Today I’m continuing with my self-proclaimed Oven-Free Movement by introducing a Dry-Rubbed Tofu recipe. That’s because it’s too dang hot outside to turn on the oven, but for some reason I still want to eat. Go figure.
This is not a leading actor academy award winning recipe. Those are the ones that get lots of oohs and ahhs when you set them on the table.
Don’t you love it when that happens?
But sometimes the most memorable parts of a movie may not come from the lead character. Sometimes its the supporting actor who really makes the film work. Think Kevin Kline as Otto in A Fish Called Wanda, or Heath Ledger as The Joker in The Dark Knight, or Olympia Dukakis as Rose in Moonstruck, or Mercedes Ruehl as Anne in The Fisher King.
That’s where I put this recipe. It’s not the main character, but it’s a phenomenal supporting role.
The thing is, tofu as a character actor is really more along the lines of Rodney Dangerfield. That’s because most people give tofu no respect. They make scrunched up facial expressions just talking about it.
“It’s really not that bad,” I tell them, “It’s just misunderstood.”
Hmm, sounds like advice for a friend who’s dating the bad boy in a deteriorating relationship.
You see, tofu on its own is not so great. I’ve seen infants eat the stuff plain, but the tastebuds of infants is nothing to build a good meal on.
Most recipes I’ve seen encourage the cook to marinade tofu or to cook it with other flavors, like garlic.
I just decided one day to create a dry-rub for my tofu because I really like a dry, firmer tofu.
After sitting in these dry-rub spices, my tofu can take on a hearty flavor and can take on that supporting role in many recipes, especially those that call for boiled eggs.
So without further ado, I present to you, Dry-Rubbed Tofu. It really takes the cake. Um, well, you know what I mean!
- 12 oz container of extra firm tofu approximate
- ½ cup Nutritional Yeast Flakes can be found at many grocers or health food stores
- ½ teaspoon Black Salt stinky, but tasty salt found at most health food stores
- 1/8 teaspoon Turmeric a super food!
- ¼ teaspoon garlic powder
- 1 teaspoon Paprika smoked or plain is fine
- Remove the tofu from its packaging and drain any water. Next, chop the tofu in half and then chop each half in half again. That should leave you with four large chunks of tofu. Wrap these in paper towels or a clean dish towel and press to remove excess liquid. You can set these aside while you take on the next step, preparing the rub.
- Pour the nutritional yeast flakes and spices in a medium-sized bowl and stir until everything's all mixed up. If you can choose a bowl that has a lid for storing in the fridge, that's even better. (saves on dishes later!)
- Crumble your four slices of pressed tofu into the bowl of spices. Just use your hands and tear off chunks until they're small. You can leave some larger than others. It's not a science.
- Now gently stir the spices around the tofu until everything is nicely coated. Place the lid on your bowl and set in the fridge for at least an hour so that the spices can sneak their way throughout the tofu. You can leave this in the fridge for several days if you need.