A super summer supper that celebrates the season! Quick too!
The hot, humid weather broke this past Sunday, so I took advantage of the cooler air to head out to the grill. One of my least favorite summer food activities is standing over hot coals when it is 95 degrees and thick humidity! Even if the heat had not broken, this dish is quick and easy! You can also expand it to feed a larger gathering.
Mustard Miso Maple Marinade
It’s all about the Mustard Miso Maple Marinade! While I have used this marinade many times on salmon, I’d never tried it on tofu, so this was an experiment. Tofu cooks much quicker than the salmon, and the marinade was every bit as good on it. Even my husband the meat eater loved it and said he would enjoy having it again.
A perfect meatless meal, use whatever vegetables you have or like best with this. You can add tomatoes, corn, zucchini or summer squash, green beans, anything that is at its best. I even tossed on a few peaches just for a little sweet surprise!
Cedar Plank Tofu with Mustard Miso Maple Marinade and Grilled Veggies
- 1 lb. tofu, pressed
- 1/8 cup grainy mustard
- 1/8 cup yellow miso
- 1/8 cup fruity olive oil
- 3 tbsp. dark maple syrup
- ½ tsp. hot sauce, optional
- 1 head baby bok choi, sliced in quarters lengthwise
- 3 heads endive, sliced in half
- 2 sweet red peppers, cut in half lengthwise
- 2 poblano peppers, cut in half lengthwise
- 1 sweet onion, sliced in thick rings
- A few peaches or apricots, sliced in half, pit removed
- Salt and pepper
- 1 lemon, sliced
Press tofu for ½ hour. You can use a tofu press, or place your tofu on a plate with toweling, add another plate to the top, and use a couple of large cans of vegetables to weigh down.
Prepare the marinade. Whisk together the mustard, miso, olive oil, maple syrup, and hot sauce. Pour into a wide shallow bowl and set aside.
Once the tofu has drained, slice it in six or eight pieces and add it to the marinade, turning it over to coat all sides. Set aside while you prepare the vegetables and grill.
Ready your charcoal grill. I use a little chimney with newspapers to start my charcoal and it works like a dream. You want your coals to be nice and hot. Arrange the coals with a hot side and a cold side.
Prep your vegetables by creating a flat surface for the grill. Drizzle with olive oil and sprinkle with salt and pepper.
Place your cedar plank over the hot side of the grill. You want to char it, but keep your eye on it so it doesn’t catch fire! This takes seconds, not minutes. Turn and char the second side. This will add flavor to the tofu.
Place the tofu on the plank, and add all the marinade to the top of the slices. Place in the grill on the cooler side and cover. After five minutes, give it a check. You will want to cook this until the dripping marinade is bubbling and starting to char. Remove from the grill and tent.
Add the veggies to the grill and cook until charred and softened.
Arrange on a platter, squeeze some lemon over all, an extra sprinkle of salt, and dive in!
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