In Memphis (a.k.a. "barbecue capital of the world"), everything comes slathered in tangy barbecue sauce ... even spaghetti. Traditional BBQ Spaghetti is piled high with pulled pork and 'cue sauce fills in for marinara. My vegan BBQ Spaghetti is served with a mountain of tangy barbecue tofu:
I admit the picture does make it look like someone threw up on top of spaghetti. But just know that the tofu version of this dish looks ten times more attractive than its meaty counterpart. Pulled pork is not pretty.
Anyway, this is another recipe for my Southern vegan cookbook. I used the same barbecue tofu recipe that I use for my Barbecue Tofu Mushroom Sandwiches, which calls for crumbled tofu, minced mushrooms, and my special sauce (recipe's in the book...sorry). I did add minced green bell pepper to the spaghetti dish though because it seemed like a good thing to do.
I scarfed this down after my workout this evening, along with a iceberg lettuce salad slathered in Organicsville Non-Dairy Ranch (the best thing ever for vegan ranch lovers!). The only thing missing was the traditional red-and-white oilcloth that typically covers the tables in Memphis barbecue joints!