Let’s face it: if you don’t enjoy some grilled food during the fleeting late spring, you are totally missing out. And even if you are a committed vegan or a plant-based eater you should not stay grill deprived.
I’ve already showed you how to make phenomenal grilled portobello mushroom steaks, and flavorful grilled eggplant. Today is the day when we cross the Rubicon of vegan grilling with a Grilled Tofu recipe. Trust me: once you try it, you will not be going back!
Before I dive into the details, I have to give credit where credit is due. In this case it all comes down to a fabulous Tofu Bacon recipe developed by The Buddhist Chef. I made that bacon quite a few times and it is absolutely amazing. That recipe inspired me to look for other ways to cook tofu and get it taste and look in a way you would never expect. So here I decided to see whether I can optimize tofu for grilling.
What I discovered is that for successful grilled tofu you do need to cut thicker slices, so I recommend slices that are about 1/2 in (1.5 cm) in thickness. What you’ll need to do is start from extra firm tofu and drain it really well. I left my block of tofu in a strainer and put a heavy can on top to help the draining. Let it sit for one to two hours then pat dry and slice.
The sliced tofu goes into a marinade, and this is a critical step because no matter how good your grilling skills are, tofu is so subtle tasting that grilling it as is will not produce a rich flavor. The marinade I use builds on the Tofu Bacon recipe by using liquid smoke, smoked paprika, chili powder, and cumin, which all work together towards giving tofu the extra smoky aroma. You will need a bit of oil in this marinade, as well as a bit of steak sauce or vegan Worcestershire sauce. Let the tofu marinate for about an hour, then grill it on high and enjoy with your favorite add-ons.
On this occasion I went with a simple steamed corn on the cob, toasted bread, and vegan spicy coleslaw. For this coleslaw you can use any vegan mayo you like, including store bought one. I recommend adding some ground mustard for extra punch. The coleslaw and grilled tofu work incredibly well – they are match made in heaven!
Grilled Tofu Sandwich with Spicy Coleslaw
What you’ll need:
FOR GRILLED TOFU
2 14 oz. (400 g) extra firm tofu
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon vegan Worcestershire sauce
1 tablespoon liquid smoke
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon chili powder
Vegetable oil (to oil grill grates)
Bread for serving
FOR SPICY COLESLAW
16 oz (454 g) bag of Coleslaw mix (or 2 cups shredded green cabbage plus 1 cup shredded carrots)
1/2 cup vegan mayo
3 tablespoons white vinegar
1 tablespoon Dijon mustard
2 teaspoons ground mustard seeds
1 teaspoon ground black pepper
1/4 teaspoon salt
What you’ll do:
- In a large bowl, mix all the Spicy Coleslaw ingredients together, cover with plastic wrap and set aside for couple of hours. Coleslaw needs some time to “mature”, mostly because cabbage needs a bit of time to soften and become smooth and more palatable.
- Drain the tofu and leave in the strainer for 2-3 hours. You can do this overnight in which case leave the tofu blocks in the refrigerator, or you can use any other method of pressing tofu you are used to.
- Once the tofu is pressed/drained, slice each block into 8 slices. Arrange in a single layer, in a deep baking dish or any other type of a container with a flat bottom that will allow your tofu slices to rest flat and absorb the marinade.
- To make a marinade mix all the ingredients (except bread and oil you need for the grill grate). Mix well and pour over the tofu slices.
- Marinate tofu slices for 1-2 hours.
- When ready to grill, prepare your grill as you usually do. In my case this means turning all the burners on (I have a gas grill) to full blast, closing the lid and letting any bits and pieces of food from last time burn off for 10 minutes. Then, I turn down the flames, scrape the grill grates well, and oil them with fresh batch of vegetable oil.
- For grilling tofu I recommend medium high to high flames, so bring the flame up and place the tofu pieces on. Grill for 5-10 minutes on one side, brush on the marinade, flip them over and grill for another 5-8 minutes. If you like the classical grill marks, you will need to rotate your tofu by about 45 degrees and let it grill some more. If doing that, I suggest you keep brushing on the marinade so your tofu does not dry out.
- Keep your grilled tofu tightly wrapped in some foil, to keep it hot while you grill or toast the bread. Once the bread is ready, place a good amount of spicy coleslaw on and top with grilled tofu. I like my sandwiches open faced by you can definitely make this into a standard sandwich, or a wrap. Serve with some grilled or boiled corn for a summer meal worth sharing!
Copyright © Eat the Vegan Rainbow, 2017