Although this is a very simple dish to make to really get the flavor of the marinade running through the tofu it needs to be left in the sauce for sometime. If at all possible make this particular dish up to 3 days before your barbecue is to take place.
Ingredients
450grams Extra Firm Tofu Drained, Pressed, Cut Into 8 Slices
120ml Vegetable Broth
60ml Dry Red Wine
1 Tablespoon Harissa Paste
1 Tablespoon Olive Oil
Juice From ½ Lemon
1 Teaspoon Ground Cumin
½ Teaspoon Fine Sea Salt
Generous Pinch Of Freshly Ground Black Pepper
Optional: Dash Of Liquid Smoke
Instructions
1. Into a bowl place the vegetable broth, red wine, harissa paste, olive oil, lemon juice, groundcumin, sea salt and pepper and whisk well to ensure all ingredients are combined.
2. Now take the slices of tofu and place these in a shallow baking dish and pour over them themarinade you have just made. Remember to turn the slices of tofu over to ensure that they are fully coated in the sauce. Now cover the dish with plastic wrap and place in the refrigerator for up to 3 days.
3. Cook the slices of tofu on a medium to high heat on the barbecue. So the grill should have beenplaced 4 to 6 inches above the heat source and also make sure that before you place the tofu on the grill it has been brushed with oil. Whilst the tofu is cooking on the barbecue remember to turn it over regularly and also baste with any remaining marinade as well. If you want to create a cross hatch effect on the tofu then rotate it 90 degrees each time you turn it over. Cook the tofu until it has turned golden brown on both sides.
4. Once cooked serve the slices of tofu with some fresh green vegetables and some couscous withonions and corn. Also any left over marinade can then be drizzled over the top to help bring all the elements of the dish together.
