So the weekend is here. Thank goodness. I love the weekends. Time to get stuff done. Time to have fun and relax with my family. Time to eat good food.
We’re in the thick of winter right now on the East Coast. We’ve had snow non-stop. It’s getting a bit ridiculous. Feeling like I’ve been stuck inside way too long. So I’ve been trying to come up with foods that remind me of summer.
When I think of summer, I think of grilling. I love eating food from the grill. My father has always been the master of the barbecue. Even in the winter, he heads out to the grill. I thought I’d share with you a fabulous Kosher BBQ Tofu Sandwich that even my father would be proud of. Since it’s vegetarian, the whole family will enjoy it! In the summer, I make this on the grilled, but in the winter, I stay inside with my trusty grill pan.
- 1 (12 ounce) package extra firm Tofu
- 3 tbsp. Vegetable Oil
- 1 Onion, thinly sliced
- Cole Slaw
- 1 ½ cups BBQ sauce
- 6 Hamburger buns
- Start by draining the tofu. To effectively drain it, place tofu on a plate lined with two layers of paper towel. Put two additional paper towels atop the tofu. Afterwards, place a plate with something heavy on it to slowly weigh it all down without crumbling the tofu. Allow it to set for 30 minutes and once all the water has been squeezed out, you can proceed to cutting the tofu. Make sure they are about ¼ inch thick so they would be easier to cook. To ensure that the tofu would be meaty and chewy rather than soft and gooey, it is best to freeze them for an hour. You would notice that the edges would be frozen. Do not thaw them before placing in the skillet.
- Heat the vegetable oil in a skillet or non-stick pan. Once hot enough, place the tofu slices and fry until both sides are golden brown; 3-4 minutes is good enough. It is recommended that you shake the pan while cooking so the tofu won’t stick to the pan. Add onions. Pour in BBQ sauce to desired taste. Make sure BBQ sauce is enough to coat the tofu. When you notice that the sauce is setting on the tofu, you’re done. Top with coleslaw and serve on toasted wheat buns.
- If you are thinking of pairing this with wine, Chris Murphy, resident wine expert from M&S advises that “The rule of thumb when finding an excellent wine pairing is to try and match the textures of food with the wine, and this works for all cuisines, vegetarian or not.” In this case, the most dominant ingredient is the tofu and sparkling wine like Desroches Champagne (labelled suitable for vegetarians) allows the flavor of tofu to come through.