Best Smoked Tofu Recipes

COLD SOBA NOODLES WITH MISO AND SMOKED TOFU

Steps:

• Whisk ginger, miso paste, 3 Tbsp. mirin, 3 Tbsp. vinegar, 1 Tbsp. soy sauce, and 1/4 tsp. salt in a large bowl.
• Cook soba noodles according to package directions. Drain noodles, rinse with cold water, then add to ginger mixture. Season with more mirin, vinegar, soy sauce, and salt, if needed.
• Transfer noodles to a serving bowl or platter and top with radishes, scallions, and tofu. Serve immediately.

SMOKED TOFU VEGAN BURGER

Steps:

• Put the sweet potato in a microwaveable bowl, cover with cling film and cook on high for 3 mins until soft. Heat the oil in a non-stick frying pan and fry the onion with a big pinch of salt until soft, around 5 mins. Add the garlic and spices and cook for 2 mins more, then set aside. Blitz the tofu with the cashews in a blender, then tip in the sweet potato and fried onions. Season and blitz again until combined. Shape into four burger patties and set aside in the fridge on a lined baking tray while you make the slaw.
• Make the slaw by combining the ingredients in a bowl, then set aside until needed. When you're ready to fry the patties, mix the mustard with the soy milk in one bowl, then mix the remaining coating ingredients in another bowl. In turn, take each patty and dip into the flour mixture, then into the soy milk mixture, then back into the flour mixture. Repeat this again so you get a really nice crust on the patties.
• Pour the vegetable oil into a large frying pan over a medium-high heat - you want the oil to come about 2cm up the side of the pan. Once hot, use a spatula to carefully add the patties and gently fry for 1 min on each side until crispy, then leave to drain on kitchen paper. Serve the burgers in burger buns, topped with the slaw and drizzled with the mayo.

ASPARAGUS, COURGETTE AND SMOKED TOFU RISOTTO RECIPE - (4/5)

Steps:

• Finely chop the onion and crush the garlic. I also sliced the courgette and tofu into small chunks. Over a low heat soften the onion and garlic. Add the rice and make sure it's thoroughly coated with the oil, onion and garlic. Turn up the heat to medium and add a ladleful of the vegetable stock. Stir until the stock has been absorbed by the rice then add another ladle of stock. Repeat this until all of the liquid has been absorbed. While the rice is cooking, grill the asparagus until softened then slice into centimetre chunks. Once the rice has cooked, add the vegetables and tofu and stir until mixed in and warmed.

SMOKED TOFU

Steps:

• First cut your block(s) of Extra-Firm Tofu into three equal pieces. You can brush on any seasoning you like that will be cooked into the tofu but I've found it works best to focus on the smoked flavor you prefer. Mesquite is great for south-western style dishes. Hickory works really well with Italian, Hispanic and Asian dishes. Similar to any smoked meat you'll want to add the Tofu when the grill is around 250 degrees. It may take 45 minutes for it to cool down but in the mean time you could smoke/roast some veggies. After that smoke the tofu for up to 4 hours. Keep the grill above 150 degrees to ensure it loses some water volume. The goal is to shrink the Tofu by 1/3 to give it a still velvety feel while remaining beyond extra firm. You'll see a nice layer roasted flesh loaded with a smokey flavor! Enjoy!

SMOKED TOFU AND GUACAMOLE LETTUCE WRAPS

Steps:

• Mix tofu, onion, pine nuts, red pepper flakes, black pepper, turmeric, and 1/8 teaspoon kosher salt together in a large bowl.
• Heat olive oil in a skillet over medium heat. Cook and stir tofu mixture until heated through, about 8 minutes. Reduce heat to low to keep mixture warm while preparing guacamole.
• Mix tomatoes, avocados, jalapeno peppers, garlic, and 1/4 teaspoon kosher salt together in a separate bowl.
• Arrange lettuce leaves onto a platter. Spoon guacamole into each lettuce leaf; top with tofu mixture.

PUY LENTILS WITH SMOKED TOFU

Steps:

• Spray a non-stick pan with 3 sprays of oil and add the courgettes, tofu and smoked paprika. Cook for a few mins to soften the courgettes. Stir in the balsamic vinegar and allow to sizzle and reduce.
• Meanwhile, tip the lentils, onion and pepper into a bowl and toss gently to break up any clumps of lentils. Add the tofu and courgettes, and toss again. Will keep for 2 days in the fridge. Scatter over the pea shoots just before serving.

SMOKED TOFU AND ASPARAGUS TOSS

Steps:

• Heat the oil in a large frying pan.
• Add the asparagus pieces and sautee for about 5 minutes or until slightly browned.
• Add tofu cubes and spices and sautee over medium heat for another 5 minutes.
• Add the vinegar, turn off heat and allow to cook for another few minutes. Then add the oil and serve.
• Note: My asian wok spice has paprika, coriander, onion, ginger, chile, garlic, fenugreek seeds, turmeric, fennel seeds, cumin, sesame seeds, cardamom, mustard seeds, nutmeg and cinnamon.

SMOKED TOFU BAKED CHIMICHANGAS

Steps:

• Preheat toaster oven to 400 degrees F or high.
• Place tofu in a bowl and season with chili powder.
• Add cabbage, chipotles in adobo, scallions, and tomato sauce. Toss filling to combine and season with salt and pepper.
• Warm tortillas in the microwave wrapped in a towel.
• To build, place about 1/4 of the cheese near one edge of a tortilla. Top with 1/4 of the filling. Tuck sides up and roll up the tortilla. Place in toaster oven baking tray, seam side on the side pointing up to minimize spillage. Repeat with the other three tortillas and remaining filling.
• Brush the wraps with oil, being careful to get in between the wraps and between wraps and tray.
• Bake until golden, 15-17 minutes.
• Top with optional ingredients if desired.

MESQUITE SMOKED TOFU OR TEMPEH

Steps:

• Slice tofu lenghtwise into halves.
• Using SMOKER:.
• Spray smoker rack with spray generously before placing on grill.
• Place tofu on rack over medium hot coals with mesquite wood chips [you can use other chips if desired].
• Smoke covered for 20 to 30 minutes at least. Smoke longer for stronger flavor.
• Tofu can be smoked in covered GRILL:.
• Arrange hot coals around edges of grill. Place shallow pan of water in center. Sprinkle coals with chips that have been soaked in water and well drained. Continue as directed above.
• On top of RANGE:.
• Sprinkle 2 to 3 tbsp of mesquite smoking bits bits [very small chips] or shavings in bottom of large dutch oven. Place wire rack in dutch oven. [make sure you have a nice sturdy dutch oven with a tight fitting lid].
• Place tofu on the rack [spray with cooking spray] and cover. Heat over high heat for 5 minutes. Lift lid just enough to make sure pan is full of smoke.
• Reduce heat to med low and cook covered for 20 to 30 minutes.
• For Vegans make sure the spray does not contain diary products such as butter.