Nothing says summer like barbecued food – but for those of us who don’t have an outdoor grill, an indoor one will have to do. Actually, for me it’s not much of a sacrifice since my George Foreman is easy to use and cooks food well, right down to the pretty grill marks. I may feel different when I have a real barbecue, though.
I served this grilled tofu to a bunch of meat eaters, along with my vegan herbed potato salad, and everyone loved it. We had it at room temperature, but it would certainly taste delicious hot off the grill, or cold atop a salad or sandwich.
The marinade was subtle and simple, though my husband said he would have added more chili powder to it. I doubled the original recipe and it makes a healthy portion, so you could halve the amounts below if you’re only cooking for a couple of people. Or have lots of leftovers! I like to marinade my tofu overnight as well, to give it extra time to soak up more flavour.
How do you survive in the summertime without a barbecue?
From FatFree Vegan Kitchen
2 blocks extra-firm tofu
2 tbsp soy sauce or tamari
2 tbsp maple syrup
2 tbsp lemon juice, freshly squeezed
½ teaspoon mild chili powder
Wrap tofu in a kitchen towel and place a light weight (about 1 pound) on top while you prepare the marinade. Something flat like a book with a can of beans on it works well to remove some of the water from the tofu.
Combine remaining ingredients in a large Tupperware or pan.
Cut the tofu into slices about ½ -inch thick. Place them in the marinade, turning so that both sides of slices are coated with the mixture. Refrigerate for at least an hour, turning halfway through.
Heat a barbecue grill, electric grill, or non-stick skillet; spray lightly with non-stick spray if necessary. Cook on each side until light brown.