- Total time 25 minutes
- Portion size 4 servings
In small pot, combine ketchup, vinegar, Worcestershire sauce, brown sugar, molasses, mustard, spices and bourbon. Bring mixture to boil; reduce heat and simmer for 2 minutes. Remove from heat and set aside.
Preheat barbecue to high heat (about 400°F); grease grill.
Brush endives with 1 tbsp oil; season with salt and pepper. Place on grill and cook, flipping once, until nicely browned, 1 to 2 minutes per side. Set aside.
Brush tofu slices with remaining oil; season with salt and pepper. Place on grill; cook for 2 minutes on each side. Brush both sides with barbecue sauce; cook for 2 minutes more. Remove from grill and brush once again with sauce.
Divide rice (if using) among plates. Top with tofu and endive and sprinkle with green onions.
Nutritional facts PER SERVING: about
- Fibre 3 g
- Sodium 750 mg
- Protein 13 g
- Calories 215
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 30 g