Hi everyone
Please dont laugh but my daughter is a vegetarian but she loves the smell when I am smoking has anyone ever heard of smoking tofu.
BFLO
I'm sorry, I couldn't help laughing ;D ;D ;D
In all seriousness, though, I don't ever buy tofu or eat it. With that being said, does it melt when reaching hotter temps? Perhaps a cold-smoke or a very quick smoke when you have other stuff in there. I'm really not sure about how the consistency would allow for smoke adhesion either.
I do applaud your bravery for asking the question though ;) :D ;D
bflosmoke,
My son was a vegetarian for about five years and I think I have either read about or seen smoked tofu in the store. I think it absorbs flavors so I bet it would absorb the smoke.
Did a quick google & quite a few hits. here is one http://vegandad.blogspot.com/2008/08/smoked-tofu.html
Deb
Aw man. This has to be a new low on the Bradley forum. :D :D Just kidding BFLO. I'm with SD on this one. I would opt for a cold smoke. Looks like Deb has a link for you. I do know that tofu is very flavor absorbent. The question would be how long do you smoke it for the flavor your daughter might like? Sounds like a good day of experimental smoking to me. Another question just popped in my mind. Would you need to let smoked tofu age like you do smoked cheese to avoid that "ashtray" flavor?
Could be a fun project! Just went out on Deb's link for you. I would say you can definitely smoke tofu.
KyNola
I'm trying to be nice here on the Tofu thing, ....................nevermind! ;D
http://forum.bradleysmoker.com/index.php?topic=3144.0
I remember a post from awhile back on smoked tofu. I've tried it and it is good. My wife is a veggie. Cheers
I smoke tofu often. I smoke it for a friend of mine, and I also use it. The key is the get extra firm or firm tofu packed in water. Freeze it for a few days, thaw and smoke.
MWS has post a link on the forum. Here a link on the recipe site; Smoked Tofu Bacon (http://www.susanminor.org/forums/showthread.php?t=498).
You don't only have to make bacon, you can experiment with other marinades, cube it instead of slicing.
That's something I gotta try. I use tofu regularly as I make a lot of Asian food for myself. Maybe in some wor won ton or smoked tofu and tender greens chow fun. Hmmmmm
:P
I'd need a big glass of something strong to wash that down, but I'm not a tofu person. Somehow, though, I think this may end up like the "smoked liver" experiment I read about here. Personally, if daughter likes the smell, tell her that's the meat and smoke combined and her body is telling her to eat the pig. ;D
Good luck, and happy new year.
QuotePersonally, if daughter likes the smell, tell her that's the meat and smoke combined and her body is telling her to eat the pig.
;D ;D ;D
I've ever hade tofu but think it would take on smoke. I don't think I would be able to keep it down myself, but one never knows. I've eaten many odd things when traveling around the world, maybe I've had tofu and did not know it? ???
You'd be surprised how versatile tofu can be. Once you get past the bad rap tofu and tofu eaters have, it's really pretty good stuff when prepared right. My vegetarian wife made a pumpkin tofu cheesecake for Christmas dinner that was fantastic.
Oh god, is this me talking!!!!!!!! I think I've been brainwashed.
I'm at a loss: what does the tofu add to the pumkin cheesecake?
I think I have dain bramage too.
Putting the words "smoked" and "tofu" together is almost like putting the words "tough" and "Ralph Macchio" together. However, I always try to reserve judgement about food until I try it once.
I was forced with the "Honey you have to try this" to try tofu. It must have been bad Cause it took me 17yrs to try it again. The first attempt was during my "Practice Marriage", nevermind that says alot.
Quote from: Consiglieri on December 29, 2008, 01:12:18 PM
I'm at a loss: what does the tofu add to the pumkin cheesecake?
I think I have dain bramage too.
Consiglieri;
As MSW states tofu is very versatile. To answer your question, you can use soft tofu instead of cream cheese to make your cheese cake. :) I'm smiling while I say this, but its true.
Tofu by itself is bland, you need to know how to season it and marinade it, and with the addition of smoke they right combinations of flavors you have a winner. Tofu is like a culinary sponge, it absorbs flavors very well. Firm tofu has the consistency of chicken breast.
Thank You One and All.
I will try it soon and someday I might even have the guts to come on the forum again.
BFLO
QuoteTofu is like a culinary sponge
So that means you can use it to clean the pots and pans with? ;) ;D ;D
Just kidding I know what you mean. Still not too sure if I want to try it but basically its a filler of sorts. Picks up its flavor from what it is being cooked with.
Quote from: pensrock on December 29, 2008, 02:28:16 PM
QuoteTofu is like a culinary sponge
So that means you can use it to clean the pots and pans with? ;) ;D ;D
Just kidding I know what you mean. Still not too sure if I want to try it but basically its a filler of sorts. Picks up its flavor from what it is being cooked with.
I wouldn't call it a filler, but an additional ingredient. It also picks up and holds the flavors marinated it with, prior to adding it to a dish.
Quote from: bflosmoke on December 29, 2008, 02:25:36 PM
Thank You One and All.
I will try it soon and someday I might even have the guts to come on the forum again.
BFLO
We're just funnin' with you BFLO. Hope we didn't offend. In actuality, I admire your willingness to give this a try.
Have a good new year.
bflosmoke;
I was looking through my notes and found some of my marinades I use for tofu. A google search will give you a ton of recipes of what you can make with smoked or unsmoked tofu. I would be interested in knowing how your smoked tofu turned out, and your daughter's reaction.
The great thing about smoking tofu is that it will not melt like cheese, so it does well either hot or cold smoked. I've included a couple of marinades to get you started, but you can use any marinade you like. You only need to marinate 30 - 60 minutes. Just cut down on the times for an acid based marinade; marinades are for flavoring not for tenderizing.
Ingredients:
1 lb. Extra firm or firm tofu packed in water (or 12 oz. package)
Marinade: (salty; smoke like flavor)
1/2 cup Braggs Liquid Aminos (for a salty, smoky flavor)
2 Tablespoons sesame seed oil
2 - 4 Tbsp rice vinegar
1/2 large sweet onion, diced
5 cloves garlic, crushed
water to cover
Marinade: (Chinese Tofu Marinade)
1/2 cup shoyu (or soy sauce)
1/4 cup rice wine (or sherry)
1 clove garlic, crushed
1/2 tbsp fresh ginger, grated or crushed
1 Tbsp palm sugar (or brown sugar or maple syrup)
2 Tablespoons nutritional yeast flakes (optional)
Pinch of ground anise
Smoked Flavor Marinade
1 lb. Extra firm or firm tofu packed in water (or 12 oz. package)
2 Tablespoons non-flavored cooking oil (like walnut or canola)
1 Teaspoon liquid smoke
2 Tablespoons tamari
1 Tablespoon maple syrup
2 Tablespoons nutritional yeast flakes
My wife made Miso soup last night that has cubed firm tofu in it. I love the stuff. Thanks for posting your marinade recipes Habs, I'm going to try them some time.
I love miso soup. Now I'm hungry!