BBQ Peanut Butter Tofurky

This is one of my oldest Tofurky recipes, but it has stood the test of time! It’s got a deep, rich note from the peanut butter and powerful, caramelized goodness from the BBQ sauce. It’s great cooked in the oven, but intoxicating when it’s slow-smoked on the grill. You can use a store-bought BBQ sauce, or make your own, depending on how ambitious you are.


Time to Make: Varies
Makes 1 stupendously awesome Tofurky


1 cup of your favorite BBQ sauce (see below for my homemade BBQ sauce recipe)
3 tablespoons of chunky peanut butter
Option: a shot of whiskey
Olive oil


Combine the BBQ sauce, peanut butter, and optional whiskey. Smother the Tofurky with the sauce.

In the Oven: Add a thin layer of olive oil to a baking dish, and add the smothered Tofurky to the dish. This will help protect your baking dish from getting caramelized BBQ sauce stuck to the bottom of it. Roast the Tofurky at 325°F for 40 to 50 minutes. About 25 minutes into roasting it, rotate the Tofurky 180 degrees.

On the Grill: Light your grill on  one side, but leave the other side unlit. If you are using a gas grill, make sure you add some hickory wood chips. If you are using a charcoal or wood-fire grill, hickory coals work best (although you can use any type.) Drizzle olive oil on the BBQ sauced smothered Tofurky. This will keep it hydrated. Place the Tofurky on the unlit portion of the grill and close the lid. Smoke and roast the Tofurky for 2 hours, rotating it gently every 30 minutes. If it looks like it is getting dehydrated, spritz it with water.


Mixing Bowl
Measuring Cup
Stirring Spoon
Grill or Baking Dish

My Homemade BBQ Sauce

1 white onion, chopped
1 tablespoon of olive oil
4 cloves of garlic, minced
2 cups of crushed fire roasted tomatoes
3 tablespoons of soy sauce
1/2 cup of brown sugar
1/4 cup of molasses
1/3 cup of prepared yellow mustard
1 1/2 tablespoons of ground allspice
1 teaspoon of dried parsley
1/2 teaspoon of salt

Over medium high heat, saute the onion until it is well-browned, about 8 to 10 minutes. Add the garlic and saute 2 more minutes. Add the remainder of the ingredients and stir. Bring the sauce to a simmer, reduce the heat to medium low, and simmer it for about 20 minutes. Puree the sauce.