Now that we have a yard and a gas grill, every time the sun is out I have a compulsion to GRILL EVERYTHING!
So, it’s a beautiful summer day, I had some tofu in the fridge and a bag of fresh snow peas from my friend Tricia’s garden, and came up with this dinner idea! It’s extremely flavorful, yet light enough for a hot day… my ideal combo for a June recipe in Southern Indiana!
(Although in about a month, I’ll likely be drowning in humidity and will only want to eat popsicles for dinner.)
Anyway, give this recipe a whirl! If you don’t add fresh Asiago like I did, this recipe is vegan! AND it’s been carnivore-approved (I really need to design a seal/stamp for those recipes…stay tuned on that).
1/2 block extra firm tofu, drained & pressed (SUPER important if you are doing these on a gas grill. Minimal water content is key)
2 tbsp maple syrup
2 tbsp nutritional yeast
2 tbsp Tamari gluten-free soy sauce
1 tsp garlic powder
1/4 tsp smoked paprika
2-3 tbsp water
1 tbsp Sriracha
1.5 cups fresh snow peas, strings removed
1 tbsp olive oil
1 clove garlic, minced
1 tbsp pine nuts
salt & pepper
Fresh grated Asiago for topping (optional)
Cut your half slab of tofu into 2 triangles. If you’re using a whole block, cut into 4 triangles and double the marinade ingredients!
Mix maple syrup, nutritional yeast, soy sauce, garlic powder, paprika, water, and Sriracha in a flat-bottomed dish or container. Add tofu slabs and make sure they are well-coated. Marinate at least 20 minutes…a couple of hours would be even better! Let the tofu come to room temperature before grilling.
Heat your grill pan, grill, or skillet over medium-high heat. Whatever you’re using, drop or wipe on with a paper towel a bit of canola oil to prevent sticking. Be very liberal with the oil if using a gas grill (without burning yourself please)…I’ve noticed things stick much worse on that grill vs. a grill pan.
Wait for your grill/pan to get hot, then carefully lay your tofu “steaks” down. Try not to move them or flip too much…you want those lovely grill marks! Grill until the bottom is crisp and you have nice dark brown marks, about 5-7 minutes, then flip and grill the other side for 5-7 minutes.
For the snow peas….
Heat olive oil in a skillet over medium heat. Add garlic and pine nuts, and sautee for about a minute until the garlic becomes fragrant (don’t let the garlic burn, or it will become bitter!). After the first minute, add the snow peas along with a couple dashes of salt and pepper, and sautee for 6-8 minutes until the peas are crisp-tender.
Add the peas to a plate and top with grated asiago (optional).
Lay the tofu steaks on top, and enjoy!!