Tuesday, June 13, 2006

Grilled Tofu

These are from Bryanna's free Vgean Feast Recipe Archives.  See sidelink for direction to her site.



Makes about 8 "burgers"

From my book “Soyfoods Cooking for a Positive Menopause”.


Serve these like a "cutlets", or burgers on sesame buns, or slice them up and eat in a wheat tortilla, or add to a stir-fry.


 24 oz. firm tofu, sliced 1/4" thick


Teriyaki Marinade:

1/2 c. EACH soy sauce and water

1/4 c. dry sherry or white wine (or apple, pineapple or white grape juice)

1/3 c. maple syrup or unbleached sugar

1 tsp. grated fresh ginger (or 1/4 tsp. powdered)

1 clove garlic, crushed


Mix together the marinade ingredients in a small pot and simmer for a few minutes over high heat.  Pour the sauce over the tofu slices in a covered container, covering the slices with the sauce.  Cover and refrigerate for up to a week.  Grill or broil the slices, or pan-fry in a nonstick skillet over medium-high heat until browned on both sides.




Makes 6 large “burgers”

From my first book, “The Almost No-Fat Cookbook”.


This “burger” has the chewy texture and juiciness associated with a truly good burger.  In this recipe, frozen tofu provides the chewiness, and the dark marinade lends a "meaty" flavor and moist juices.  It’s not really a “burger”, since it consists of a slab of marinated tofu, but no matter—it’s good!


2 lbs. medium-firm or firm tofu, frozen at least 48 hours



1 and 1/2 c. water

2 T. soy sauce (regular or mushroom )

2 T. ketchup

2 tsp. Marmite, Vegemite or other yeast extract, (gives a “beefy” flavor)

     OR 4 tsp. red or dark miso

OPTIONAL: 1/2-1 tsp. liquid smoke

1/4 tsp. garlic granules

1/4 tsp. dried oregano

1/4 tsp. dried basil

1/4 tsp. onion powder

OPTIONAL: gravy browner (for color—or use dark or mushroom soy sauce instead of regular soy sauce –see above)


Thaw out the tofu.  Slice each pound block into three thick slices.  Place the slices on a cookie sheet covered with a couple of clean, folded tea towels.  Cover the slices with more tea towels and another cookie sheet.  Weigh this arrangement down with something heavy for about 15-20 minutes.  Now the tofu slices are ready for marinating.


Mix the marinade ingredients together and pour over the prepared tofu slices in a shallow container in one layer.  Cover and let marinate for several hours or days.


Just before serving, pan-fry on a lightly-oiled heavy skillet or nonstick skillet over medium-high heat until browned on both sides.   Or cook on an indoor grill.  Serve on buns with all the trimmings.

1 comment:

rigtenzin said...

Your recipes sound great. I'm going to try one of them tomorrow night.

I found your blog by clicking on the "Next blog" button. It's a strange way to find things, but it's entertaining at least.