I was recently cleaning out my cabinets and discovered a treasure buried deep down underneath my twenty (and a half) cake pans…. my electric George Foreman grill! I rescued it from my sister last summer when she was holding a garage sale. I don’t think it is actually made by George Foreman.. err, his brand name, but it works mighty nice. Its extra big with a temperature control. Very fancy.
These types of grills are cheap and easy to come by (I bought our previous model at the drugstore for 7 dollars). They also make the best tofu ever. Seriously, I could eat my weight in tofu grilled on one of these things. Prior to seeing the magic these humble grills could perform on well drained tofu, I wasn’t a big fan of cooking it myself. Mostly a scramble here and there. But with the grill… anything is possible.
I have been happily serving my family various versions of grilled tofu almost every night since the grill’s re-discovery. This recipe is my favorite so far. Basil infused olive oil lends a spectacular flavor to this crispy and chewy tofu. Served along a melange of red peppers, mushrooms, and okra this tofu becomes part of a wonderfully fragrant and tasty meal.
Basil Grilled Tofu with Okra, Red Peppers and Portabellas
- 2-3 cups medium sized okra, rinsed
- 1/4 cup chopped green onion
- 1/2 red bell pepper
- 1 large portabella mushroom cap, chopped
- olive oil
- sea salt
- balsamic vinegar
- 1 package of extra firm tofu, very well drained
- 5 tbsp chopped basil
The night before:
Combine 2 tbsp finely minced basil with 1/4 cup olive oil and a dash of salt. Cover and let sit in fridge overnight.
1 hour before serving your meal:
Drain your tofu well, I did two rounds with a kitchen towel. I can’t wait to get my hands on a tofuXpress ….
30 minutes before your meal:
In large frying pan, combine okra, mushrooms, red peppers, green onion and 3 tbsp (or more) of chopped basil. Saute over medium heat with about a tbsp of flavored oil until red peppers are tender. Salt to taste.
While veggies are still cooking, get out your George Foreman Grill. Slice tofu about 1/4 to 1/2 inch thick, depending on your preference and grilling surface space. Place tofu directly on grill and drizzle with more flavored olive oil and a dash or two of salt. Top with minced basil. Let cook until golden brown, flipping once if necessary to get both sides evenly browned and crispy.
Drizzle your plate with a little balsamic vinegar and infused olive oil and place tofu and veggies together on a plate. Combine the veggies with the tofu for ultimate basil-y deliciousness.