Shish'd Tofu (Grilled Marinated Tofu - Vegan)
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 (350 g) packages firm tofu
- 2 teaspoons curry powder (indian curry powder)
- 1 shallot
- 1 lime, juice of
- 2 tablespoons brown sugar (I use evap cane juice or organic sugar)
- 1 1⁄2 tablespoons Braggs liquid aminos (or sub soy)
- 1 garlic clove
- 1⁄2 teaspoon dried mint
- 1 tablespoon grapeseed oil (or any light oil such as canola)
- fresh ground pepper
- 1 teaspoon chili powder (to taste) (optional)
directions
- Drain the tofu and cut it into large cubes Press out some of the excess water by patting it dry or squeezing out by placing a plate on top of the tofu with something heavy on top. I use a clean tea towel and lightly press down.
- Mix everything else together in a mini blender or food processor. Adjust seasoning to your taste.
- Marinate the tofu in the mixture for at least a few hours, overnight is best.
- If you're using bamboo skewers soak them for 30 minutes to prevent burning on the grill. Thread the tofu onto skewers.
- Grill on medium heat, getting some nice grill marks on each side -- brushing with the excess 4marinade as you go. 3-4 minutes per side is usually enough.
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Reviews
-
I marinated the tofu for 24 hours and it turned out really good. Squeezing out the excess water gave the tofu a really good texture for soaking up the marinade. Served with brown jasmine rice and steamed zucchini/crook neck. Skipped the skewers and grilled on a stove top grill pan. The leftovers were perfect the next morning for breakfast accompanied by home fries. Reviewed for Veg Tag September.
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This was the tofu recipe that "won over" my husband and son. I love tofu, but they've never been too enthusiastic about it...until now. I made the recipe just as it was written. I did add an extra tsp. of chili powder, which you mentioned as an option, and I marinated it for two days. We grilled it and the flavor was exceptional. I had pressed and drained the tofu for 2 hours before I put it in the fridge and when grilled, the tofu cubes remained firm and didn't break up at all. The marinade permeated throughout the cubes; they were so good and well-seasoned. I've tried cooking tofu many ways, but this is by far the best -- I've already called my son, whose girlfriend is a vegetarian, to come over for a family dinner -- I know she will love it as much as we did. It can be difficult to find a tofu recipe that appeals to both "meat lovers" and vegetarians, but this fits the bill superbly. They even got a bit crunchy on the outside, which made a nice contrast with the soft and spicy inside of the tofu. We loved it, magpie, and you can be sure I'll be serving this again -- it's a terrific recipe!
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