Whole Block Barbecue Tofu (Recipe 1 of 3)
Ingredients
- 1 Firm Tofu 300g block (original kind, in tray in water)
- 1 Xtra Firm Tofu 450g block (kind that is vac packed), cut in half
- 1 TBS oil (to help seasoning stick)
- 460 ml / 16 oz BBQ Sauce (or your favorite)
- 5 TBS BBQ seasoning blend (your favorite kind)
- 3 TBS Pork, chicken or steak seasoning blend
- 3 TB black pepper
- 1 TBS Salt, kosher
Garnish to serve with:
- Onion, sliced into rounds
- Pickles, sliced
Instructions
- Season the Tofu:
- In a large bowl, add tofu and seasonings.
- Fully cover each tofu block in seasoning.
- Smoke the Tofu:
- Place seasoned tofu on the grill.
- Smoke for a while at a temperature between 250 and 275 degrees Fahrenheit. Maintain a slow smoke.
- Flip the tofu blocks occasionally for even smoking.
- Slice and Sauce the Tofu:
- Once the tofu is cool enough to handle, slice it super thin using a serrated knife.
- Add a generous amount of BBQ sauce to the sliced tofu in a thick loaf pan.
- Grill the Sauced Tofu:
- Place the sauced tofu back on the grill to cook for a while.
- Allow it to infuse more smoky flavor, become nice and sticky, and reduce.
- Assemble and Serve:
- Serve the barbecue tofu with fresh raw white onion slices and sliced pickles.
- Serve as a BBQ plate or in a BBQ mega sandwich.
Spring Asparagus Lemon Barley Salad (Recipe 2 of 3)
Ingredients
- 1 Cup Barley, toasted and cooked al dente
- 400g or 1 bunch Asparagus, grilled, diced
- Dozen Cherry tomatoes, cut into quarters
- 1 large shallot, halved and sliced thin
- 1 lemon zested & juice
- 4 – 5 TBS Olive oil (OPTIONAL)
- Handful of parsley, chopped
- 2 TBS Thyme, fresh & chopped
- 1 TBS Salt, kosher/crystals
- 1 TBS Black pepper
Optional additions:
- Pitted chopped Kalamata olives
- Diced roasted red pepper
Instructions
- Toast The Barley:
- Heat up a cast iron pan.
- Toast the barley for a few minutes, shaking them around to prevent burning, until they reach a nice golden color.
- Cook the Barley:
- Boil water and add the toasted barley.
- Bring back to a boil, stir a few times, then lower the heat.
- Cook until the barley is al dente, similar to pasta.
- Strain and chill the barley.
- Grill the Asparagus:
- Coat asparagus with a little bit of oil and salt.
- Grill for about 5 minutes until they pop kin green and have a vibrant color and a slight bite.
- Dice the grilled asparagus.
- Prepare the Remaining Ingredients:
- Quarter the cherry tomatoes.
- Slice the shallot thin.
- Chop the parsley and thyme.
- Combine and Season:
- In a bowl, add the strained and chilled barley, diced asparagus, quartered cherry tomatoes, and sliced shallot.
- Season with salt and pepper.
- Add olive oil (optional).
- Finish with Lemon:
- Zest a whole lemon and juice it into the salad.
- Mix and Serve:
- Mix all ingredients well to ensure everything is evenly distributed.
Campfire Cole Slaw (Recipe 3 of 3)
Ingredients
- 1 Head Cabbage, cut into quarters for grilling, leave stem in to hold together
- 1 large Carrot, wafer thin slices on grater
- 160g Snow peas/ManGetOut, tip and string removed, chopped
- 1 TBS Olive Oil, to coat cabbages (optional - best for when grilling)
- Sprinkle of salt, kosher crystals
Dressing:
- 1 TBS ginger, thin matchstick slices
- 5 TBS Rice vinegar
- 5 TBS Mayo, plant based
- 2 TBS sriracha or Chili sauce
- 2 tsp powdered sugar
- 1 tsp Sesame oil (OPTIONAL)
- 1 tsp salt, kosher or to taste
- 1 tsp black pepper
Instructions
- Grill the Cabbage:
- Cut the head of cabbage into quarters, leaving the stem intact to hold the leaves together.
