Monday, June 2, 2014

Roasted Tofu

This is a fantastic recipe that can be the basis for many a meal this summer.  It is great as an actual roast (you could glaze it if you want), or sliced up cold on a sandwich, or smothered in BBQ sauce.  You could put the tofu in a smoker instead of roasting it.  

INGREDIENTS
- 1 pkg extra firm tofu (pressed, if you want)
- 3 tbsp margarine

Brine
- 2 cups cold water
- 1 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked or seasoned salt

- 2 tsp paprika
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom 
- 1 tbsp light soy sauce
- 1 tbsp brown sugar

- few dashes liquid smoke

METHOD
1. Mix together brine ingredients.  Submerge the whole block of tofu in the brine and refrigerate for at least 8 hours.  
2. Line an 8x8 baking dish with aluminum foil.  Preheat oven to 350 degrees.
3. Heat the margarine in a frying pan over medium high heat.  Brown each side of the tofu then place in the prepared baking dish.  Pour whatever liquid is left in the pan over the tofu.
4. Bake for 40 mins, basting the tofu every 10 mins.
5. Let cool for 10 mins, then slice and serve. 
Sliced roasted tofu, pan-fried, smothered in BBQ sauce, topped with slaw.  

8 comments:

Lauren and Jon said...

Do you press the tofu before you soak it in the brine? I assume yes, but you never know. Thanks!

Anu said...

This looks easy and wonderful! Do you press the tofu before putting it in the brine?

Thanks,

Anu

Vesna said...

Oh Yum! I've never roasted tofu as a whole block before. Definitely going to try it this weekend!

Tracy Warner said...

That roasted tofu looks beautiful!!! I'm so trying this!!!

Jon Eaves said...

Thanks for this recipe! When it showed up in my inbox, I decided had to try it out that very day. My first version followed your recipe exactly, and tasted great! (Browning it on the pan is the key.)

The next day I used the same marinade and tried another version, except that this time I pre-boiled (for five minutes - and then pressed/drained) the tofu, prior to marinating it, so that it would be even more firm, and was not disappointed. It seemed to absorb even more of the flavor, which was ideal. I believe that I'll be experimenting with this recipe all summer! - Jon

Galit Ashkenazi said...

Is this tofu supposed to be squeezed first to remove excess water?

Vegan Dad said...

I did not press the tofu beforehand, but I can't see that it would hurt to press it. Do whatever works for you. I would think that the pressed tofu would take in a little more of the brine and perhaps be a little tastier.

DJ said...

I made this today! It was absolutely delicious!!