I hears a great cooking segment on NPR this summer that dealt with grilling, summer, and the new plant based "burgers", which are highly processed, expensive, and have more or less the same fat content of a burger. So, not ideal.
The Better Burger spokesman pointed out that it was a step away from factory farmed beef, which is true, kind of like a gateway food to better eating, but the advocate of a vegetarian option that could be grilled but wasn't masquerading as meat offered this option, in addition to a grilled portobello mushroom, as something that could be eaten with all the fixings on a bun and yet still be plant based.
- Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
Meanwhile, mix together remaining ingredients in a bowl.
Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.
No comments:
Post a Comment