My inspiration
Summer is on the way (or so they say), and nothing in the food world says summer more than barbecue. Today as I share this plant-based adaptation, it happens to be National Barbecue Day.
I did eat meat as a child and teen and I lived for summer picnics, family cook-outs at the beach (I lived in Erie, PA), and our annual summer block parties with the neighbors. There were fun games, swimming, story-telling, but mostly I loved all those summer events because there was some type of barbecue. I never could, and still can’t, resist that sticky, gooey, smokey sauce.
I haven’t had meat in decades. But that doesn’t mean I (and you) can’t enjoy a plant-based adaptation to those meals that I once loved.
What you need
This is a departure from my traditional recipes. If you or a guest or family member are hoping to celebrate with food the upcoming summer season and summer holidays, here are a couple of ideas for barbecue adaptation.
Option one is a shredded tofu for sandwiches, tacos, or wraps:
-2 tbsp of oil
-salt, pepper, garlic powder
-1 or 2 blocks of extra firm tofu pressed (number of blocks depends on how much you need)
-Your favorite homemade or store-bought barbecue sauce
-Your favorite accompaniments for barbecue. We love coleslaw, some kind of starch like cornbread, Texas toast, or a soft bun, and something pickled.
-Equipment – tofu press and a cast iron pan
Option two is sticky barbecued tempeh slices that you can pick up and eat:
-2 tbsp of oil
-1 to 2 blocks of original tempeh – if you’re gluten-free check the tempeh ingredients. Sometimes they add a grain you may not be able to eat. What is tempeh you say? Similar to tofu, it’s made from soybeans. Tempeh, however, is a block of fermented whole soybeans.
-Your favorite homemade or store-bought barbecue sauce
-Your favorite accompaniments for barbecue. We love coleslaw, some kind of starch like mac and cheese, and something pickled.
-Equipment – tofu press and a cast iron pan
let's adapt
For option one:
This has one preparation step. Take the extra firm tofu block/s and unwrap and place in a tofu press or place a heavy pot on top. About five minutes is enough for this use. Place pressed tofu on a plate and put into freezer for about 25 minutes. You don’t want it to freeze but just to firm up a bit.
Take the block/s of tofu out of freezer and grate on the larger side (for bigger shreds) of a cheese grater. It should shred very quickly and easily.
Next, heat the 2 tbsp of oil in a cast iron pan if you have one. If not, any heavy pan works. Place the shredded tofu into the hot pan and sprinkle with some salt, pepper and garlic powder. I usually tossed the shreds around the hot pan for about 10 minutes so it continually browns.
Once it’s browned and gets a tiny bit crispy, it’s time to pour some of your favorite barbecue sauce over the shreds. This is when things get good. Toss it around in the sauce continually for about another 10 minutes. Once it gets sticky and caramelized and it smells like a summer cook out, well that means it’s time to eat.
Serve in a wrap, in soft taco shells, or our favorite way – in a soft bun with slaw and something pickled.
For option two:
Slice the block/s of tempeh into about six pieces. Before you sear these in a pan, it’s best to either steam it or just microwave for about two minutes to soften it up a bit.
Next, heat the 2 tbsp of oil in a cast iron pan. Once it’s hot, place the tempeh slices in the pan and let them sear for about 6 minutes and then flip and let them sear on the other side for another 5 to 6 minutes.
Once they are browned a bit you can brush on your favorite barbecue sauce on each side until they caramelize. Like the tofu shreds, it smells like summer.
These remind me of barbecue ribs. Not because they get meaty or stringy, but simply because you can pick them up and eat. Finger food is always good at a cook-out.
