Good Grills Only
a skewer to rule them all
Thank you Pot-Heads for joining me for another week of food, food, and more food. Make sure to hit that ❤️ because this month we are celebrating LOVE 🏳️🌈 and eating well.
I know that this recipe might be controversial. If you’ve been vegan or vegetarian for any length of time, you’ve probably been forced to eat some really terrible things off the grill. Limp, flavorless portobello burgers and bland, grilled tofu come to mind. I hate when I eat something that tastes like an act of aggression. Why would someone serve an unseasoned block of soy unless they wanted to fight? I have no other explanation. This recipe is a redemption story for tofu. I first worked up this technique for grilling tofu a couple years ago when I was working on recipes for Hungry as Hell. The torn tofu satay recipe in there utilizes the same method, albeit with a different flavor profile. If you haven’t checked it out, you probably should. It’s delicious. I don’t really explain why the method works there though- you can only say so much in a book- but now I have the space to share all my tricks to great tofu on the grill. Can you keep a secret?
