We definitely had to put our new grill to use on the 4th of July! I had never tried freezing tofu before but I heard that doing so can give it a chewier texture so I gave it a whirl. I drained two blocks of tofu then put them in the freezer overnight. I took them out this morning and let them thaw then drained them on a towel. Then I cut each block into 8 pieces, brushed them with homemade barbecue sauce and put them on the grill. I’m still learning about grilling and I had some hot spots in my fire so some of the tofu got a little too charred but still it was good. And freezing did give it a firm texture that help up well to grilling. On the side we had coleslaw and potato salad, made with cabbage and some nice red potatoes from our CSA.
I kind of winged it in making the barbecue sauce but it came out really well so although I didn’t write anything down I’ll approximate it here from memory. I just mixed all this stuff together in a small saucepan and simmered on low heat for about half an hour:
3 Tbs. tomato paste
1/2 c. water
1 Tbs. cider vinegar
1 Tbs. molasses
1 Tbs. agave
2 tsp. vegan worcestershire sauce
1 tsp. soy sauce
1 tsp. yellow mustard
1/2 tsp. onion power
1/4 tsp. garlic powder
1/4 tsp. salt
You could definitely add some cayenne or hot sauce too but I kept it mild for the kids. I made this up as I went along so if you try it you should definitely experiment with different proportions to suit your fancy.