- Brush the cabbage quarters with olive oil (optional).
- Sprinkle with salt.
- Grill for 10-15 minutes, checking occasionally, until the cabbage has good grill marks and the color pops.
- Prepare the Vegetables:
- Slice the carrots into wafer-thin slices using a grater.
- Peel the tip and remove the string from the snow peas.
- Roughly chop the snow peas.
- Peel the ginger with a spoon and slice it into super thin matchsticks.
- Make the Dressing:
- In a bowl, combine the rice vinegar, plant-based mayo, sriracha or chili sauce, powdered sugar, sesame oil (optional), salt, and pepper.
- Add the matchstick ginger to the dressing.
- Stir until creamy.
- Combine and Chill:
- In a bowl, combine the grilled cabbage (chopped into fork-size pieces), sliced carrots, and chopped snow peas.
- Add the dressing and mix well.
- Let the slaw sit for at least an hour before serving to allow the flavors to settle and soak in.
Video Description
Revolutionize your BBQ with this game changing BBQ Tofu recipe that is full flavored and delivers meaty satisfaction and high protein for those concerned. Perfect for any outdoor gathering, grill time cook out or even weeknight meal. Dive into these fiery tips to elevate your vegan cooking game, making our plant-based dishes a must-have on every menu.
We’ll break this down into 5 parts:
00:00 Intro
01:10 How I properly Seasoning and Smoke Tofu
02:07 Asparagus & Barley Tips
07:02 Grilling Coleslaw
11:30 Assembling BBQ Plate
11:11 Finishing Touches
This can be done with no oil. Most of the oil used in this recipe is for functional reasons.
- To help seasoning stick
- Aids in best cooking practices
RECIPE:
Whole Block Barbecue ToFu
BBQ PLATE / two sides
BBQ MEGA SANDWICH:
1 Firm Tofu 300g block (original kind, in tray in water) in the U.K. we use https://wickedkitchen.com/
1 Xtra Firm Tofu 450g block (kind that is vac packed), cut in half.
1 TBS oil, to help seasoning stick.
460 ml / 16 oz. BBQ Sauce ( https://youtu.be/pDCKvT1_qmw ) or your favorite
5 TBS BBQ seasoning blend (your favorite kind)
3 TBS Pork, chicken or steak seasoning blend
3 TB black pepper
1 TBS Salt, kosher
- In large bowl add tofu and seasonings to fully cover each tofu in seasoning
Garnish to serve with
Onion, sliced into rounds.
Pickles, sliced.
Spring Asparagus Lemon Barley Salad:
1 Cup Barley, toasted and cooked al dente.
400g or 1 bunch Asparagus, grilled, diced.
Dozen Cherry tomatoes, cut into quarters.
1 large shallot, halved and sliced thin.
1 lemon zested & juice.
4 – 5 TBS Olive oil (OPTIONAL)
Handful of parsley, chopped.
2 TBS Thyme, fresh & chopped.
1 TBS Salt, kosher/crystals
1 TBS Black pepper
• Optional additions, pitted chopped Kalamata and diced roasted red pepper
Campfire Cole Slaw
1 Head Cabbage, cut into quarters for grilling, leave stem in to hold together.
1 large Carrot, wafer thin slices on grater.
160g Snow peas/ManGetOut, tip and string removed, chopped.
1 TBS Olive Oil, to coat cabbages (optional - best for when grilling)
Sprinkle of salt, kosher crystals
Dressing:
1 TBS ginger, thin matchstick slices
5 TBS Rice vinegar
5 TBS Mayo, plant based.
2 TBS sriracha or Chili sauce
2 tsp powdered sugar
1 tsp Sesame oil for flavor (OPTIONAL)
1 tsp salt, kosher or to taste.
1 tsp black pepper.
https://wickedkitchen.com/