Tag: tofu

Grilled Stuffed Hasselback Sweet Potatoes

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This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where the original — with baking potatoes — was served. If you don’t wrap them and bake them at 400°F (200°C) in the oven, they get a nice crispy texture, instead. The must-have side dish to these grilled stuffed peppers. For the sour cream, after pureeing the tofu, add salt and lemon juice to taste. After a few hours in the fridge, the flavours will mellow with the onions. Chives are a great addition, too.

sweet-potato-and-stuffed-pepper

Grilled Stuffed Hasselback Sweet Potatoes

4 medium-sized sweet potatoes
3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1 large onion, sliced
6 sprigs of fresh thyme
Sea or himalayan salt to taste
Freshly ground pepper to taste
Grill-worthy aluminum foil

Preheat one side of the barbecue to medium heat. Leave the other side off.

Make several slits in the potatoes (about 15 to 20).

Mix together the olive oil and crushed garlic. Drizzle it in the slits in the potatoes. Top with the onions and thyme, making sure to get into the slits. Season with the salt and fresh ground pepper.

Wrap each potato in aluminum foil. Put the potatoes on cool side of the grill and close the lid. Let roast approximately 35 minutes. They will be soft and bottoms will be slightly caramelized. Top with Pseudo-Sour Cream.

Pseudo Sour Cream
1 (10.5-ounce) package of lite firm silken tofu
2 to 4 teaspoons freshly squeezed lemon juice
2 green onions, finely chopped
Sea or himalayan salt to taste

Put the tofu in a blender or food processor. Puree until smooth. Stir in half of the lemon juice and a few pinches of salt. Add the green onions. Mix well, then add additional lemon and salt to taste.

Tofu Souvlaki and Maroulosalata (Greek Lettuce Salad)

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Souvlaki, as you probably know, is a popular Greek fast food is commonly made with meat (and sometimes vegetables) threaded on skewers and grilled. A twist on the classic, this version uses not-so-authentic tofu as the main ingredient. Be sure to squeeze it of excess moisture and marinate it for as long as you can for the best flavour. You can also do these on the grill instead of under the broiler.

The Maroulosalata is a light, fresh side dish–and just a note: some versions of this classic salad use 1/4 cup (60 ml) red wine vinegar in lieu of the lemon. Just whatever you do, find some good, crisp lettuce.

 

souvaki

Marinated Tofu Souvlaki

  • Servings: 8 to 10 souvlaki
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For the marinade:
1/3 cup extra-virgin olive oil
Juice from 1 lemon
4 to 6 garlic cloves, minced
2 shallots, finely chopped
1 tablespoon dried oregano
Sea salt and fresh ground pepper to taste

For the skewers:
1 (350 g) package firm tofu, pressed of excess moisture, cut into about 24 pieces
3 large red bell peppers, cut into 1-inch squares
2 large green bell peppers, cut into 1-inch squares
1 large red onion, cut into 1-inch squares
8-10 wooden skewers, soaked in water

Whisk all marinade ingredients together. Add the tofu, peppers, and onion, and let marinate for at least three hours, or overnight.

When ready to cook, place the oven rack about six inches (15 cm) from the broiler.

Thread the vegetables and tofu onto the soaked skewers, then broil, about five to seven minutes until browned. Carefully flip each skewer, then broil about five minutes longer on the other side. Serve warm.

Maroulosalata (Greek Lettuce Salad)

1 small head romaine lettuce, washed and thinly sliced
3 green onions, chopped
1/4 cup minced fresh dill
Zest from 1 lemon
1/4 cup olive oil
Juice from half a lemon

Toss salad with green onions, dill and zest. Add olive oil and lemon juice, mixing well. Season with salt and pepper to taste and serve immediately.

Grilled Peaches and Tomatoes with Basil Tofu

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There are a few fresh ingredients that are undeniably “summer” to me, and when they’re at the forefront, there’s no need to extraneous ornamentation… the flavors just come out on their own. Peaches and tomatoes are among these, and if you haven’t tried them together, now’s the time.

peach tomato tofu

Grilled Peaches and Tomatoes with Basil Tofu

For the tofu:
1 (340g) package extra-firm tofu, pressed and well-drained
1/3 cup fresh basil, packed
Grated zest and juice of 1 lemon
2 tablespoons pure maple syrup or agave nectar
1 tablespoon extra-virgin olive oil
1 garlic clove, smashed and finely chopped
Sea salt and freshly ground black pepper to taste

4 to 6 firm, ripe (but not squishy) peaches, cut in quarters
4 to 6 firm, ripe (but not squishy) tomatoes, cut in quarters
Chopped fresh basil, for garnish

Cut the drained tofu into 3/4-inch cubes Mix the remaining tofu ingredients in a small container. Add tofu and marinate for at least 6 hours.

When ready, heat the barbecue to low. Cover the grill with foil. If your peaches and tomatoes are very firm, you can grill without the foil.

Place the peaches and tomatoes on the foil and grill for about 3 to 5 minutes per side, until beginning to brown, fragrant, and emitting juices. Use tongs to transfer to a serving dish. Place the tofu on the foil. Grill for about 3 minutes per side of the cube, until browned. Top the tomatoes and peaches with the tofu. Garnish with basil. Serve warm.