Tempting Tofu

Growing up, my sister was the experimental one of the family when it came to food.  She convinced my family to try whole wheat pasta.  She got me started on the obsession known as peanut butter.  And she introduced our house to tofu

My brother and I were less than happy about this intruder.  We conspired together to come up with a plan, which involved walking around the house with picket signs “we hate tofu.”  My mom, trying to be supportive and understanding for my sister’s sake, helped my sister make a batch of vegetarian stuffed shells made with silken tofu.  My brother and I still complained.  It was a trying time for my family. 😉

However, much to my brother’s horror and disgust, I sneaked in a bite of the stuffed shell.  And I liked it.  A lot. 

Over the years, tofu has quickly become a weekly meal in my house.  I love how versatile it is.  It’s a great lean protein choice, and goes well with everything from spring rolls to stirfries to sandwiches.  And now that there’s a TofuXPress in my life (thanks Richard!), pressing it doesn’t requjre a gajillion paper towels or messy plates or heavy cans. 😉

Pressed overnight and ready to go!

I sliced the block in half, and then cut it again, which formed 4 slices.  Followed by a pop in the freezer for a good 4 hours in order to give it a firmer texture.

After freezing, I dethawed it in the microwave.  Time to marinade!

I chose a Thai peanut sauce and my dad went with the Bone Suckin’ sauce.  We ended up taking one of each flavor, and I honestly have to say that the Bone Suckin’ Sauce was my favorite.  It was spicy, but only mildly.  And I could pronounce the ingredients (that’s always a good thing 😉 ).  We also cooked up a portobello mushroom with some balsamic and olive oil.  Plus brown rice and a broccoli dish which deserves a name of its own (so good!)

Grilled Tofu

  1. Follow procedures of pressing, freezing and dethawing tofu (freezing is optional, but it does give a wonderful texture!)
  2. Marinade for an hour or so in your favorite sauce/marinade.
  3. Spray a sheet of foil with cooking spray.  Throw tofu on the foil and cook over medium grill heat until browned (about 5 minutes). 
  4. Flip and cook until browned on other side (about 5 more minutes

The Broccoli Dish That Deserves A Name

  • 1 head broccoli, chopped
  • 2 tsp olive oil
  • garlic powder
  • 1/2 avocado
  • 1/2 tomato
  • salt and pepper
  • lemon juice (a splash or so)
  1. Heat oven to 425.
  2. Mix broccoli with olive oil and a liberal amount of garlic powder.  Pour on cookie sheet and cook for 15 minutes, flipping halfway through.
  3. Meanwhile, mash together avocado, tomato, lemon juice, salt and pepper to taste and more garlic powder if desired. 
  4. When broccoli is browned to liking, combine with avocado mixture and serve.

“I never thought I would be grilling tofu on my Weber grill.”  —Dad

Me neither.

And yet we both found ourselves mmm’ing over a delicious meal of grilled tofu.  Twas a perfect meal.

Vacation is calling!  I’m off to finish up with this…

Question: Have you ever tried tofu?  Do you enjoy it?  What is your favorite way to eat it?

(as an aside, my brother is now vegetarian and doesn’t think twice about ordering tofu when he goes out to eat :mrgreen: )


15 thoughts on “Tempting Tofu

  1. Thanks for the shout out and the tofu grilling tutorial – I don’t have a BBQ yet so I only have grilled tofu at my parent’s house, but when I do, I’ll have to try the foil method. That broccoli salad looks SO tasty – the avocado mash looks like it would add a nice element of creaminess.

  2. Mmm tofu 🙂 I really like it with BBQ sauce or pesto the best!

    Did you just wrap that in foil and place it on the grill? I usually bake it.

    • No wrapping necessary! I kind of just fold the foil in half, make it look like a rectangular plate, and spray it to prevent sticking. Then just put it flat on the grill and throw the tofu on top (kind of like a faux frying pan 😉 ). Works like a charm and makes it nice and crispy on the outside. 😀

  3. Funny how things change! Your brother now being a vegetarian and tofu-lover 😉 I prefer tempeh because of its chunkier texture – have you tried it? I don’t eat tofu often except usually when eating out at Japanese or Thai places. Though the pesto tofu at Mellow Mushroom is really really good!

    • Mmm…*love* tempeh! I agree it has a chunkier texture and I love, love, love it in sandwiches or salads. 😀

  4. P.S. What flavors of the Bone Suckin’ Sauce have you tried? I just found out it’s gluten-free (hooray!!) plus it’s on sale at Earthfare and I’d love to pick some up 😉 Recommendation, please?

  5. I am a tofu addict! I eat it a couple times per week at least.
    I just picked up Bone Suckin Sauce last week, and I am already hooked! It’s fabulous when mixed into a black bean burger.

  6. I love the story about your sister getting you hooked on everything you now love. It’s funny looking back on things we now love – I think there’s plenty of things I used to turn my nose up at food-wise (namely, vegetables! haha) that I now love.
    The tofu looks great – and I’ve yet to have a really good tofu dish!! I guess I just haven’t felt so inclined to try making it since I’m so content with beans, tempeh, seitan, etc for protein?

  7. Haha, that’s such a great story. I really like tofu baked and dunked in bbq sauce like a chicken nugget. 🙂

    Also, I really want to try that nameless broccoli dish – broc is my favorite!!

  8. Hmmm, the broccoli looks super good! And I’m wondering if I could get Nate to try tofu. I’ll bet he’d picket with signs… but maybe he’d secretly love it after he tried it. 🙂

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