I'm not a big fan of meat substitutes. I figure that if I'm going to eat flegan, I should focus on vegetables and dishes that are easily built around them, rather than on manufacturing feeble substitutes for animal foods.
But, Travis found a great deal on a good grill (our last one took a flying leap off the south deck in a major windstorm), and I've discovered that an awful lot of vegan grilling recipes center around tofu. So I bought a package.
Now, I am a tofu virgin. We've kissed -- I like silken tofu in berry smoothies for a filling snack or dessert -- but extra firm, marinated and grilled? Never before.
I chose a Cooking Light recipe, "Grilled Lemon-Basil Tofu Burgers" to test the great white hunk-o-gunk.
I sliced and marinated.
I grilled...a process which took about five times longer than the recipe claimed it would. Did you know that charred asparagus marinated in olive oil, lemon juice, and red onion makes the most delicious vegetarian "fries?"
Here's the result, on a bun.
To be honest, I think my tofu burger would have been just as tasty without the tofu. I delighted in the dijon and the first basil of season. The yogurt-kalamata dressing was worth mopping up with strips of grilled zucchini. The fresh tomato and garden lettuce were crisp and flavorful.
But the tofu? It was a bit bland. Reasonably filling, I'll grant you, but bland. And squishy.
I've plopped the leftovers on a bed of wild rice blend dressed with leftover marinade for tomorrow's lunch. I hope it's not too squishy.