Have I told you lately that I love
this book?
Grills Gone Vegan is Tamasin Noyes , of
Vegan Appetite and American Vegan Kitchen fame's second book. (Most recently, she also co-wrote
Whole Grain Vegan Baking (review coming next week!) and
Vegan Sandwiches Save the Day with Celine Steen.)
This book tells the world, once and for all, that being vegan does not mean giving up BBQ! This book is just so awesome. It has the expected veggie burger and faux ribs recipes, but it also takes grilling for vegans to the next level. With an entire section devoted to rubs, marinades and sauces (If you know me, you know I love me some good sauce!) that can be used on anything from tofu to broccoli. ANd Tami was kind enough to share her amazing recipe for Tofu Italiano, see below.
There is a chapter in the beginning that gives tips on how to buy a grill and grilling techniques for every situation, even indoor grilling. (Tami understands that not everyone has a backyard to grill in, so her recipes are also easily adaptable for an indor grill or grill pan.)
I don't have a bad thing to say about this wonderful cookbook. If I had to give one criticism, it would be that I would have liked to see more pictures. The information, and of course the recipes, outlined in this well laid out book makes this the definitive guide to vegan grilling and should be on every vegans cookbook shelf.
The fine folks over at Book Publishing Co were kind enough to send me a copy to give away to one lucky reader, so please follow the instructions on the widget below to enter.
Tofu Italiano
White wine helps pack these tofu slices with umami. With its enticing blend of seasonings, this tofu is a terrific main dish as is, or try it in the Italian Tofu Sandwiches or Linguini Puttanesca with Tofu.
3 tablespoons dry white wine
1 tablespoon salt-free vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon nutritional yeast flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning blend
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
Generous pinch ground pepper
1 pound extra-firm tofu, pressed, and cut into 8 slabs
Put the wine, broth, vinegar, oil, nutritional yeast, garlic powder, Italian seasoning blend, onion powder, red pepper flakes, and pepper in a 13 X 9- inch nonreactive pan and stir to combine. Add the tofu and turn to coat. Cover and refrigerate for one hour or up to 3 days, turning the tofu occasionally.
Preheat a grill, grill pan, or electric grill to medium-high heat.
Lightly oil the grill with canola oil. Put the tofu on the grill, reserving the marinade. Cook until marked, about 5 minutes, while occasionally basting with the marinade. Turn over and cook in the same fashion until the other side is marked, about 5 minutes. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)
Yield: 4 servings
Per serving: 213 calories, 18 g protein, 13 g fat (2 g saturated), 5 g carb, 219 mg sodium, 135 g calcium, 0 g fiber
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