Smoked Tofu Rashers & Grilled Tomatoes

gluten free
wheat free
2 spoon difficulty rating

15-20 minutes

Add on another hour or two if using the plain tofu option

Serves: 2-3

4
Average: 4 (2 votes)
Smoked Tofu Rashers & Grilled Tomatoes

Simple and quick if using smoked tofu - but we offer an easy variant using firm plain tofu also.  

 

Tofu Tips

  • Firm plain tofu - from the chiller - is sold just about everywhere - Cauldron is the most common supermarket brand but health food shops are more likely to stock others, eg Dragonfly.
  • Firm and extra-firm can also be found in Oriental supermarkets, eg Chinese, Korean, Vietnamese, Thai
  • Silken tofu - fresh or in tetrapaks - is not suitable for this dish or anything like a stir-fry
  • Fresh tofu will keep for several days in a plastic container in the fridge - drain it daily and top up with cold water

For more tips about tofu click here  

        

 

 

Ingredients: 

Grilled Tomatoes
Half or 1 tomato per person plus olive oil and garlic


Smoked Tofu Rasher Option
1 pack smoked firm tofu, eg Taifun
Oil to fry
Marinade
Soya sauce, eg shoyu or tamari
½ tsp smoked paprika

¾ tsp liquid smoke if you can get it (Tesco sell it)

To add at the end of frying
1 tbsp nutritional yeast flakes and black pepper to taste 

Plain Tofu Rasher Option 
250g/9oz of the firmest plain tofu you can find - drain and press overnight if possible (Use a plate and weights on top and a colander underneath plus a clean tea towel/kitchen roll OR a dedicated tofu press)

2 tbsp plain vegetable oil 
Marinade
2 tbsp good quality soya sauce (see above)
1 tsp brown sugar

1½ tsp tomato puree
½ tsp balsamic vinegar
¾ tsp liquid smoke
  

To add at the end of frying

1 tbsp nutritional yeast 


 

Method: 

If serving with grilled tomatoes, put on the grill first and heat to medium-high.  Chop each tomato in half, drizzle a little olive oil and crushed garlic over each half. Stick under the grill but keep an eye on them and reduce heat if they're starting to catch. Alternatively, fry them up in a wok. Flavour with fresh herbs, salt and pepper

 

Smoked Tofu Option

  1. Slice the smoked tofu as thinly as you can. Set aside. 
  2. In a small bowl, make the marinade by mixing the soya sauce with the smoked paprika and liquid smoke if using.  Place the rashers in a large baking tray  and drizzle with the marinade - using a pastry brush will distribute it more evenly - and let it sit for a few minutes. 
  3. Using a good (non-stick) frying pan, heat up some oil in the pan on a high heat until it is very hot. 
  4. Fry the tofu slices until quite crispy. Add the yeast flakes and black pepper and fry quickly so it goes a bit crispy.
  5. Serve hot with the tomatoes - and toast if you wish.
     

Plain Tofu Option

  1. Make sure the tofu is well pressed (see ingredients list). 
  2. Slice it into rashers about 2-3mm (about ¼ inch).
  3. Place in a large tray and pour the marinade over the top, using a pastry brush to distribute evenly. Leave for as long as you can - four hours is best - but cover with a plastic bag if marinading for more than an hour. 
  4. When it is ready, heat up a frying pan with the oil, like the Smoked Tofu option. Fry the rashers until crispy, add the nutritional yeast flakes as above and serve with the tomatoes

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