By: Colleen Kirley
I have recently become a reluctant carnivore. Don’t get me wrong, I enjoy the taste of chicken as much as the next person. But after a traumatizing trip to a seedy butcher shop, I decided that it was time for me to start eating more ethically.
However, I’m not exactly jumping into it head first. I decided that I could begin by preparing and eating two completely vegan meals per week. No meat. No milk. No eggs. No cheese.
The first stop on my journey was the bookstore, where I purchased myself this hefty-looking cookbook:
Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero
With this cookbook now in hand, I hope to start eating healthier, end my unquestionable fear of life without meat and perhaps even find some delicious recipes along the way.
For my first vegan meal, I decided that I had to go big – with tofu – every meat eater’s worst nightmare.
BAKED BBQ TOFU: A step-by-step recipe:
Total time: one hour
(Matrushka dolls optional)
One pound firm tofu, drained and pressed, cut width-wise into eighths
Two tablespoons of peanut oil
One tablespoon of soy sauce
BBQ sauce of your choice
You need to first “press” your tofu. This process takes out most of the moisture and allows more flavours to be soaked in the tofu while cooking First drain the tofu then place it in a shallow bowl in between two paper towels. Leave something heavy on top for 15 minutes. After the 15 minutes are up, throw out the paper towels and slice the tofu into even slices, I cut about six.
Preheat the oven to 350°F and place your slices of tofu in a pan and coat both sides with peanut oil and soy sauce.
Put the pan into the oven for 15 minutes and flip them over when they are light brown. Cook for 15 more minutes, then take it out of the oven.
Next, drench the cooked tofu with BBQ sauce (I chose Diana’s Chicken and Rib sauce) and put the tofu back in the oven for an additional 15 minutes.
When the time is up, take them out of the oven and serve on your favourite type of rice or mashed potatoes.
Overall, this dish was pretty satisfying. If I were to do it again, I’d slice the tofu thinner, making it a lot tougher and more meat-like.
This was a super easy dish to make and I really recommend it to anyone who has never prepared tofu before.
One meal down, many more to come.
Next week’s animal-free meal: chickpea cutlets with garlic roasted asparagus.