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Tuesday, June 20, 2006

Barbecue roasted tofu with whipped chipotle sweet potatoes

I've been organizing my recipe binder lately (it gives me something to do while watching World Cup games and feel less guilty for the time spent in front of the tube...). I have a lot of recipes still from before we were vegetarian and I came across an old favorite and decided to veganize it.

This was a recipe from Cooking Light magazine. Basically it was salmon marinated in pineapple and lemon juice then rubbed with a spicy sweet mixture and roasted in the oven. So I subbed some tofu and cooked it on the stovetop instead. I served it on whipped chipotle sweet potatoes (I halved this recipe and used just a tiny bit of Earth Balance margarine instead of the butter it calls for. Next time I'll just leave it out entirely) .














Barbecue Roasted Tofu
adapted from Cooking Light magazine 9/98

1/2 cup pineapple juice
1/4 cup fresh lemon juice
1 lb. extra firm tofu, sliced into 8 pieces
1/4 cup brown sugar
2 T plus 2 tsp. chili powder
4 teaspoons grated lemon rind
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
cooking spray
lemon wedges

Combine first 3 ingredients in zip-top plastic bag; seal and marinate in refrigerator several hours, turning occasionally.

Remove tofu from bag; discard marinade. Combine sugar and next 5 ingredients in a bowl. Rub over tofu; cook over medium heat in a pan sprayed with oil until evenly browned on both sides. The sugar makes it brown quickly so watch it. The original recipe called for baking in the oven which I might try next time.

We also had an unbelievably sweet sharlyn melon with blueberries:



















I still had some salad left from the night before (luckily I hadn't dressed the whole thing...). It was made with red leaf lettuce, butter lettuce, cucumbers, red peppers, green beans, sugar snap peas, cabbage, carrots and more! I have a picture but blogger is being difficult so that's it for now!

10 comments:

Crystal & Ryan - Café Cyan said...

Wow - that tofu actually looks like salmon! Since that's what you were trying to somewhat imitate, good job!

I need to try some other melons. Recently watched the Alton Brown melon episode and realize I've been missing out on many melons. Yum.

-Crystal

Megan the Vegan said...

whipped chipolte sweetpotatoes sounds like heaven. And, of course the tofu looks great. I wish I liked pinapple

funwithyourfood said...

I'm loving the potatoes. Are they sweet potatoes or yams? I could try the same thing with yams i suppose. I have some laying around in my kitchen begging to be used.

mm thanks for the idea..

Teddy

KleoPatra said...

You've whipped me into a frenzy, Nancy. I love this day's food! Wha is a sharlyn melon? It looks like a light-coloured honeydew... "Honey Do" And that tofu looks so tempting. My tofu never comes out like that when I try to cook it up on the stove! WOWEE!

Urban Vegan said...

'Tis the season for BBQ. Let the grillin' of the veggies and tofu begin!

Julie said...

Mmmm...I'll have to try that marinade out! Looks great as always!!

jess (of Get Sconed!) said...

Let me say...perfect meal!

t. said...

The tofu looks superb!!!

Pearl said...

It looks mouthwatering alright. And I was just looking for something to do with my sweet potato.

Anonymous said...

Check out my Grilled Salmon and Chipotle’ Pepper Sauce recipe.
Let me know if you try it how you liked it.
http://delorumrex1.blogspot.com

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