|I blame Kim.|
|It's just a bacon fantasy. It's not the real thing|
You can eat this stuff any which way. Once the tofu's been well marinated it's great raw, pan-fried or baked. I've done all three, and my gustatory system's been delighted each time. I've also soaked tempeh in this, and it came out great browned on a grill.
We like it with breakfast/brunch stuff like pancakes and waffles, on top of noochy broccoli noodles, in salad rolls, in salads with Julie's Creamy Tomato Dressing, and straight out of the oven. But, I especially like to snack on it out of the fridge and as is. I've been marinating two pounds at a time, because even with just the two of us here, this disappears fast.
|Beets are treats.|
|These tofu slices were marinated for a few days and then grilled in a little olive oil while the waffles cooked.|
Pink Smoky Baked TofuInspired by The Veganopolis Cookbook
Enough for 2 pounds of tofu.
What You Need:
- 1/2 small beet, peeled and sliced as thinly as possible (use a mandoline if you have one)
- 2 pounds firm/extra firm tofu, well pressed
- 1/3 cup tamari
- 1 tablespoon extra virgin olive oil
- 3-5 medium cloves garlic, minced
- 2 teaspoons liquid smoke
- 2 teaspoons smoked salt
- 3" sprig fresh rosemary, chopped
- 2 tablespoons maple syrup
- 1/3 cup rice vinegar
- Layer the bottom of an 8X8" lipped pan with half the beets.
- Slice the tofu into 1/3" slices and layer on top of the beets.
- In a medium bowl, prepare the marinade by mixing together the rest of the ingredients. Pour on top of the tofu, then layer the rest of the beets on top.
- Tilt the pan around, so the marinade covers the tofu. Marinate in the fridge for as long as you can stand it. The longer the tofu remains in the marinade, the better the flavor. I often bake the tofu off little by little, letting pieces sit for up to a week.