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August 2003 Issue
Soy Good
by Ronda L. Halpin
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Grilled Cajun Tofu

Make sure you get firm tofu -- its texture is necessary for this recipe.
  • 1 block firm tofu -- drained and sliced into 4 thick pieces
  • 1/2 c. olive oil
  • 2 cloves garlic -- crushed
  • 1 tsp. thyme
  • 1/2 tsp. ground hot red pepper
  • 1/2 tsp. black pepper
  • 1/4 c. cider vinegar
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1/2 tsp. paprika
Place the tofu slices on paper towels. Place more paper towels over the slices and put a cutting board over them. Place enough weight on the cutting board to squeeze the excess moisture out of the tofu. Allow to sit for about 15 minutes.

Meanwhile, combine the remaining ingredients in a screw-top jar and shake vigorously to combine. Place the tofu slices in a shallow pan and pour the marinade over them, making sure both sides are covered. Allow to soak for at least 30 minutes.

Heat a grill pan to medium heat and lightly spray with cooking spray. Remove the tofu slices from the marinade -- reserving the marinade -- and place on the grill pan. Cook the slices for about 5 minutes on each side or until they are nicely textured.

Meanwhile, transfer the remaining marinade to a small saucepan and heat over medium-high heat until thickened and bubbly. Use as a sauce over the grilled tofu.

  • Yields: 4 main course servings
  • Preparation Time: 20 minutes
 

 

Lemon-Blueberry Smoothies

This is a fantastic summer beverage and will be especially appreciated by those that are lactose intolerant.
  • 1 block silken tofu
  • 1 T. honey
  • 1 lemon
  • 2 c. frozen blueberries
In a blender, combine the tofu, honey, juice of the lemon and blueberries. Process the mixture until it is combined and very smooth. Serve immediately.
  • Yields: 3 servings
  • Preparation Time: 5 minutes
 

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