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!
|Tofu, firm||300 g|
|Olive oil||1 tbsp|
|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.