The basic barbecue tofu recipe for this can be found in the cookbook called,
"7-Secrets Cookbook," by Neva & Jim Brackett, page 39.

For this Veggie recipe, I used Soy Curls (soaked for 5 minutes in water)
before marinating in place of the Extra Firm Tofu called for in the original recipe.
(The Extra Firm Tofu creates a wonderful Barbecue dish that can be used for sandwiches.)

When using the Soy Curls, I follow the recipe here and marinate
in a small crockpot for 1 to 2 hours; then add to stir-fry of vegetables.
The recipe calls for baking the tofu slices.

Original Recipe
16-ounce package extra-firm tofu
3/4 cup water
2 TBSP Bragg Liquid Aminos
2 TBSP honey or more to taste
1/2 tsp salt or butter-flavored salt
1/2 tsp garlic powder
1 tsp Wright's Hickory Seasoning (optional)
1 tsp paprika
15-ounce can petite diced tomatoes in juice
2 TBSP peanut better or 1/4 cup dry-roasted peanuts
1 tsp onion powder
2 TBSP dried onion flakes (or 1 small onion
1 TBSP dried parsley flakes

1. Soak the Soy Curls for five minutes or
Cut the tofu in 1/2-inch slices or dice in 1-inch cubes.
2. Combine water, Bragg's, honey, salt, garlic powder,
Hickory Seasoning, and paprika in saucepan.
Add the tofu slices or cubes. Bring to a boil, reduce heat,
simmer, covered, for 10 minutes.

(I like to use a small crockpot and cook longer. Then add to
favorite vegetables for a stir-fry.)