In an ongoing effort to "take care of ourselves", whatever that means, we've been eating more vegetarian dishes lately. To most people who have tried tofu, most think of it as a large pencil eraser in terms of a flavor profile, but it certainly doesn't have to be that way.
My technique for our weekly tofu night is still evolving, but lately a few days before we're going to eat it I've been slicing a package of extra firm tofu in half, then gently pressing as much moisture as I can. I rub all sides generously with our Survival Spice® barbecue rub, then put it in the fridge for a day or so.
The morning I'm going to grill it I slap together a simple of marinade of soy sauce, worcestershire sauce, which to me gives a more 'meaty' flavor, and Tibvrtini Olio Extra Virgine di Oliva; turning the tofu slices a few times to marinate them evenly.
Though it will never top some of the meat dishes I've featured here over the years I have to say, it tastes great!
Yuk!
Don't knock it 'til you've tried it!
Better a "yukked" Chilebrown than an unhappy tofu-less wife.
Ain't that in the Bible somewhere?
I cooked some Tofu. Check it out!