Trevor has become quite the grillmaster this summer! While barbecuing veggies is wonderful and gives them that unmistakable, smoky richness you can only get from the grill, cookin’ up slabs of tofu on the grill is a wholly satisfying experience as well. He made this crazy-good Peruvian-style tofu the other day that was so unbelievably juicy, and just…amazing. Please definitely make this and make sure you use FROZEN TOFU! I used to be big on freezing and thawing my tofu as it creates this entirely new texture in the tofu…it’s so meaty and chewy. I forgot about that for a while, but I’m back to always keeping a couple blocks in my freezer for impromptu chewy-tofu needs.
Peruvian Style Grilled Tofu
- 1/3 cup soy sauce
- 2 tbsp fresh lime juice
- 5 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 2 tbsp ketchup or tomato paste
- 1 tbsp vegetable oil
- 1 block of frozen extra firm tofu, defrosted (it’s important that it’s been frozen! It gives it a really meaty, chewy texture)
Combine everything but the tofu in a shallow dish, mix and set aside. Cut your tofu up into 8 slabs (cut the whole block in half width-wise, then each half in half again, then each quarter in half), pat dry with a papertowel (squish it a bit to remove as much water as you can) then soak in the marinade for at least an hour but up to overnight. Reserve leftover marinade.
Clean and oil your grill, get it up to a nice heat and then slap those tofu babies on there. Minimize how much you flip it, baste it along the way, and get a nice grill on both sides. Serve with leftover marinade on top for some extra juiciness + rice + greens (Our garden was overflowing with Swiss chard so we sauteed some up with raisins — raisins in savoury things is typical of the region and this worked well!).