I used a marinade of tikka masala spice mix, almond yogurt, canola oil, lemon juice, and smoked paprika. Then put them on a foreman grill till they looked mostly charred.
Tofu tastes great on the outside, but inside is still pretty bland. Thoughts on fixing that?
Don’t think the freezer trick will work here because in my experience it makes the tofu much softer after thawing.
by CenozoicMetazoan
6 Comments
Sound great I think! Maybe marinade a day before?
Did you press as much of the water out as possible before marinating? I’ve never tried it, but I’ve seen some posts about boiling it in salty water. I don’t know how that science works, but from what I remember it’s something to do with pulling the water out of the tofu and then when you marinate, there’s more room for the marinate to penetrate. Maybe someone else can chime in on that?
More salt, smaller cubes and longer time
To get a better infusion of flavor into my tofu I’ve been boiling my tofu first – it’s wild how much better it is. I boil the cubes in salted water for about 15 minutes, let them drain on a kitchen towel or paper towels for 10-15 mins then let sit in marinade for at least 20 mins. If you use a drier spice type rub with less liquid to soak in you probably want to let the cubes marinade for as long as possible. I hope this helps!
Freeze and defrost the tofu then press the water out then marinate
I make tofu kebabs all the time. The freezer trick works as long as you use the super super firm tofu. Another trick is after you thaw the tofu, boil it with a tablespoon or so of marmite for 20 minutes. That really adds an awesome umami flavor. Finally, you will need to marinate for at least a full 24 hours and it helps a lot if you use a vegetable or non-chicken stock or something liquidy like that.