Thursday, October 8, 2009

Downhome Deliciousness and a Revelation

Baked BBQ tofu, sauteed spinach, and grits

Why, in all my years of vegetarian cooking, have I never tried freezing tofu before? I've always heard that freezing it creates a chewier texture and allows the tofu to absorb the marinade better, but I had never bothered to try it until this week. Well, guess what? It totally it creates a chewier texture and allows the tofu to absorb the marinade better! I know, I'm sure I'm eliciting a collective "duh" from the online vegan community at large.

I used the tofu to make the barbecue 'fu pictured above. Barbecue sauce is one of those things that I never, ever buy from the store, it is so easy and cheap to make at home. For this tofu I threw together a lazy, no-cook sauce with tomato sauce, molasses, liquid smoke, and a few other ingredients I had on hand. It was delicious, and can I just say that the combination of bbq+greens+grits is an automatic mood lifter?

1 comment:

Spicy Stewed Donut said...

Hi there! I just randomly stumbled across your blog. Right on, I love the freezing method! If you slice it thin and pan fry it like that, it makes a great "bacon".