DooneyGirl - try this
Grilled Tofu
I cook by eye and smell, so my recipes are often guidelines. I try to make this tofu once a week in good weather so my daughter has something quick and easy to pack as a sandwich for lunch. It makes a heck of a sandwich. This takes some time, but, if you cook enough, it keeps for a week. (Unless folks are greedy.) You can slice it and use on salads, or in tortillas.
You need a really, really firm tofu for success. Best results if marinated the day before.
Step 1. In a baking dish combine:
3/4 cup vegetarian broth
1/4 cup soy sauce
1/8 cup toasted sesame oil
1/8 cup umeboshi plum vinegar
1 tsp lemon juice.
Step 2. 2 blocks White Wave extra firm tofu. Cut into 1/2 inch slices. (Yield approx. 6 rectangle shaped slices per block.)
Step 3. In a small bowl combine:
4 tsp. ginger
4 tsp. chili powder
4 tsp. paprika
4 tsp. garlic powder
4 tsp. onion powder
2 tsp. Italian seasonings.
Step 4. Place tofu in marinade. Drizzle a bit of honey over the tofu and sprinkle spice mixture on each piece. Flip tofu cutlets over and repeat. Cover and refrigerate over night. (Or marinate in the morning for an evening grill.)
Set aside a spring of fresh rosemary, a handful of sage and fresh oregano and hickory chips for the grill.
Step 5. Start up the grill. Reserve grill plate while coals heat. Have tofu and whatever else is needed for the grill ready. When the coals get hot, spread evenly and throw the fresh herbs and chips into the fire. Place grill back on. Place tofu on grill and close. (The smoke from the herbs is what gives this dish it's special flavour.)
Step 6. Open grill after about 5 - 7 minutes. Flip tofu. It should be seared like a steak. Allow other side to cook and seal.
Remove to plate.
Super Tasty - Remove from grill to baking dish marinade. Place baking dish on top shelf of bbq for 15 minutes or until bubbly. It allows the tofu to absorb even more marinade.
Make it fancy - Make a gravy by browning a small onion and wild mushrooms in a skillet. Add marinade. Bring marinade to softly bubbling mixture. Thicken by stirring 1 tablespoon corn starch into a 1/2 cup very cold water, then slowly adding to the bubbling mixture.