Here is a meatless barbecue recipe that highlights one of the most robust vegetables to be harvested in spring, rhubarb. It marries well with spices and soy sauce to make a suitably tangy marinade.

Rhubarb-Marinated Tofu Steaks [Vegan]

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For the Tofu:

  • 1 pounds firm tofu

For the Marinade:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3 large rhubarb stalks, chopped
  • 1/4 cup ketchup
  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • 2 teaspoons whole-grain mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon cumin


  1. Cut your tofu into 8 chunky slices, about 5/8 inch thick. Set aside.
  2. Warm the olive oil in a skillet, add the onion, and saute over medium heat for 3 minutes, until softened. Add the garlic and saute for 1 minute. Add the rhubarb along with the rest of the marinade ingredients. Bring the mixture to a boil, then simmer for 15 minutes. After the rhubarb has softened, let the mixture cool slightly, then blend to the consistency of a sauce and cool.
  3. Coat the tofu steaks with the sauce and marinate for at least 30 minutes. The longer the marinating time, the more flavor soaks into the steaks.
  4. Gently warm the steaks in the marinade until heated through.
  5. Alternatively, heat a heavy skillet or a cast-iron griddle pan and grill the steaks for a minute or two on each side, gently warm the remaining sauce, and pour it over the steaks.


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