Throw some tofu on the smoker and thank us later

Whether you’re making a tofu stir-fry or a tofu “egg” salad, there are a thousand and one ways to cook this timeless plant-based protein. Of the many ways to prepare tofu, one of the tastiest is to smoke it. While it’s known for its versatility, tofu’s natural flavor is relatively mild and often relies on marinades, seasonings, sauces, and other savory ingredients to develop a more pronounced taste. Smoking tofu gives it a woody, fiery essence that gives it a much-needed flavor dimension and an aroma you can smell and taste in equal measure.

Although smoking is a cooking method typically reserved for meat dishes like burnt brisket, ribs, and lamb chops, adding tofu to the buffet brings diversity to the menu. your backyard barbecue and gives your vegan friends the opportunity to feast on the wonders of freshly smoked proteins. With its naturally mild flavor, tofu pairs well with other classic barbecue toppings, ensuring you never have to compromise or omit your favorite barbecue provisions.

Served with sweet barbecue sauce, baked beans, and potato salad, smoked tofu is a filling and satisfying addition to the tapestry of barbecue essentials. Some animal-based meats, like brisket and chuck roast, can take 10 to 20 hours to smoke. Tofu, on the other hand, is nicely smoked within two hours, making it a great option for smoked proteins on the fly.

Read more: 11 Tips to Keep Your Grill Shiny and Clean

Tips for Smoking Tofu

Before you fire up the smoker, keep a few tips in mind to get the most out of your barbecue-style smoked tofu. But don’t worry, these tips are all about making an informed decision. First, consider the differences between hot smoking and cold smoking. Hot-smoked tofu is exposed to high temperatures to cook and give it a campfire-like flavor. This type of smoked tofu is best when it’s fresh out of the smoker, making it ideal for barbecue.

Cold-smoked tofu is prepared at lower temperatures, and while the protein develops a smoky flavor, it isn’t cooked. Cold smoking is typically used as a food preservation method, which is ideal if you want to use smoked tofu in a variety of recipes throughout the week. Whether you’re hot-smoking or cold-smoking, the wood you use makes all the difference. Because they burn slowly and maintain a steady stream of smoke, hardwoods are best for smoking tofu. To give tofu the same bravado as smoked brisket and ribs, use oak.

If you want to add a subtle sweetness to your tofu, smoke it with maple wood. For a versatile result that works with any protein or vegetable, smoke it with pecan or hickory wood. Or, get a bold flavor boost by smoking it with mesquite wood. Either way, first remove excess moisture from your tofu so it can hold its shape while smoking by pressing it for at least 30 minutes. Also, consider marinating your tofu for two hours to two days before smoking—the longer it soaks, the more flavorful it becomes.

Marinating and serving smoked tofu

The marinade and pairing of smoked tofu are key to maximizing the flavor of this vegan barbecue classic. Luckily, there’s no shortage of flavor combinations. For a barbecue-style marinade, a combination of BBQ sauce, olive oil, garlic, smoked paprika, and your vinegar of choice gives your tofu a quintessential barbecue flavor that’s indistinguishable from smoked meats. Enjoy a unique tofu marinade that pairs well with other barbecue bites by combining rice vinegar, maple syrup, brown sugar, sesame oil, soy sauce, and ginger for something sweet, spicy, and downright smoky.

Don’t limit yourself either. Other marinade ingredients for smoked tofu may include jalapenos for heat, citrus juice for acidity, and cinnamon for comforting sweetness. Grate marinated hot-smoked tofu and smother it with an easy-to-make homemade barbecue sauce before placing it between two hamburger buns for a vegan version of a pulled pork sandwich — and don’t forget the pickles. Kebabs, anyone? Skewer flavorful hot-smoked tofu with other smoked vegetables like peppers and mushrooms for a portable meal you can enjoy with your feet in the pool.

Use cold-smoked tofu to top an Asian-inspired salad of shredded cabbage and carrots drizzled with peanut sauce for a fiery yet refreshing and nutty dish. Cold-smoked tofu is also a great way to add depth of flavor to spring rolls, giving their vegetable flavor a smoky, woodsy twist. Whether you’re vegan or not, smoked tofu is a great alternative to traditional smoked proteins. Trust us, your taste buds (and your guests) will thank you.

Read the original article on The Daily Meal.