I’ve never smoked tofu before so that’s my plan today. I already fucked up i think because i marinated it in the same sweet thai/peanut butter/soy mixture i did those brussel sprouts with before realizing i probably don’t want that much sugar on the exterior if I’m grilling them so i washed most of it off. They still absorbed a lot of flavor. I ate one raw and it tasted like a chunk of a PB&J sandwich?? Interesting.
I’m gonna smoke them low for an hour or two before turning it up to 325 for idk 10-30 minutes depending on how it looks. Gonna baste them every 30 minutes in the marinade but with some lime juice added
I’ll report back if it’s good or if i shoulda never done this. I probably should have just grilled them before tossing in a sauce
I have basted both sides, heat up to 325 (the limit for my baskets) and i’m gonna leave it there until they start to caramelize before tossing them in more sauce
I need to finally get off my rear and make some tofu fajitas
Someone on here recommended Butler Soy Curls and Ive been wanting to try those for fajitas. They’re like, edamame in the pod that’s been chemically processed somehow, and you rehydrate them then fry them, and all the pictures I’ve looked at they look like chicken strips. The visual is a lot more chicken fajita like than the Gardein soy/wheat strips I’ve been using at work
I haven’t tried them in person but when i’m back at work next month i’m gonna make the chef order some to try
I like them a lot for fajitas, they also stand in pretty well for pulled pork if you cook em up a bit in BBQ sauce
Hope the tofu smokeout goes well
Would you say they’re a better bbq substitute than jackfruit? We use that sometimes as a pulled pork alternative
I need to try jackfruit and get back to you!
My store has tempeh, and I did find this recipe for fajitas https://foodwithfeeling.com/easy-tempeh-fajitas/
Extra bastey = extra tastey
Last 6 minutes while my rice finishes cookin
MADA MADA (japanese for not yet)
