• Choose a category
• All
• Classic-Fiction

1 pound extra firm tofu, pressed and sliced into 8 equal pieces

For the marinade: ½ cup vegetable broth

3 tablespoons rice vinegar

2 tablespoons olive oil

2 tablespoons soy sauce

¼ cup curry powder

1 teaspoon cumin seeds optional: 2 tablespoons mirin

IN a large mixing bowl, combine all marinade ingredients and wisk together.

For Grilled Tofu: See page 128.

For Baked Tofu: See page 129.

BAKED BBQ TOFU

SERVES 4

TIME: 1 HOUR, NOT INCLUDING TOFU-PRESSING TIME

Forget digging up a barbecue pit in your backyard. This chewy and succulent barbecue comes straight outta the oven. Serve with rice or mashed potatoes and steamed broccoli.

1 recipe Backyard BBQ Sauce or Apricot BBQ Sauce (page 207)

1 pound tofu, drained and pressed, cut widthwise into eighths

2 tablespoons peanut oil

1 tablespoon soy sauce

PREHEAT THE oven to 350°F. In a 9 × 18-inch (preferably glass or ceramic) baking pan, dredge the tofu in the peanut oil and tamari to coat on both sides. Bake for 15 minutes, then flip the slices and bake for 15 more minutes. Meanwhile, prepare whichever sauce you’re using.

When the tofu is done baking, pour the sauce over it, smothering it all over. Return to the oven and bake for 15 more minutes. Remove from the oven and serve.

MARINATED ITALIAN TOFU

SERVES 4

TIME: 1 HOUR 20 MINUTES, NOT INCLUDING TOFU-PRESSING TIME

Why mess with perfection? This recipe and the following one are two basic tofu marinades from Vegan with a Vengeance—simple recipes that go well with just about anything, either grilled or baked.

➣Since these cook so fast, a little advance planning will make your dinner a snap to prepare. Press your tofu the day before and prepare your marinades and refrigerate overnight. The next morning, slice up your tofu, drop into your marinade of choice, and refrigerate. When you get home, you should be able to have dinner on the table—or on your lap in front of the computer—in about 30 minutes.

1 pound extra-firm tofu, drained and pressed

½ cup white cooking wine

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons Bragg Liquid Aminos or tamari

2 tablespoons fresh lemon juice

2 cloves garlic, smashed

A big pinch of dried basil

A big pinch of marjoram

A big pinch of thyme

PREPARE THE marinade: Combine all the marinade ingredients in a wide shallow bowl.

For Grilled Tofu:

Cut the tofu widthwise into four equal pieces. Marinate for an hour, flipping over after 30 minutes.

Grease a stove-top grill pan (preferably cast iron) with vegetable oil. Preheat over a high flame for about 3 minutes. Use tongs to distribute the tofu slabs evenly onto the grill. Gently use the tongs to press the tofu into the grill ridges, to get nice dark lines. Cook for 3 minutes on one side without lifting, then turn the slabs 90 degrees to create a crosshatched pattern on the bottom of the tofu. Cook for 2 minutes, then flip over and cook for another 2 minutes. Move to a cutting board and cut each piece diagonally across into two triangles with a sharp knife.

For Baked Tofu:

Preheat the oven to 400°F.

Cut the tofu widthwise into eight equal pieces. Marinate for an hour, flipping after 30 minutes.

Place the tofu on a baking sheet and bake for 20 minutes. Flip over and bake for another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.

MARINATED ASIAN TOFU

SERVES 4

TIME: 1 HOUR 20 MINUTES, NOT INCLUDING TOFU-PRESSING TIME

This tofu goes great with Wasabi Mashed Potatoes (page 110) and asparagus. It’s also perfect to top off the Corn and Edamame Salad (page 82).

1 pound extra-firm tofu, drained and pressed

½ cup mirin

3 tablespoons tamari

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

2 teaspoons Asian chile sauce

1-inch chunk of ginger, peeled and chopped coarsely

2 cloves garlic, smashed

PREPARE THE marinade: Combine all the marinade ingredients in a wide shallow bowl.

For Grilled Tofu:

Cut the tofu widthwise into four equal pieces. Marinate for an hour, flipping