PERFECT GRILLED TOFU
This recipe is very easy to double, though you don't need quite double the marinade: About 1 1/2 times the marinade is perfect for four packages of tofu.
Provided by benandbirdy
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
- Meanwhile, mix together remaining ingredients in a bowl.
- Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
- Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
- Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
- Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 4.9 g, Fat 18.3 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 2.6 g, Sodium 880 mg, Sugar 1 g
TASTY GRILLED TOFU ON A STICK
From a whole foods flyer. These are easy and fun to grill up. Even our non vegan friends like them. The sweet and spicy mustard is definitely the key. These are good as a main dish or an appetizer.
Provided by Vegan Courtney
Categories Soy/Tofu
Time 3h45m
Yield 6 tofu sticks, 3 serving(s)
Number Of Ingredients 5
Steps:
- Slice the tofu in 3 equal sections lengthwise, and then cut each slice in half to make six tofu sticks.
- Remove excess moisture from each tofu stick by wrapping in a towel or paper towel and squeezing the tofu juice out.
- Using a knife or brush, spread mustard onto each side of each stick.
- Place the sticks in a large enough container to lay them in one layer.
- Let them marinate in the fridge for as little as three hours or as long as overnight.
- After marinating tofu, remove from refrigerator.
- Place seasoned breadcrumbs on a plate, add chili pepper and mix together with a fork.
- Place each tofu stick on a skewer or use a fork to coat each side with the breadcrumb mix.
- Mist each side of each stick with olive oil.
- Cook on the grill until browned and crispy, or cook in the oven at 375 on a greased baking sheet for 10 minutes or until brown and crispy.
Nutrition Facts : Calories 209.9, Fat 8.7, SaturatedFat 1.6, Cholesterol 0.2, Sodium 836.6, Carbohydrate 19.5, Fiber 3.7, Sugar 3.2, Protein 16.9
GRILLED TOFU ON A STICK (TOFU DENGAKU)
This Japanese dish makes a nice appetizer or snack. No muss no fuss because it's served on a stick. From Japanese Cuisine For Everyone b yYukiko Moriyama.
Provided by alvinakatz
Categories Japanese
Time 20m
Yield 8 skewers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Put miso, mirin, sugar and dashi in a pan and cook, stirring constantly , over low heat until sugar dissolves. Add egg yolk and mix well until glossy. Remove from heat.
- Cut tofu into 8 blocks (small popsicle shapes). In a 12" frying pan, heat oil on medium high. Add tofu and sauté, turning carefully so the blocks don't break, until medium brown.
- Spread miso on one side of the tofu (a pastry brush will do the job.).
- Skewer each piece of tofu with a skewer or wooden stick about 3-1/2 inches long and strong enough to hold up the tofu. A double pronged stick works well.
- Arrange on a plate and serve.
Nutrition Facts : Calories 181.6, Fat 11.5, SaturatedFat 2.3, Cholesterol 41.5, Sodium 45.3, Carbohydrate 8, Fiber 1.5, Sugar 5.8, Protein 14.6
GRILLED TOFU AND VEGETABLE SKEWERS
Tofu and vegetable kebabs are a fast and delicious summer grilling go-to. Using a variety of seasonal vegetables and a zesty herb marinade that does double-duty as a dressing makes this a colorful, crowd-pleasing dish for a cookout or other warm weather meal.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- If using wooden skewers, soak them in water for 30 minutes.
- Cut the tofu into 12 equal pieces by making 2 cuts through the short side of the block and 3 on the longer side; each piece will be a 1 1/4-by-2-inch rectangle. Place the tofu pieces on a paper towel lined-plate, top with another paper towel and press gently to dry.
- To assemble the skewers, thread a piece of tofu vertically onto a skewer, then top with a piece of zucchini, yellow squash, red onion and bell pepper. Repeat twice more, ending with a bell pepper. There should be 3 pieces of each ingredient per skewer. Repeat with remaining tofu and vegetables and place the skewers on a rimmed baking sheet or large platter.
- To make the marinade and sauce, stir together the parsley, oregano, shallots, garlic, honey, vinegar, oil, 2 teaspoons salt and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set it aside for serving.
