Soul Food
Morgan’s “Baby-Get-Back” Ribs
2 8-ounce packages of bean curd sticks (available at most Asian markets; be sure to ask for bean curd
sticks, rather than bean curd sheets)
2 Tb olive oil
4 tsp peanut butter (or more, to taste)
¼ cup nutritional yeast
2 Tb miso
2 tsp paprika
2 cups natural barbecue sauce (see recipe below or use all-natural
store brand)
Soak the bean curd in warm water for 4-6 hours. When the bean curd is softened, drain it, squeezing out
the excess water, and cut into 4- to 6-inch lengths. Preheat the oven to 370 degrees. In a large bowl, mix
together the olive oil, peanut butter, nutritional yeast, miso and paprika to form a rich paste. If the mixture is
too thick, add a teaspoon of water at a time to thin it a bit. Add the bean curd “ribs” to the paste and mix
together, coating the “ribs” thoroughly. Place the “ribs” side by side on a large baking sheet and bake for
25 minutes, turning them so they bake evenly, until the bottoms are crisp and brown. Remove from the
oven and, using a barbecue brush, apply the barbecue sauce to the “ribs.” Return to the oven and bake for
10-15 more minutes. Serves 4. (Adapted from recipe by Russell Simmons in PETA’s Animal Times.)
Natural Barbecue Sauce
3-4 medium size tomatoes
10 sundried tomatoes
1 cup raisins
2 tsp vinegar
1 Tb tamari or liquid aminos
1 tsp thyme
1 tsp paprika
2 Tb barbecue spice
1 tsp chili powder
Soak the sundried tomatoes in water for a couple of hours to allow them to get soft. Cut the tomatoes in
fourths and place all ingredients in a food processor. Using the S blade, pulverize the contents until smooth. (Adapted from 30 Days @ Delights of the Garden by Imar Hutchins.)