Smoke tofu in your home barbecue.
Tofu is often used to regain some of the vitamins, minerals and protein that are often lacking in a vegetarian diet. Tofu is made from curdled soya milk and a coagulant, and pressed into a block form. Tofu is often packaged in water and should be stored in fresh water until used. For smoking, a firm or extra-firm tofu is necessary, and comes closest to replicating a meat-like consistency. Add this to my Recipe Box.
Instructions
1. Drain the tofu from its water packaging, rinse with fresh water and pat dry with paper towels. Mix 1 tsp. of salt, 1/4 tsp. of pepper, 1 tsp. garlic powder, 1 tsp. onion powder and 1 tsp. smoked paprika in a small bowl.
2. Rub the seasoning mixture over the block of tofu and allow to dry in a strainer at room temperature for 1-2 hours. Refrigerate for 2-3 hours before smoking to allow the tofu to cure.
3. Combine 4 cups of hickory wood chips and cover with water in a mixing bowl. Soak the chips for approximately 20 minutes. Drain and place them into your barbecue's removable smoking tray. If your barbecue does not have a smoking tray, use a clean, empty tin can or create an aluminum foil pocket for your hickory chips. Remove the grill from your barbecue to insert the smoking tray or can directly over the flames. Heat the barbecue to approximately 350 degrees. When the hickory chips begin to smoke, the grill is ready.
4. Brush olive oil onto the grill slats to avoid sticking and place the seasoned block of tofu as far away from the flames as possible. Close the barbecue's lid and allow to smoke for 20 minutes. Turn the tofu over carefully with a spatula and smoke for another 20 minutes.
5. Inspect the tofu block for doneness. Continue smoking if the block is not slightly tacky, brown and firm. Slice and use in a sandwich or add to grilled vegetables for a vegan meal.
Tags: smoking tray, your barbecue, block tofu, fresh water, hickory chips, Tofu often