Chances are, you’re underestimating tofu.
No, it doesn’t taste all that grand haphazardly thrown, sans seasoning, into your lunch salad or on a bed of quinoa. Yes, it’s inherently bland.
But that’s why it’s perfect on the grill: Acting as a blank canvas, tofu soaks up all that charred, smoky flavor; and, with the help of an accoutrement or two—say, pickled onions or a shoyu glaze—really shines.
Here, New York’s Café Spice Culinary Director Hari Nayak makes magic of your flavorless friend on the grill, and finishes it with a piquant chutney.
“This is a great meat-free entrée,” says Nayak. “Sandwich the tofu on a bun with chutney, add a dollop of mayo, and you have the perfect vegetarian sandwich.”
We agree, and you very well may win over a few carnivores, too.
Makes 4 servings
- 1 tablespoon vegetable oil
- ½ teaspoon cumin seeds, minced
- 6 shallots, peeled and sliced
- 1 medium hot green chili, minced
- 3 tomatoes, roughly chopped
- 1 teaspoon of garam masala
- ½ teaspoon salt
- 2 tablespoons lemon juice
- ¼ cup coriander leaves
- 14 ounces firm tofu, drained and patted dry
- 3 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
How to make it