BBQ Tofu

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Ingredients

500g firm organic tofu (NOT silken)
3 teaspoons of vegetable stock powder
3 tablespoons of light soy sauce
olive oil
vinegar
fresh herbs (I recommend lemon thyme and rosemary)
freshly ground black pepper
2 cloves of garlic
hot water
cold water

Method

Freeze, thaw, wash and drain tofu. Slice the tofu into steaks (I recommend 1/2 to 1cm thickness) and set aside.

Roughly chop the garlic making sure not to cut it too finely or it will burn on the hot plate.

Add the garlic, stock powder, soy sauce, a small dash of both olive oil and vinegar, a few good grinds of the pepper grinder, roughly chopped herbs to taste to a large container.

Add enough hot water to dissolve the stock. Add around half a cup of cold water and stir.

Place tofu steaks into the container and add enough cold water to just cover the tofu. Give it a bit of a swish around and put it in the fridge for at least 1 hour to marinade.

Place tofu onto a hot, oiled BBQ plate and cook to your liking. You must remember to spoon the marinade over the tofu regularly as you cook it to prevent it drying out and to add more flavour...I usually end up using all the marinade by the time I've finishe'd cooking. Great with salad. Enjoy!