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Recipe by:
Vegan Yum Yum
Courtesy of Sustainable Table ® Ingredients:
Tofu, slicked thick enough to not fall through the grill
Oil (sunflower or safflower is good)
Tamarind Glaze
(this is a small amount of glaze - you might want to sale the amount up, depending on how much tofu you plan to use)
1 Tbs Tamarind concentrate (bought at Whole Foods in the Asian section, Indian shops have it too)
¼ Cup Agave Nectar
1 Tbs Tamari or Soy Sauce, reduced sodium
½ tsp Cumin
½ tsp Powdered Ginger
¼ tsp Salt
½ tsp Molasses
Black pepper
Whisk together until combined. Directions:
Brush tofu with glaze and cook long enough to get some nice grill marks and heat the tofu through. Precooking the tofu should not only prevent it from sticking to the grill but will cut your cooking time down dramatically, allowing you to serve people more quickly.
Just make sure not to leave it on the grill with the glaze too long or the sugar will start to burn! Tips:
Plain, uncooked tofu might give you some trouble in terms of sticking to the grill, so I’d recommend you fry up a bunch of tofu, plain, before the event. Just enough to give it some color, get some of the moisture out, make it firmer, etc. You can pack up the cooked tofu and bring it to the event site. And, if camping, you can make the glaze in advance and seal it in an airtight container. Storing in a cooler is best. To Learn More:
VeganYumYum Recipe Number 248 added on 2008-06-06
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