lookioh.blogg.se - Grilled tofu

#GRILLED TOFU HOW TO#
#GRILLED TOFU FREE#

Flip and repeat the process on the other side. When hot, place the skewers on the grill and allow to cook undisturbed for a few minutes until the start to naturally release from the grill and appear to have grill marks. Place on a preheated and greased grill or grill pan. The only thing I made sure to do was add about 3 tofu cubes to each skewer with vegetables in between to make 8 skewers. The pattern doesn’t need to be exact, just assemble them as your heart desires.

Assemble the SkewersĬarefully thread your tofu and vegetables on to each skewer. Mix the marinade together and then add all your vegetables to the citrus oil mix and toss to coat. In a separate bowl, combine the oil, lime juice, parsley, garlic and oregano with a generous pinch of salt. I try to cut them to match the thickness of the tofu as best as possible. Coat the VegetablesĬut your vegetables into equal sized pieces. Fold in the tofu until completely coated and then place in the fridge to marinate and prepare the remaining veggies. Cut the tofu into 24 cubes and prepare the peanut barbecue marinade by combining the peanut butter, sriracha, maple syrup, garlic, soy sauce, lime juice and barbecue sauce in a bowl. Press and drain your tofu really well then pat dry with a paper towel.

#GRILLED TOFU HOW TO#

How to Make Grilled Tofu Skewers Marinade the Tofu

Oregano: Dry oregano works really well, but you can also sub in thyme or dry basil as well.

Garlic: Can never have too much garlic in my opinion.

You can also swap for some fresh cilantro.

Lime Juice: The other half of the lime.

Avocado Oil: Since I grill at a high heat, I like to use a high heat oil like avocado oil.

I often will use Stubbs Original when I’m in a rush to make these.

Barbecue Sauce: Use your favorite brand or homemade recipe.

If you have a large lime you can use half for this marinade and the other half for the vegetable marinade below. To make gluten-free, just use a gluten-free tamari or coconut aminos.

Soy Sauce: This helps provide umami flavor.

#GRILLED TOFU FREE#

Feel free to omit if the sauce tastes sweet enough with the barbecue sauce. Maple Syrup: To help balance some of the heat above.If you don’t tolerate spice well, you can replace the sriracha for an equal amount of barbecue sauce. Sriracha: You can control the amount of spice to your preference.You can also replace it with almond butter or sunflower seed butter if preferred. Peanut Butter: Use a natural peanut butter that only has peanuts and salt in the ingredients.

As a result, you will notice some ingredients do repeat, which helps keep this recipe fairly minimal to prepare. Warm up the marinade in a saucepan or regular pan before drizzling.For this recipe, I marinated the tofu and vegetables in different sauces to help compliment each other in flavor. Once you grill the tofu, drizzle the leftover marinade on top of the tofu to add more flavor.

Getting more flavor in the tofu: If you have the time, I recommend marinading the tofu overnight.

The cooking time is about the same (2 to 3 minutes on each side).

Pan Frying: You can also cook the tofu in a regular pan.

When you are preparing the marinade make sure to stir everything until the sugar dissolves.

Substitutions: I liked using honey for the marinade, but if you want to make a vegan version, feel free to use maple syrup or agave.

I am working on a DIY cajun seasoning recipe that I will post soon, so stay tuned!

Cajun Seasoning: When I tested this recipe, I used generic cajun seasonings that I found at the supermarket and thought they worked well.

I like to add garlic powder to the marinade for more garlicky flavor, but that’s completely up to you! MASTERING MY MISTAKES / COOKING NOTES The marinade is made with ingredients you probably have at home: olive oil, soy sauce, honey, cajun spice seasoning and salt. Just drain and press a block of House Foods extra-firm tofu, cut them into 6 slices, marinade the tofu and grill them. This cajun-spiced grilled tofu was a big hit in my house. With July 4th around the corner, I wanted to share a simple vegetarian recipe that you can bring to a barbecue or party.