But if you don’t do meat — or are trying to minimize your animal consumption — there’s no reason to feel left out. A simple hunk of tofu is a protein-packed (approximately 20 grams per 8 ounces) meatless alternative for any cookout.
My summer addiction to Diners, Drive-Ins and Dives inspired a classic down-home take on tofu. Choose the firm kind of tofu and make it organic (we don’t trust you, GMO’s). Slice the tofu into “steaks,” then raid your spice drawer and mix up a riot of flavors to sprinkle all over. The heat and spices will prevent the tofu from sticking on the grill. Now brush on your favorite barbeque sauce, let it cook in for a few minutes, or enjoy the tofu straight off the barbeque.
Not to give you indigestion, but I suggest you read up on the soy controversy (this article and this one settled it for me). The current thinking seems to favor occasional consumption of high-quality, unprocessed soy products. For the prevention of breast cancer, women are recommended to eat 25-35 grams of soy protein per day.
This recipe, by the way, is the bomb on wild salmon, halibut, chicken, and meat. You’ll probably want to hang around the barbeque often, before summer slips away and reality sets back in. Yes, there’s the rub…and I’m embracing it.
2 tablespoons grapeseed oil, plus additional for the grill
1 (14-ounce) block firm organic tofu, drained and dried in a dish towel for 10 minutes
Barbeque Spice Rub
1/2 teaspoon dried mustard
1 teaspoon unsweetened cocoa powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt or coarse sea salt
1. Preheat a grill on medium-high heat for 10 minutes. Once it is hot, brush carefully with a little oil.
2. Slice the tofu into 1/2-inch “steaks” and pat them dry with a kitchen towel.
3. In a small bowl, combine the ingredients for the Spice Rub. Sprinkle both sides of the tofu steaks with the spices, brush with oil, and place on a platter to bring to the grill.
4. Place the tofu on the grill and cook without disturbing, 2-3 minutes per side, until firm and slightly charred. To make crossmarks, rotate the tofu 45 degrees halfway through cooking each side. Serve with your favorite barbeque sauce, salsa, grilled vegetables, salad, grain, or grilled corn/leek/avocado relish.
You can still enter the Summer Cooking Contest for a chance to win one of these chic wooden serving bowls!
Photo credit: MadeJustRight.com
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