Monday, June 8, 2009

Mustard Marinade for Barbecued Tofu

barbecue tofu and israeli couscous

The Man of Science and I drove to Merrickville recently to have lunch with my parents. We were celebrating my mother's birthday at a cute, vegetarian-friendly cafe just off the town's Main Street. On the way, I noticed that one of the highway signs announcing Merrickville's tourist attractions gave top billing to something called "Mrs. McGarrigale's Fine Mustard". Mustard? This is what Merrickville has to offer?

After lunch and a futile search for a quilt fabric shop that had gone out of business the Man of Science turned to me and said, "Okay. Let's go get mustard."

He is a mustard fan, you see. And once we were inside the store I understood why it deserved highway advertising. Not only were there about a million varieties of mustard for sale, but the rest of the store was packed with great kitchen equipment, specialty foods, and cute tea cups that the MoS said I wasn't allowed to buy unless I got rid of some of the tea cups that are already littering our kitchen and repeatedly falling on his head when he opens the cupboard.

We picked out four mustards, some horseradish, some fair trade Earl Grey tea and some cheese made from whiskey. I must admit I thought how are we going to use up all this mustard? However, it's been fun seeking out and coming up with recipes that involve mustard. Like the aforementioned Chesapeake Tempeh Cakes. And this excellent marinade for tofu. Happy barbecue season!

more mustard than two humans need.
(Yes I know three of our four mustard flavours involve booze. You wanna make something of it?)

Mustard Marinade for Barbecued Tofu

1/4 cup olive oil
1 tbsp maple syrup
2 tbsp Dijon mustard
3 cloves of garlic, peeled and chopped
2 tsp cayenne pepper or hot sauce
1 tsp dill or cilantro, chopped small
juice of 1/2 a lemon

Combine all ingredients and place in a ziploc bag or other sealable container with chunks or "steaks" of tofu. Marinate in the refrigerator for at least one hour, the longer the better.


Some Notes:

-I used squares of tofu placed on skewers to barbecue this batch. That way the tofu chunks had more surface area through which to suck up the marinade.

-We ate the tofu with the incredibly delicious Pearl Couscous With Olives and Roasted Tomatoes from Smitten Kitchen. I veganized the recipe by using vegetable stock instead of chicken stock and it worked very well. I'd been wanting to try pearl or "Israeli" couscous for a while, but I'd never seen it in the grocery store. Then I ended up stopping at a Loblaws supermarket with a big kosher section and there it was! Moral of the story? Never skip over the kosher section just because you're in a hurry and can't imagine why you'd need specifically kosher food.

-This amount of marinade worked well with a standard one pound block of tofu. If you're making more, double the recipe. If you're not sure how much to make, err on the side of more. It's great as leftovers the next day.



Anonymous said...

OMG, I love this blog! You eat so well! Keep those posts coming.

allularpunk said...

as a huge mustard fan, i appreciate this recipe! also, weirdly, a friend of mine posted that couscous recipe from smitten kitchen on my facebook page a couple days ago, and i made something like it for lunch on saturday. small world, eh?

Cyn said...

Pearl couscous hides in the kosher section of our grocery store too. It's so confusing! That marinade looks fantastic, I love fancy mustard.

I strongly support your mustard choices, as Booze makes Everything Better.

A said...

OMG I LOVE pearl couscous!

'col said...

There is such a thing as chipotle lime mustard!? How did I get through life without knowing this? And--do I have to go to Merrickville to get it?

Jo Stockton said...

Next time I'm there I'll pick some up for you! ;)