Try to keep them around ½ an inch in width. Once you've pressed and drained your tofu (you can repeat the process twice to be thorough, if you have enough time), you can slice your block into smaller pieces. Leave your tofu to press for at least 20 minutes. You can also wrap your tofu in paper towels and press down firmly using a heavy object (a chopping board always does the job nicely). The best way to do this is by using a tofu press. This allows the tofu to absorb your marinade's flavors, so you need to remove all the water you can from the tofu as possible. The first stage of all grilled tofu recipes is to press and drain the liquid from your block. You can't start grilling tofu until you've pressed it. Either way, you need to make sure you have a suitable grill plate, especially when you're looking for those signature scorch marks. Using charcoal can give you a more authentic and much smokier flavor. You can grill tofu in the oven or by using an outside barbecue. For the healthiest meal, stick to the side salads and the lighter marinades! What's the best way to grill tofu? Of course, there's no point learning how to grill tofu in a healthy manner if you're going to neglect the healthiness of the sides or sauces you add to your dinner. This high protein content is another reason why tofu is so popular as a meat replacement. Tofu is also a particularly healthy type of food, as it's low in calories, low in saturated fats, but high in protein. During the cooking process, much of the excess oil or fat also drips off into the fire. Grilling is a fantastic way to cook up surprisingly healthy food, as you don't need to cook your ingredients in large quantities of oil. You can stir the tofu every now and then to keep it well coated. Prepare it a day early if you can, and just leave it sitting in the fridge in its seasoning for 24 hours, if possible. If left to marinate for long enough, the tofu absorbs and takes on the flavors of its seasoning (and can be made to taste like almost anything!).įor the best results, though, you need to leave your tofu to marinate overnight. However, tofu makes such a great meat-substitute precisely because of this neutral flavor. Without the marinade, it doesn't taste like much at all. Tofu has an admittedly bland, mild, and rather neutral flavor if it's prepared and eaten on its own. As we said, a tofu press is the most effective way to drain your block of tofu (and the easiest way, too), but you can use heavy kitchen objects and a bunch of paper towels to get the job done. This stops the tofu from tasting watery and allows it to absorb the marinade's flavors that you're preparing for the grill. If you give this grilled tofu gyros a try, let me know! Making it is as simple as firing up the grill, picking up some pita bread and House Foods tofu at the grocery store, and whisking together a simple marinade.Pressing tofu is the best way to drain the liquid from the block. I rounded my pita bread out with lettuce, cherry tomatoes, some extra fresh parsley, and a few slivers of red onion. Optional! Any grilled vegetables you happen to be cooking up would also be nice additions here. I put some french fries in my tofu gyros because they’re sometimes included and I am a potato lover. I tested this with both coconut yogurt (my fave) and almond yogurt (something I eat begrudgingly) and thanks to the punchy vinegar and dill flavors, it tastes great either way. You can certainly use tahini sauce or hummus instead of vegan tzatziki, but I encourage whipping some up if you can access plain non-dairy yogurt. Here I’ve marinated it in a blend of Greek inspired seasonings and umami ingredients to make it worthy of your grill. The majority of plant-based foods taste delicious when grilled, and while it takes a little bit of finesse, grilled tofu is no exception. I’ve always been of the opinion that there’s no reason for vegetarians to feel left out when it comes to grilling. Stuff a warm pita bread with tender spiced tofu, lettuce, tomatoes, and vegan tzatziki to make these delicious grilled tofu gyros!
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