Just in time to start off the summer grilling season, a new cookbook to review, Grills Gone Vegan by Tamasin Noyes. Except I don’t have an outdoor grill. Not to worry, the recipes includes both an outdoor and indoor cooking method.
First up is Smoked Tofu without a Smoker (page 88). Yeah, I don’t have a smoker either. But I love that smokey flavor. Pretty easy to make but it does take time, mostly waiting around. First pressing the tofu (I used a tofu press), and then marinating and finally cooking. Recipes that require advance planning are noted at the top of the recipe.
I had a bit of a sore throat, so I made Asian Street Soup (page 49) to help soothe it. Although I prepare the noodle bowl inside on the stovetop, you could also make it outside on the grill. Pretty cool, huh? I wasn’t able to find Thai chile so I subbed in half a serrano pepper instead and topped with a few slices of the smoked tofu.
It’s not summer until you slap some Seitan Ribz, (page 94) onto the grill. I’ve made homemade seitan before but sometimes the texture doesn’t come out quite right. I had no such problems with this recipe.
But it does involve multiple steps, from making the Barbecue Rub (page 158), to baking then grilling the ribz, and serving it with the Barbecue Sauce in a Flash (page 165). But it was well worth the effort. So happy the recipe makes a lot. It’s easy to freeze the extras and just defrost in the fridge as needed.
With the abundance of Seitan Ribz, I used it in another recipe, Tappanyaki Seitan Wrap (page 54). I knew it would be super good as soon as I saw it had mayo and sriracha in it. And it was, but the Sweet-and-Spicy Marinade (page 162) as a dipping sauce really kicks it up a notch, adding a whole nother layer of flavors.
Not pictured is the Oh-So-Easy Hash Browns (page 136) which I made to use up a past-its-prime russet potato. Previous attempts at hash browns at home were mediocre at best, but that’s because I never really knew the secret to crispy hash browns. Now I know.
For dessert, Skillet-Grilled Mango-Blueberry Cobbler (page 147). Ridiculously easy to make compared to a pie and an interesting twist on the filling with the combination of mango, blueberry, basil and cardamom flavors.
So far, everything I’ve made is like a new favorite of mine and that’s just the beginning. The layout of Grills Gone Vegan is pretty simple and straight-forward and there’s only a smattering of photos throughout the book but the recipes are tried and true. A fine addition to any kitchen library and not just for the summer months but for year-around grilling.
Smoked Tofu Without A Smoker
Yield 4 servings
Advance prep: Press the tofu and then marinate it for at least 8 hours
3 tablespoons brewed coffee
1 tablespoon liquid smoke
1 tablespoon reduced-sodium tamari
1 tablespoon cider vinegar
2 teaspoons light brown sugar
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon vegan Worcestershire sauce
1/8 teaspoon ground pepper
1 pound extra-firm tofu, pressed and cut into 8 stabs
Put the coffee, liquid smoke, tamari, vinegar, brown sugar, onion powder, paprika, oil, garlic powder, vegan Worcestershire sauce, and pepper in a 13 x 9-inch nonreactive baking pan and stir to combine. Add the tofu and turn to coat. Cover and refrigerate for 8 hours or up to 24 hours, turning the tofu occasionally.
Cover the grates of an outdoor grill with foil. Preheat the grill to medium-low heat.
Lightly mist the foil with cooking spray. Put the tofu on the foil, reserving the marinade. Cook for about 30 minutes, occasionally basting with the marinade. Turn over and cook in the same fashion until the tofu is browned and firm and has a slightly chewy texture, about 20 minutes.
Preheat the over to 250 degrees F. Line a baking sheet with parchment paper or mist it with cooking spray.
Put the tofu on the lined baking sheet, reserving the marinade. Bake for 45 minutes, occasionally basting with the marinade. Turn the tofu over and bake in the same fashion until the tofu is browned and firm and has a slightly chewy texture, about 45 minutes.
Although this method is designed to not use a smoker, if you have a stovetop smoker, try using it to cook the tofu for an especially rich smoked flavor.
Per serving: 199 calories, 18 g protein, 12 g fat (2 g sat), 6 g carbs, 208 mg sodium, 138 mg calcium, 0 g fiber
From the cookbook Grills Gone Vegan by Tamasin Noyes. Reprinted by permission of the publisher.
Disclosure: I received the book free of charge from the publisher to review. The opinions and experience with the book expressed herein are my own. There was no pay to say.
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