From Bland to Grand — Grilling Tofu
Posted by Alayne Gardner-Carimi on
Protein Packed Canvas
Labor Day weekend is the unofficial last big grilling weekend of summer. Incorporating tofu into your Labor Day grilling can make a delightful addition to your holiday cookout. With the right marinade, tofu can become vegan BBQ chop, a Mediterranean Kabob or even a fillet of fish! This flavorful, plant-based option will surprise and delight your guests.
Fortunately for you, vomFASS Madison – with our wonderful oils, vinegars and spirits – can help you create a multitude of marinades to easily complement any traditional grilling favorites. Marinades can transform tofu from bland to grand, giving it zest, heat, sweetness, or whatever your recipes or taste buds call for. Whatever you’re in the mood for, tofu can adapt.
4 Steps to Grilled Tofu Success
Tofu comes in different textures, from silken to extra-firm, each suited for different types of dishes. You can turn the right tofu into smoothies or desserts, crisp it up in a stir-fry, or grill it for a hearty main dish. Choosing the right tofu is key to achieving the best texture and flavor on the grill. Choose from...
Extra-Firm Tofu: Best for grilling. It holds its shape well and can be easily sliced, skewered, or marinated without falling apart.
Firm Tofu: Also a good choice for grilling, though slightly softer than extra-firm. It absorbs marinades well and still holds up on the grill.
Medium or Soft Tofu: Not recommended for grilling, as it’s more delicate and likely to crumble. Best used in soups, smoothies, or soft dishes.
Hard pressed:
Regardless of which kind of tofu...you purchase, it naturally contains a large amount of water. Water-logged tofu is difficult to pack with flavor, since it's already completely saturated with liquid. To make room for all of the tofu marinade you’ve chosen, slice your tofu block into slices (around ½-1½ inch thick depending on whether you are making “chops” or “kebabs”), place them between two layers of paper towels. You can press them with your hands or set a heavy chopping board on top and leave it to do the hard work. This is faster than pressing the whole block and the tofu is less crumbly—especially on a grill.
Ready, set, marinate:
Once your tofu's pressed...pick your marinade and mix all those delicious ingredients in a bowl. Put your tofu in a bowl or a zippered bag, pour over the marinade, and give it a good toss to make sure it’s all covered. Stick it in the fridge for at least 30 minutes, although the longer you marinate, the bigger the flavor. For very acidic marinades, limit the time to a few hours to prevent the tofu from breaking down.
Cooking:
The best way to cook tofu is...quickly and using a moderately high temperature. This ensures a crispy exterior without drying out the center. Once your tofu's had its marinade, fire up the grill, oven, or heat up the frying pan to about 375°F. If using a grill, make sure the grill is clean and oiled to keep the tofu from sticking. With other cooking techniques, you don't need to add extra oil; the marinades have all you need. Unlike its meaty counter parts, you can baste the tofu with the marinade for an extra pizzaz.
Blank Canvas
Tofu often gets a bad rap for being bland or unexciting, but with the right preparation, it can be a true culinary star. Tofu's superpower is its ability to soak up any flavor you throw at it. Because of the structure of tofu, it essentially acts like a sponge and soaks up whatever sauce or liquid you cook it in. We’ve included some very versatile marinade recipes below.
Nutritional Powerhouse
Tofu is packed with protein from soy. Unlike other legumes, soy contains a complete array of all nine of the essential amino acids, so it makes an excellent meat alternative. It’s also rich in iron, calcium (especially if fortified), and essential amino acids. For those following a plant-based diet or looking to cut down on meat, tofu can be nutritious protein source.
If tofu is or becomes a large part of your diet, most nutritionists suggest choosing tofu made from organically farmed, non-GMO soy or making your own, using the same type of soybeans. If you make your own you can also use the okara (leftover soy paste) to make tasty high-protein, high-fiber patties on the grill.
An Ode to Grilled Tofu
From soy’s quiet, tranquil streams,
You rise to meet the chef’s wild dreams.
A canvas blank, yet full of grace,
You take on flavors, find your place.
Marinated, seasoned, kissed by flame,
You shed the myths, shed the blame.
No longer bland, no longer plain,
You rise, Tofu, to claim your reign.
With each bite, a tale you tell,
Of earth and fire, you blend so well.
A dish of comfort, health, and thrill,
Tofu on the grill, our hearts you fill.
—Author Unknown
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