Archive | June 2015

Barbecued Tofu Italian Style


BBQ Tofu Italian Style

When the barbecue season started, I found myself reminiscing about my mother’s barbecues. I kid you not, it was an excuse to cook over charcoal every type of meat under the sun, accompanied by a beautiful assortment of veggies. The variety was always nice, but what I remember most is the marinade. The meat was always tender, aromatized and sweet.

It’s been 2 decades since I have eaten meat and I could kick myself for waiting so long to experiment with her marinade with tofu. There are many Italian dish es I have vegetarianized, but this I wasn’t so sure about. Turns out, it works quite nicely with tofu. My mother laughed with pride. Liked it so much, I have already made it twice.

My husband insists that you can’t go wrong, if beer is in the mix. I’m not a beer drinker, but had to admit that it really works as a marinade. As usual, my mother doesn’t measure anything, so I had to do some configuring (minus salt plus tamari).

In the end, what resulted was a savoury, well-seasoned tofu with strong hits of garlic and oregano. I served it with a side of chimichurri that finished the dish just nicely.

Quite lovely, fast, and simple to prepare. My mother does it again!

Serves 2-3


 Tofu, firm  300 g
 Beer  1/2 cup
 Tamari  1/3 cup
 Olive oil 1 tbsp
 Black pepper
 Garlic, cloves, large, minced  2
 Oregano, dried  1/2 tbsp

1. In a shallow bowl, combine all marinade ingredients and mix well. I use a square glass baking dish.

2. Drain tofu. Cut tofu into 1/4-inch thick slices. 

3. Place tofu in the marinade turning every 10 minutes for 30 minutes. You should end up with 2 layers of tofu.

4. Heat the barbecue (medium heat). Place tofu on the grill and turn 4 times every couple of minutes rotating the tofu to acquire cross-wise grill marks.

5. Serve with a side of grilled veggies of choice.