Smoky BBQ Tofu
At the institution of higher learning known as Faber College, they have a saying: “Knowledge is Good.” Although a bit simplistic, this motto is a profound statement. Knowledge is an amazing, powerful thing that must be used carefully. You see, it can improve your life and the lives of those around you. However, knowledge can also get you sent to the principal’s office… if by chance you were to use your newly acquired understanding of various world religions to debate a nun about the validity of Catholicism.
But, I think we can all agree that expanding your mind is a worthy and noble undertaking. Knowledge IS good. Therefore, my next delicious vegan recipe isn’t so much of a recipe but more of a cooking technique. Because day in and day out, we often times find ourselves cooking the same dishes over and over again. It is a struggle to come up with new and exciting meals to prepare after you have run your daily gauntlet. So, let me expand your mind a bit with my version of SMOKY BBQ TOFU.
You can make this dish on the grill outside, or if you choose to impart a rustic, old-world hearth smell to your kitchen, you can make it in our oven. Either way, this tofu is a perfect way to throw a little variety into your weekly routine. Plus, the process is so simple and quick to assemble even a Delta Tau Chi pledge with “two C’s, two D’s and an F” could whip this one up. So head out to the grill and smoke ‘em if you got ‘em…togas optional.
Ingredients
- 2 Sheets of Aluminum Foil
- 2 Lrg Handfuls of Wood Chips
- 1 Lbs Extra Firm Tofu
- BBQ Sauce of Choice
Instructions
Place the wood chips (I used apple) in a large mixing bowl and add enough water to cover plus an inch. Soak the chips for at least 30-45 minutes. While the chips soak, cut your tofu into 8 even slices and press using some towels and something heavy or your super handy EZ Tofu Press (www.eztofupress.com).
Drain the wood chips and place them in the middle of one sheet of aluminum foil. Wrap the chips tightly forming a sort of foil pillow. Pierce the top of the foil pillow a whole bunch of times with a knife. Put the pressed tofu slices on top of the pierced foil pillow. Now wrap up the entire thing using your second sheet of foil.
Place the foil pack on a grill over medium heat or in a preheated 300 degree oven. Close the lid or oven door and smoke the tofu low and slow for 30-45 minutes. The tofu will not burn and the longer you leave it, the smokier the tofu will become. Remove the tofu from the foil pack, discard the wood chips, and serve with your favorite brand of BBQ Sauce
Notes
Long prep time is required to soak the wood chips.
Soaking Wood Chips
Pierced Foil Pillow
Tofu on the Pillow
It is just that easy. And remember, Dean Wormer of Faber College will tell you “fat, drunk and stupid is no way to go through life, son.” So, expand your mind, learn something new, and make some SMOKY BBQ TOFU. Knowledge is good. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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