- Spoon the remaining marinade over the skewers and use a pastry brush to coat all sides of the tofu and vegetables. Season the skewers with salt and pepper.
- Prepare a grill for medium-high heat. Brush the grill grates with oil and grill the skewers, covered, turning them occasionally, until the tofu has grill marks and the vegetables are cooked through and a bit charred on the edges, 16 to 20 minutes.
- Transfer the skewers to a platter and spoon the pine nut and herb sauce over them. Serve with warm naan or pita.
EASY GRILLED TOFU TIKKA MASALA RECIPE BY TASTY
Here's what you need: firm tofu, mini tricolored bell peppers, onion, head cauliflower, greek yogurt, garlic, ginger, paprika, red chili powder, turmeric powder, salt, tandoori powder, skewer
Provided by Gita Kshatriya
Yield 6 servings
Number Of Ingredients 13
Steps:
- Wrap the block of tofu in paper towels and place in a wide bowl with a heavy weight to squeeze out the water content. This may take 1-2 hours. (Placing something heavy on the wrapped tofu block will help to release the water that's stored inside. You may have to unwrap the tofu, squeeze the water out of the paper towels and rewrap the tofu occasionally to make sure the maximum amount of water is released).
- Once all the water has been strained from the block of tofu, cut it into approximately ½ inch (1.2 cm) cubes.
- Mix all the spices, salt and greek yogurt in a bowl.
- Add the cubed tofu, bell peppers, onions and cauliflower and mix well. Add other veggie pieces if desired, and allow this to marinate for about 2 hours for the flavors to really incorporate.
- Wet the skewer sticks. Feed the cubes of tofu, bell peppers, onions, and cauliflower onto the sticks one at a time and set aside.
- Cook on a grill at about 400°F for about 15 minutes, turning halfway.
- Once roasted, remove from the grill and serve!
Nutrition Facts : Calories 154 calories, Carbohydrate 18 grams, Fat 4 grams, Fiber 4 grams, Protein 13 grams, Sugar 11 grams
GRILLED TOFU TACOS RECIPE BY TASTY
If you love fish tacos, you'll also love this vegetarian version that uses grilled tofu in place of fish. Paired with grilled pineapple salsa and topped with avocado, eating these tacos is like taking a bite out of summer. We recommend freezing the pressed tofu before marinating to give it a meatier texture.
Provided by Betsy Carter
Categories Dinner
Time 1h30m
Yield 8 Tacos
Number Of Ingredients 20
Steps:
- Set the pressed tofu on a baking sheet and freeze for at least 4 hours, up to overnight. Let thaw completely, then cut into ½-inch-thick slabs. (Freezing is optional, but will give the tofu a meatier texture.)
- In a wide, shallow dish, whisk together the lime juice and zest, soy sauce, chili powder, cumin, coriander, brown sugar, salt, and canola oil.
- Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30-60 minutes, flipping once halfway through.
- While the tofu is marinating, make the grilled pineapple salsa. Brush a grill pan with canola oil and heat over high heat until just smoking. Working in batches, add the pineapple to the hot pan and cook undisturbed for 5-6 minutes, until distinct grill marks appear and the pineapple is beginning to soften. Flip and cook for another 2-3 minutes, until grill marks appear on the other side. Transfer the pineapple rings to a cutting board and cut into ¼-inch pieces.
- Transfer the pineapple to a medium bowl, along with the onion, jalapeño, garlic, cilantro, salt, and lime juice and stir to combine. Cover and refrigerate until ready to serve.
- Grill the tofu: Brush the same grill pan with more canola oil. Heat over medium-high heat until just beginning to smoke. Working in batches, remove the tofu from the marinade and grill for 3-4 minutes on each side, until distinct grill marks appear. Cut each tofu slab into ½-inch slices crosswise on the diagonal.
- Just before serving, grill the tortillas over medium-high heat until just warmed through and some brown spots appear, about 1 minute per side.
- Assemble the tacos: Fill each tortilla with grilled tofu and top with 2-3 tablespoons of pineapple salsa and 1-2 avocado slices. Serve with lime wedges alongside.
- Enjoy!
- RECIPE BY: Karlee Rotoly
Nutrition Facts : Calories 229 calories, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, Sugar 7 grams
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