Peruvian Grilled Tofu

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.

Vegan Peruvian Grilled Tofu

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!).

 

Nicaraguan Tamarind Chia Drink

During the summer there are many food and culture festivals where we live. Like, right down the street from us. Every year there is this Nicaraguan place which sells rice and beans, fried plantains, plantain chips, cabbage salad, coffee, corn on the cob, and a variety of ridiculously refreshing beverages. I hit up this stall probably ten thousand times this weekend.
The Chia drink pictured below is a particular favorite. I told Crystal that I’m thinking of moving to Nicaragua to drink this daily. Are you sensing my passion for this beverage yet? This drink seems to be a combination of fruit juice, tamarind, and obviously chia seeds. When you soak chia seeds they take on a gelatinous texture, not unlike tiny balls of tapioca (think Bubble Tea with hundreds of tiny “bubbles”). This drink is insanely delicious. If you’re Nicaraguan and you have a recipe for this pleeeease send it to me. If you live in the London, Ontario area then get down to one of the summer festivals and try this drink. I also highly recommend the Cebada drink, which is pineapple juice and barley and a bunch of other stuff. Amazing!

Vietnamese Rice Noodle Salad with Grilled Tofu

Have I mentioned how much we are loving Appetite for Reduction by Isa Chandra Moskowitz?  Because we are.  Not only is everything readily available at your “regular” grocery store, but the recipes are quick and come together in a snap.

This recipe is no exception to our enjoyment.  Wow!  It’s so flavourful with so many layers of texture.  I can tell this will be a summertime staple for us, since it doesn’t require standing over a hot oven for very long.

Vietnamese Rice Noodle Salad with Grilled Tofu
by Isa Chandra Moskowitz

Serves 6
Active Time: 30 minutes  Total Time:  40 minutes
(Can be made gluten-free if using GF tamari in place of soy sauce)
Dressing:
1/3 cup warm water
3 tablespoons agave nectar (or maple syrup)
3 tablespoons chili garlic sauce
1 tablespoon soy sauce
1/4 cup freshly squeezed lime juice (about 2 limes, depending how juicy your limes are)
1/4 tsp. salt, optional
Salad:
12 ounces extra-firm tofu
2 teaspoons soy sauce 
1 (8-ounce) package of thin rice noodles (vermicelli)
1 medium-size cucumber thinly-sliced half-moons (1 heaping cup or 6 ounces)
4 ounces string beans, sliced into 1-inch pieces (about 1 cup) (We sautéed them for a bit until bright green)
1 small red onion, sliced thinly (We didn’t add this as I’m not a fan of raw onion!)
1 medium carrot, julienned (This is our addition)
2 cups mixed greens
1/4 cup thinly sliced mint leaves
Peanut-Mint Gremolata:
1/4 cup peanuts
3 tablespoons finely chopped mint
Zest of 1/2 lime
Instructions:

1.  To make the dressing, mix all its ingredients together and stir vigorously.  Set aside.
2.  Slice the tofu into eight equal pieces widthwise, then slice those rectangles corner to corner to form long triangles.
3.  Place in a single layer on a large plate and pour 6 tablespoons of the dressing over the slices.  Also drizzle 2 teaspoons of soy sauce.  Let marinate, flipping occasionally, while you prepare everything else.
4.  Cook the rice noodles according to the package directions.  Usually they say to boil water, turn off the heat, and soak the noodles for about 8 minutes.  Once cooked, drain in a colander and run the noodles under cold water for about a minute until they are fully cooled.  Set aside to drain while you finish prepping everything.
5.  Mix all of the vegetables and the mint leaves into the noodles. Just use your hands–it’s messy, but the best way I found to incorporate everything.  Mix the dressing into the noodles and toss to coat.  Refrigerate while you prepare everything else.
6.  Combine the gremolata indredients in a small bowl.
7.  Now grill the tofu.  Preheat a non-stick grill pan or a cast-iron grill pan or a non-stick skillet over medium high heat.   Do not spray a non-stick pan with oil–it will ruin it!  The tofu will not stick! If you only have a cast-iron pan you will have to spray it or the tofu might stick.  Grill the tofu on each side for 4 minutes, or until grill marks appear.  If using just a regular pan, cook it for 3 minutes on each side.   Add the excess marinade to the noodles.
To serve: Put the greens down first.  Scoop the noodles on top.  Wedge two or three tofu pieces on the side of each bowl.  Sprinkle with the gremolata and serve with lime wedges and extra chili garlic sauce.

– Crystal