Vegan Marinated Tofu Ten Thousand Ways

A New Year’s Resolution to “Eat Clean” led to this feature in The Virginian-Pilot that showcases a simple formula for never-fail marinated tofu and suggested sides. Master the basic proportions of the following ingredients and then get creative: fat; salsa, sauce, paste or preserve (commercially prepared or homemade); acid; and a sweetener, preferably an unrefined one, plus optional herbs.

The secret is not only in the marinade, but in freezing the tofu before marinating. What freezing does to the texture of tofu is nothing short of astounding, making it “meaty,” chewy and very absorbent.

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Photo Credit: David B. Hollingsworth
Photo Styling: Betsy DiJulio

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