A lot of people don’t know what to do with tofu. I’d have included myself in this group of people until just a few months ago, but now it’s rare for me not to have a packet of tofu in the fridge or freezer (tip: tofu is firmer if you freeze it first, then defrost it). I’ve even started to have it for lunch on an almost daily basis, usually marinated and grilled on my George Foreman grill, as it’s just so easy and tasty.
Tofu is bland by itself, so it’s best when as much water as possible has been squeezed out of it (just wrap it in kitchen towel and squeeze, or press between two plates with something heavy on top) and marinated for a few hours.
Over the last couple of weeks, I’ve been marinating tofu in the gorgeous lime and chilli dressing from Scarlett & Mustard a friend sent to me but you can use whatever you’ve got handy – in the past I’ve used BBQ sauce, Peri Peri sauce, liquid smoke and sriracha, and even a combination of all of them.
Just cut a chunk of tofu off the block, squeeze the water out, generously coat in your marinade and leave the tofu to soak up the flavours for a few hours. Bake, grill or put in a George Foreman grill for about 10-15 minutes until the outside has crisped up a bit. I put my tofu on top of a toasted pitta bread stuffed with rocket, tomatoes, cucumber, olives and loads of homemade hummus.
Alternatively, prepare the tofu the same way, but chop it up and have it in a wrap instead.
What do you like doing with tofu?