Here's one of those concept dishes, that I just did and didn't create an actual recipe.
I made a batch to bring to a dinner featuring meat so I would have something to eat. The hostess left some potatoes plain for me before she made non-vegan mashed potatoes and there were steamed green beans and my vegan cauliflower "steaks" along side (watch for that recipe). I may recreate this tofu dish soon and when I do I'll write down the proportions and update this post.
Tofu Baked in Pomegranate Molasses BBQ Sauce
The genesis for this dish is my sauce, which you can see below-- basically it's pomegranate molasses with tomato paste and brown sugar. I added about 3/4 cup of hot water and stirred the sauce until smooth and added 1/4 of a small onion, chopped and 3 chopped garlic cloves along with a container of extra firm (not super firm), tofu, drained, rinsed and cut into cubes. Let marinate for 15-20 minutes, stirring occasionally.
Put in an oiled baking dish in a preheated 425 degree oven, bake, stirring occasionally, until the tofu is creamy when you bite into a piece, onions are browned and the sauce is almost entirely incorporated into the dish (it shouldn't be liquid).
Serve hot, warm or at room temperature. Drizzle with additional pomegranate molasses before serving if desired.
I used a 12 oz. container of House brand tofu and it I could have eaten the whole dish myself, so I'm not sure how to rate the serving size. Maybe 2 if you are not ravenous.
Pomegranate Molasses BBQ SauceMakes about ½ cup
½ cup pomegranate molasses
2 tablespoons tomato paste
1 teaspoon sugar
1/8 teaspoon salt
Put all ingredients in a small saucepan over low heat. Mix well. Heat, stirring occasionally for 20 minutes. Do not allow to boil. Pour into container or serving bowl and allow to cool. Mixture will thicken as it cools.