sat in it for as long as I could. Then grillin’ happened. Grilled pizza, veggies, corn on the cob and the best dessert every which hopefully I’ll share tomorrow. It did get chilly toward the end. Hence, Elena snuggling with the grill.

I couldn’t bring this recipe to the grillin’ party Monday, though. I believe Melinda’s reaction when I mentioned it was, “Blueberry BBQ sauce? That sounds disgusting!!” I hope you don’t agree because it was really quite delicious.

Baked Tofu with Blueberry BBQ Sauce
sauce from How Sweet Eats

• one block of extra firm tofu, pressed (I used this. Best. Purchase. Ever. Though I’m slightly devastated the purple option wasn’t around when I ordered mine…)
• safflower oil
• salt
• pepper

For the sauce:

• 1/3 cup fresh blueberries
• 1/3 cup ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon balsamic vinegar (HSE’s used blueberry flavored but seriously? I can NOT buy another oil/vinegar. Regular works just fine)
• 2 tablespoons brown sugar
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground mustard
• 1 teaspoon worcestershire sauce

Preheat the oven to 350.

While that’s heating, start your BBQ sauce. Heat a small saucepan over low heat and add blueberries. Heat until they begin to bubble and burst, about 10 minutes, then mash with a fork. Add in ketchup, both vinegars, brown sugar, onion and garlic powder, ground mustard and worcestershire sauce. Whisk well to combine and break up blueberries and turn the heat up to medium. Heat until mixture bubbles, stirring every few minutes, then turn heat back down to low. Cook for 20 minutes, whisking every few minutes. Sauce will be slightly clumpy and thicker than regular BBQ sauce.

While your sauce is cooking, slice up your pressed tofu however you like. I decided to go a little crazy and do triangles. Brush with safflower oil (or alternatively, spray with some cooking spray). Sprinkle with salt and ppper. Bake for 20-45 minutes, depending on your desired texture. 20ish will give you a firm outside and soft center. 45 is denser and good for tofu sticks that you are going to dip. I went for 30. Nice and middle of the road.

When your tofu is done, brush with BBQ sauce. Or spoon it on like me because 1. I don’t own a fancy food brush and 2. I really like BBQ sauce.

This sauce is also really excellent to dip roasted veggies in.

Ok, I’m off to be productive with Rachel. We are camped out in a cafe eating snacks, drinking coffee, budgeting and overall, gettin’ crap down! I know…we are such party animals!! Wish us luck 🙂