Tofu is one of those love it or hate it ingredients that is enormously misunderstood — and why wouldn’t it be? Not only is it dull in appearance (seriously… a slack white brick?), but it’s muddy, tasteless and seems impossible to work with. The good news is you don’t have to be some kind of conjuring wizard to transform tofu into tasty food.
This is my second go at creating a vegetarian-friendly fajita recipe, and I’m glad the first one was a muck up; this one takes the proverbial cake.
The first time around, I used marinated portobello mushroom strips. I thought they’d be the sub-in of all sub-ins for chicken because they’re girth-y, meat-y and marinate easily.
First of all, I don’t even like portobello mushrooms (lawl) — so that’s kind of a problem in itself. I can tolerate them if they’re hidden, but for the most part, gtfo. Second, the marinade was lacking punchy-ness — *not* a good thing when you’re marinating something you’re trying to mask, amirite? I truly believed that with a tasty marinade, I could accept portobello mushrooms in all of their grotesqueness, but we’re just not there yet.
Marinated + grilled tofu, however, is a total win.
The bright and tangy flavors of the marinade seep right into the tofu, and the grilling creates an awesome crispy outer layer.