Recipe & Photography: Amber Bremner
The trick to successful tofu is draining it well, before marinating it in something flavourful. You can buy tofu presses online, or use the method I describe below. Heating the marinade also helps the tofu suck up all those flavours. This Mexican inspired marinade uses zesty fresh orange with smoky chipotle sauce and paprika as the key flavours. Use your favourite chipotle sauce, at a level of heat you enjoy. A medium spicy sauce will be suitable for most people. I recommend Tonzu organic tofu, which is available from most supermarkets.
1 block of firm tofu
zest and juice of one orange (about ¼ cup juice)
2 cloves garlic, finely grated or chopped
2 tbsp chipotle sauce
1 tbsp brown sugar
1 tsp smoked paprika
1 tsp olive oil
½ tsp cumin
½ tsp salt
¼ tsp oregano
To serve (optional)
orange, to squeeze
Begin by preparing the tofu. Remove from packaging, rinse under cold water, then wrap with paper towels or a clean tea towel and press between two dinner plates with a heavy weight on top (1‒2 cans will do the trick). Leave for at least 30 minutes to drain. Unwrap tofu, slice it into evenly sized cubes and put it in a container that will hold the tofu in a single layer.
While the tofu is draining, combine marinade ingredients in a small saucepan. Heat until just simmering, then pour over the tofu, ensuring every piece is well coated. Put it in the fridge to marinate for at least an hour, or up to a day.
When you’re ready to cook, thread cubes of tofu onto skewers, reserving the remaining marinade for later. Cook tofu on the flat part of the barbecue grill, using plenty of oil to ensure it doesn’t stick. Turn regularly until browned on all sides — it won’t take long. Remove from the heat and baste with a little extra marinade to serve.
If using, heat tacos briefly on the barbecue to warm through, then fill with sliced avocado, salad greens, coriander, barbecued tofu and a little of the reserved marinade, or a squeeze of fresh orange juice.