Grilled Marinated Tofu with Gravy
I know I have been remiss in posting of late; I guess I haven’t been very inspired in the kitchen these last few weeks. Frankly, I’m making tonight’s post more out of obligation to post at least once a week than because it’s anything special. In fact, although it’s an easy, quick, and tasty meal, grilling tofu seems a little stereotypically vegan in a way I generally try to avoid on this blog (I’m trying to prove we don’t just eat tofu). Moreover, this is far from original. Nonetheless, Mark WAS scraping his plate clean after this meal (I offered to just go ladle him a bowl of the gravy for dessert), so it’s husband-approved and it was a good weeknight meal.
Grilled Marinated Tofu with Gravy
1/2 -1 pound tofu (I only had about 8 ounces of tofu, which may be fine for two normal people, but wasn’t really enough for one normal person and a Smark)
1 cup vegan broth (any flavor)
1/4 cup white wine
2 Tbsp soy sauce
1 Tbsp olive oil
3 cloves garlic, pressed
1/2 tsp thyme
freshly ground black pepper, to taste
for the gravy
all of marinade above
1 Tbsp olive oil
2 Tbsp flour
In a large shallow bowl, whisk together the marinade ingredients (everything above except the tofu and gravy ingredients).
Slice the tofu into 1/4″ slabs.
Put the tofu in the marinade and marinate for 1/2 hour or longer (up to 24 hours in the refrigerator).
Remove the tofu, reserving the marinade.
I grilled the tofu on my George Foreman grill. You could also do it on a stovetop grillpan, or pan fry it, or bake it.
Meanwhile, to make the gravy, in a small saucepan, stir together the olive oil and flour to make a roux.
Slowly whisk in the marinade (you can optionally strain it first as I have done here).
Continue to whisk until gravy is hot and thickened.
Grill, fry, or bake the tofu until lightly golden.
I served my tofu with roasted asparagus: doused with a vinaigrette of olive oil, fresh lemon juice, pressed garlic, salt, and pepper then roasted at 400 degrees for about 15 minutes.
Also served with a mixed grain side from Trader Joe’s that was heavy on the Israeli couscous.
Although Mark enjoyed this meal, I didn’t get any photographic evidence of it, so you’re just going to have to trust me on this. But here he is during our recent visit to the Smithsonian’s Museum of Natural History (by the way, it’s not recommended you try to visit the Smithsonian during the Cherry Blossom Festival – it was incredibly crowded, even on Easter).
And finally, guess what I saw on a Metrobus during my commute yesterday …
I thought that was pretty cool.
jamie Said,
April 14, 2010 @ 12:36 pm
Seeing the ad and all the cars in traffic (that were about to see the ad) in your rearview mirror made my day. I think it’s the first time EVER that I’ve been excited to see all that traffic.
🙂
Josiane Said,
April 14, 2010 @ 4:49 pm
Pretty cool ad!
Well, it happens that you just have to go with grilled tofu sometimes… your gravy sounds like a great way to jazz it up a bit!
Tiana Said,
April 14, 2010 @ 9:23 pm
Everyone can relate to those cooking blues, I just went through a patch myself! Maybe you should whip out a cookbook to try something different? That’s what pulled me out of a funk.
Tiana Said,
April 14, 2010 @ 9:23 pm
Everyone can relate to those cooking blues, I just went through a patch myself! Maybe you should whip out a cookbook to try something different? That’s what pulled me out of a funk.
Amanda Said,
April 19, 2010 @ 2:56 pm
Just made this the other night! I’m not usually one for plain tofu (I like it in things) but this was redonkulous. So yummy. I had to fight my fiance for the last peice and I shared it with a friend 🙂 Thank you!
Amanda Said,
April 19, 2010 @ 2:56 pm
Just made this the other night! I’m not usually one for plain tofu (I like it in things) but this was redonkulous. So yummy. I had to fight my fiance for the last peice and I shared it with a friend 🙂 Thank you!
Amanda Said,
April 19, 2010 @ 2:57 pm
meaning, shared I the recipe with a friend. I would not share the tofu obviously because it was all in my belly.
Brett Said,
September 27, 2010 @ 7:08 pm
This was great. Thanks so much for taking the time to put the photos up and show each step it helped tremendously. I first got inspired by a food channel show on tv about grilling tofu, googled george forman grill and tofu and then found this page. The grill was given to me and had been sitting doing nothing, finally I am grilling both veggies and tofu now.
On the tv show they pressed the tofu first to get all the water out before marinating. Using a paper towel on top of the tofu and then a flat plate covering, with a weight on top (a full bowl of water).
Thanks again. Your suggestion for the roasted asparagus was perfect!
🙂
Rae Said,
January 11, 2011 @ 7:19 am
Fellow blogger let me express my excitment over finding another person who likes to dress up their cats! It was around 3:00AM (night shift) when I yelled at my husband, “Look! I’m not alone! Someone else that likes to dress up their cat!”
Macaroni was The Great Pumpkin King. 🙂