Gone Vegan

Lindsay Hutton discovers the politics and pragmatics behind a meat and dairy-free diet.

Summer is nearly upon us, signaling us to shake the potato bugs from the hammock, clean the mould out of the cooler and of course, dust off the old ‘que and nudge her  back to her fiery occupation. (And perhaps a gentle reminder that it may be time for a good waxing. For you. Not the barbecue. )

I adore barbecues. I ache for the weekends filled with frosty beers with a wedge of lime, good friends, hair that smells like a campfire and a slivers in my butt from the aging wooden deck furniture I haven’t gotten around to replacing. Begone hot chocolate, slippers and bubbling soup pots! Hello sandal blisters, sunburns and crusty barbecue tongs!

One of my favourite foods at a barbecue is the almighty kebab. Grilled veggies nestled between hunks of marinated tofu are easy to prepare when half in the bag, always a crowd pleaser and are difficult to over/undercook. 

To the tofu virgins, this one is for you. I thought this a good recipe to share as those not accustomed to eating or preparing would have little trouble with it; a gentle initiation into the fold. This sweet and spicy marinade always wins over the chest-thumping carnies in my cohort. 

Spicy Sweet Barbecue Tofu

One package extra-firm tofu 

½ cup barbecue sauce

½ cup brown sugar

Pinch of red pepper chili flakes

1 tsp hot paprika OR chili powder

½ cup of frozen orange juice concentrate

2-3 dashes of soy sauce

Salt and pepper to taste.

1. To press the tofu and remove excess moisture, place in between two plates, and put a heavy book on the top plate for about thirty minutes. 

2. Mix all ingredients on a low simmer until combined, for about 4 minutes. 

3. Cut the tofu into square chunks, approximately 1-2” in size. 

4. Place tofu and marinade in a sealed container and refrigerate for 2 hours. 

5. Prepare kebabs with the tofu and assorted veggies. (I recommend bell peppers, red onion, mushrooms and zucchini). 

6. Grill on medium for about 10 minutes until veggies and tofu until brown and crispy. Rotate kebabs every 2-3 minutes and brush with excess sauce. 

And there you have it. Enjoy!

Next on Gone Vegan: Vegan shoes. Keeping your piggies cruelty-free.