Barbecued Waffle Iron Tofu

Drain the extra firm tofu (7.5 ounces) and cut it into 3-4 equally thick pieces lengthwise. Place it on paper towels or a clean tea towel, cover it with the same, and press gently with your hands to remove some of the water.

On a shallow plate, mix the ketchup (3 tablespoons) with the barbecue rub (1 teaspoon), soy sauce (0.5 teaspoon), and prepared mustard (0.25 teaspoon). Combine well and add stevia (1 pinch) or other sweetener a tiny pinch at a time until you like the sweetness. Drag each piece of tofu through the sauce until it's coated on all sides.

Preheat your waffle iron on its highest setting. Once it is hot, place the tofu on the iron, distributing it equally. (Save the extra sauce to serve with the tofu.) Gently close the waffle iron and set a timer for 4-5 minutes. Start 5m timer

Keep the waffle iron closed for at least 4 minutes (unless you smell something burning). Slowly lift the lid to check on the progress of the tofu. If it is not uniformly browned or still seems wet, gently close the lid and give it more time. Check it in 1-2 minutes intervals until it is firm and done. (Some pieces may cook more quickly than others, so remove them as they get done.) Start 2m timer

Brush with extra barbecue sauce and serve alone or on sandwiches.